My "Fried" Chimichangas

A chimichanga is a traditional Mexican dish which is usually deep fried.

However, I prefer the healthier low fat option of oven baking these crispy chimichangas.

This is a great meal for a busy day: fast and delicous.

 

INGREDIENTS

500g Lean Beef Mince
3 Shallots, finely sliced
¼ Cup Slivered Almonds
1/2 Cup Tasty Cheese, grated

1 Can Refried Beans

For the seasoning for a very quick simple recipe:

1 Burrito Seasoning Packet mixed with 1/4 cup of water.

OR Combine the following ingredients for your own flavoursome seasoning:

1/4 Tsp Chilli Powder

1/2 Tbsp Paprika 

1/2 Tbsp Cumin

1/2 Tsp Oregano

1/4 Tbsp Garlic Powder

1/2 Tbsp Onion Flakes or Onion Powder

1/8 Tsp Cayenne Powder, adjust according to your tastebuds

1/4 Tsp Salt.

8 Tortillas

To Serve:
1/4 cup slivered almonds, extra, toasted

1 green shallot, extra, finely sliced diagonally

Taco Sauce

Avocado & Tomato Salsa

METHOD

Preheat oven to 180°C.

Heat oil in a large non-stick frying pan, add mince and cook until well browned.

Stir in burrito seasoning, refried beans, shallots and ¼ cup almonds. Simmer for a further 3 minutes.

Remove from heat, then fold through cheese.

Warm to separate tortillas.  Follow the instructions on the packet.

Spoon 1/3 cup of mince mixture onto centre of each Tortilla.

Moisten Tortilla edges lightly, fold all ends in like a parcel and turn over.

Brush or spray chimichangas lightly with oil, place onto a baking tray lined with baking paper.

Bake for 15-20 minutes or until golden brown.

Serve topped with taco sauce, extra almonds, shallots and chunky tomato and avocado salsa.


Chunky Salsa Recipe link:
http://beccannonsrecipes.blogspot.com/2011/11/chunky-tomato-avocado-salsa.html

HINT: Prepared Chimichangas can be chilled to allow the edges to seal and then deep-fried or shallow-fried until parcels are crisp and golden.