Mini Chimichanga
Learn how to make chimichangas. These mini chimichangas are vegetarian but that doesn't mean they're healthy.
Ingredients
| For chimichanga | ||
| Olive oil | 1 Tablespoon | |
| Portobello mushroom | 1 Large , thinly sliced | |
| Jalapeno pepper | 1 , thinly sliced | |
| Minced onion | 1/4 Cup (4 tbs) | |
| Minced garlic | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Chopped bell pepper | 1/4 Cup (4 tbs) | |
| Soy sauce/Liquid amino | 1/4 Teaspoon | |
| Ricotta cheese | 1/2 Cup (8 tbs) | |
| Refried beans | 1 Cup (16 tbs) | |
| Grated cheese | 1/2 Cup (8 tbs) | |
| Flour tortillas | 8 (or 4 burrito | |
| Oil | 6 Cup (96 tbs) (For deep frying | |
| For sauce | ||
| Plain yogurt | 1/2 Cup (8 tbs) | |
| Cilantro stalks | 10 (stems and leaves) | |
| Garlic | 1 Clove (5 gm) | |
| Salt | 1 Pinch |
Directions
MAKING
In a skillet, heat olive oil over medium heat. Add Portobello and season with salt. Cover and let steam about 2 minutes.
Stir in onion, jalapeño, garlic, cumin and oregano and cook another minute.
Add soy sauce and bell pepper and cook another 30-60 seconds. Turn off heat. Stir in ricotta. Set aside.
Warm tortillas on the stove; place about 1½ tablespoons mushroom mix and 1 tablespoon beans in the lower center of the tortilla. Top with 1tablespoon cheese. Fold like a burrito and thread toothpicks into the seam to hold.
In a pan, heat oil to 360ºF. Carefully add chimis, seam-side down, 3-4 at a time. Fry for about 2 minutes on each side until golden.
Take out from the oil and cool on a rack.
For sauce: Combine all the ingredients in a food processor and puree.
SERVING
Serve chimichangas with cream sauce and salsa of your choice.
Recipe Summary
Nutrition Facts
Serving size
Calories 828Calories from Fat 499
% Daily Value*
Total Fat 56 g86.2%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol
Sodium 1135 mg47.29%
Total Carbohydrates 60 g20%
Dietary Fiber 5 g20%
Sugars 4 g
Protein 20 g40%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
