I had left over chicken from another cook , to that I added a green chili verde some chili powder, salt and pepper and heated that up on the grill .
At the same time I heated up some veggie oil in a cast iron skillet . I was careful to leave room in the pan to add the chimichangas without overflowing the oil into the grill .
( you must be careful when deep frying on a grill )
Once the oil is hot, quickly dip a fresh tortilla in the hot oil and drain .
Fill tortilla with meat leaving enough room to fold and seal . Use toothpicks to hem together the ends of the chimichangas to keep the filling in .
Using a spatula gentle lower the chunga into the oil .
Cook until golden brown on the outside carefully turning once about 2-5 minutes a side depending on how large you rolled them .Drain on a wire rack .
For the beans I used two cans of pinto beans , chili powder, salt and pepper . Heat and then mash with a masher, add butter at the end .
Remove tooth picks and serve , top with Jack cheese , guacamole , mexican sour cream , salsa or
Happy cinco de mayo
" Esto Perpertua "
Topic: Chimichangas on the 22 (Read 1392 times)
