Chimichangas

“Though still debated, Tucson is generally credited as the original home of the chimichanga (fried “burro”, as we call them, stuffed with meat, onions and chiles). I’ve combined several recipes into this one, and it’s fairly authentic.” —Laura Towns, Glendale, Arizona

ChimichangasPhoto: Taste of Home
Chimichangas
Chimichangas
Servings Prep Time
12servings 30minutes
Servings Prep Time
12servings 30minutes
Instructions
  1. In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Recipe Notes

Nutrition Facts
1 each: 357 calories, 13g fat (4g saturated fat), 14mg cholesterol, 1058mg sodium, 49g carbohydrate (9g sugars, 6g fiber), 12g protein.