Chimichangas are perfect for a Super Bowl gathering
With thoughts of the Super Bowl this year in Arizona. I decided on an Arizona-inspired meal. Chimichangas are fried burritos and a popular dish in the state. They’re usually made with a flour tortilla filled with meat, cheese and spices. There are many stories as to their origin, which is based on Mexican burritos. One is of a Mexican restaurant owner in Arizona named Woody Johnson who would deep-fry leftover burritos as an experiment. They were so successful that they became a staple on his menu. Chimichangas can also be panfried. For this quick recipe, I used bought, cooked chicken breast and filled the tortillas with chicken, salsa, cheese and spices. It’s a good way to use leftover meats and vegetables. You can use this recipe as a guide to amounts.
Helpful hints: You can use any type of cooked meat. Use mild or hot salsa; heat is up to you. A quick way to slice scallions is to snip them with a scissors.
CHIMICHANGA
• ½ pound cooked chicken breast
• ¼ cup salsa
• 2 teaspoons ground cumin
• 2 scallions, thinly sliced
• 4, 10-inch whole-wheat flour tortillas
• ½ cup shredded Mexican-style cheese (such as colby jack)
• 1 tablespoon olive oil
• ½ cup reduced-fat sour cream
• 2 tablespoons chopped cilantro
• 2 tomatoes, sliced
Instructions: Coarsely chop chicken breast using a sharp knife or in a food processor. Add the salsa and then add the ground cumin and scallions. Mix well. Place the 4 tortillas on a countertop. Divide the chicken mixture into 4 parts and add each part in a line down the middle of each tortilla. Sprinkle the cheese over the chicken mixture. For each tortilla, fold in the two sides that are at the end of the line of food. Then fold the other two sides tightly over the filling. This will make a small packet. Place them seam side down. Heat a medium-size skillet over medium-high heat and add the oil. When the oil is hot, add the packets, seam side down. Cook 3 minutes. Carefully, turn them over and cook another 3 minutes. They should be golden brown and crisp. Cook a minute longer if needed. Remove to two dinner plates. Place a spoonful of sour cream in the center of each chimichanga and sprinkle cilantro over the sour cream. Arrange sliced tomatoes on the side.
Yield 2 servings.
Per serving: 678 calories (40 percent from fat), 29.9 g fat (11.6 g saturated, 8.1 g monounsaturated), 147 mg cholesterol, 51.1 g protein, 57.4 g carbohydrates, 9 g fiber, 801 mg sodium.
From Linda Gassenheimer Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week
Diabetes Cookbook.”