My Favorite Chimichanga

My favorite recipe for chimichangas is my own!

• Ready In: 35 mins
• Serves: 6
• Yields: 6 Chimichangas

Ingredients

• SAUTE INGREDIENTS

• 6 -8  slices  cooked bacon, chopped
• 2⁄3 cup onion, chopped
• 1 -2  mashed garlic clove (use garlic press)

• SIMMER INGREDIENTS

• 1 (4 ounce) can diced green chilies
• 2  teaspoons chili powder
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon  crushed Mexican oregano
• 1⁄4 teaspoon ground allspice or 1  pinch ground cloves
• 1  lb  skinless roasted rotisserie chicken (chunked or shredded) or 1  lb  cooked beef (chunked or shredded) or 1  lb cooked pork (chunked or shredded)
• 2  ripe medium tomatoes, chopped
• 3  tablespoons fresh cilantro, chopped
• 2  teaspoons fresh lime juice
• 1⁄4 teaspoon granulated sugar
• 1  dash  freshly cracked black pepper
• 3⁄4-1  teaspoon kosher salt

• FLOUR TORTILLAS

• 6  large burrito-size flour tortillas

• SHREDDED CHEESE

• 2  cups  shredded cheddar cheese (1/2 cup per serving) or 2  cups monterey jack cheese (1/2 cup per serving) or 2  cups  shredded  Mexican blend cheese (1/2 cup per serving)

• FOR FRYING

•  pure canola oil or   corn oil

• FOR BAKING

•  nonstick cooking spray

• OPTIONAL EXTRAS

•  sour cream
•  guacamole
•  salsa

Directions

1. SNIP bacon into 3/4-inch squares using kitchen shears; COOK bacon in a 2-3 quart heavy-bottomed pot over medium heat until crisp; ADD 2/3 cup chopped onions and saute until softened; ADD 1-2 cloves mashed fresh garlic; SAUTE for 30 seconds longer.
2. ADD 1 (4 ounce) can diced green chiles, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon crushed Mexican oregano, 1/4 teaspoon ground allspice or 1 pinch ground cloves; SIMMER 2-3 minutes.
3. ADD 1 lb cooked shredded or chopped meat, 2 chopped ripe medium tomatoes, 3 tablespoons chopped fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1 dash freshly cracked black pepper and 3/4-1 teaspoon kosher salt (or to taste); SIMMER 2-3 minutes, stirring as needed; COVER and remove from heat.
4. HEAT 6 large burrito-size tortillas in a microwave oven on 50% power for 20 seconds to make them soft and pliable.
5. FILL each tortilla down the center with 1/4 cup shredded cheese, 1/2-3/4 cup of the meat mixture; top with 1/4 cup shredded cheese. Tuck in the sides and roll up firmly, burrito-style.
6. TO FRY: FRY chimichangas seam-side down over medium heat in 1/2 inch canola oil in clean large skillet; TURN chimichangas carefully using a flat spatula until evenly light golden and crispy.
7. TO BAKE: PREHEAT oven to 400 degrees F; SPRAY chimichangas lightly and evenly with non-stick cooking spray (or brush with melted butter or margarine); BAKE seam-side down at 400 degrees F for 25 minutes or until golden; REMOVE chimichangas carefully using a metal spatula.
8. TOP each hot chimichanga immediately with shredded cheddar cheese so cheese melts.
9. SERVE with guacamole, sour cream and salsa on the side.
10. SERVING SUGGESTION: Serve with "Mexican Confetti Salad": Julienne crisp iceberg lettuce. Add diced ripe tomatoes, sliced black olives, sliced green onions and chopped fresh cilantro. Blend enough Italian dressing for serving with a squeeze of fresh lime, a pinch of sugar, a pinch of Mexican oregano and a dash of black pepper. Drizzle dressing over salad. Makes a great garnish-type salad with a very light dressing to compliment your favorite Mexican entrees.