Mexican Chimichanga- it is the name that caught my fancy and I wanted to try this! I instantly appreciated the similarity of a crunchy Indian Samosa with the Chimichanga crust. Of course the filling was different, but it looked so colorful and crunchy, that was simply hard to resist. If you are red kidney bean fan and crunchy samosa fan, this will definitely become your one of the favorites soon. The veggies on top add to texture and color and give a good contrast to the mashed kidney beans. You can either top it with guacamole or avocado. My avocado was not that ripe to make guacamole so diced it and tasted fine. I truly cherish this deep fried tortilla dish with my friends and family as somehow Chimichanga has happy ring to its name!
I am reminded of a friend who would take the refried beans and tortillas from USA to India and make Mexican Chimichanga for her family in India, as they use to enjoy this highly! This should prove the popularity of Mexican Chimichanga amongst Indians for sure!
Receipe makes 6 pieces of Chimichanga
Cooking time: 15 min
Prep time : 15 min
Ingredients
- 1 can plus 1/3 cup Vegeterain Refried Beans
- 3 tbsp oil
- 6 hot green chillies finely choppped
- 2 tbsp coriander finely chopped
- 2 slices of cheese
- 1/4 tsp turmeric powder
- 1/8 tsp asofoetida
- salt to taste
- 1 pack corn tortilla (6 pieces)
- oil to fry
For garnish
- 2 cups lettuce thinly sliced
- 1 cups tomato diced medium
- 1/2 cup diced yellow red peppers
- 1/2 cup diced avocado
- Medium spiced tomato salsa
- Guacomole
- Sour Cream
Method
- In a deep pan put the oil to heat.
- Add asofoetida, turmeric, chillies and stir for 20 seconds.
- Add red beans, salt and stir for 2-3 min
- Add cheese slices and melt it into the mix.
- Add coriander and remove from flame.
- Heat a flat griddle
- Put a corn tortilla to heat for 10-15 seconds on medium flame.
- Flip it over and heat the other side for 10-15 seconds and remove from flame.
- Divide the red beans mix into 6 parts.
- Layer 1/6th of the mix horizontally in the middle of the cooked tortilla
- Fold over to the middle from the top and bottom.
- Fold over from both sides and flip it over.
- Do this for all tortillas and red beans mix.
- Heat oil in a frying pan.
- On a medium high flame, fry the refried bean stuffed tortilla( chimichanga) to golden brown
- Garnish the chimichanga with some lettuce, tomatoes, peppers, avocado, guacamole, sour cream, and salsa and serve hot.
Tips
Just needs some technique in folding and frying,- fry with folded ends to the bottom of the frypan, as this will cook first and enclose the stuffing.
Instinct Factor
Heat the tortilla on a medium high flame, and do not have brown burnt spots as it will crack. when you fold and fry the tortilla
Feel Factor
I want it NOW, as my family members would say!! And you can have it too, as it is so quick to make!
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