I developed a deep love for those deep-fried morsels of goodness. In fact, my brother joked that my thighs began to resemble those chimichangas I loved so much. How could a teenage girl resist such goodness for dinner, when I had my 50% employee discount and needed to eat anyway (on a waitress' wage?!??) ?
So eventually, I figured out, I couldn't go on eating those on a regular basis, but my love for them has never abated.
Joyous was the day, shortly after moving to Sandy, that I was gifted with the Relief Society Cook-Off Cookbook for the year 2002. Contained in this book was an OVEN FRIED Chimichanga recipe, compliments of my dear neighbor Becky.
My friends, this is SO GOOD. Crispy with melty cheese inside, and dare I say, as satisfying as the deep-fried variety!
You have to try it!!
Oven Fried Chimichangas
- 2/3 C. Picante Sauce (I've also used Mango Salsa with excellent results)
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano leaves
- 1/2 C. chopped cilantro (optional)
- 1 1/2 C. chopped cooked chicken (I use rotisserie)
- 1 C. shredded cheddar cheese
- 2 green onions, chopped
- 6 flour tortillas
- 2 Tbsp. butter, melted
Mix picante sauce/salsa, cumin, oregano, chicken, cheese, cilantro and onions. Place about 1/2 C. chicken mixture in center of each tortilla. Fold opposite sides over dilling. Roll up from bottom and place seam side down on baking sheet. Brush with butter. bake at 400 degrees for 25 minutes until golden. Garnish with additional cheese and green onion. Serve with sour cream and salsa.
Spanish rice and/or black beans are excellent sides for this dish!