Chimichangas are basically deep-fried burritos. They are tortillas which are normally filled with beef, chicken or potatoes that are rolled like a burrito and then deep-fried in oil.

The term "chimichanga" began as a nonsensical word used by Mexican Americans that was similar to saying "whatchamacallit" or "thingamajig".

By most accounts, chimichangas started in a Mexican restaurant in Tucson, Arizona when a burrito was accidentally dropped into a deep fat fryer in the 1940's. By the late 1950's, chimichangas were mainstream fare in many Mexican and Tex-Mex restaurants in the southwest United States.

Here I have provided a recipe for Cheesy Chicken Chimichangas, which can be deep-fried or baked. You can also add pototoes, tomatoes or any other ingredient you'd like to the chimichanga recipe.

Ingredients:

• 1 pound chicken breast (boneless, skinless)
• 1/2 cup red onion (diced)
• 1 clove garlic (minced)
• 1/4 cup chili powder
• 16 ounces salsa
• 8 ounces refried beans
• 2 cups cheddar cheese (shredded)
• 6 ten-inch flour tortillas
• Olive oil for baking
• Cooking oil for deep-frying

Garnish:

• Sour cream
• Guacamole
• More Salsa
• More Cheese

Directions:

Preheat oven to 325 degrees F.

Coat shallow glass baking dish with cooking spray.

Place chicken breasts into dish.

Cover with aluminum foil

Bake for two hours or until completely tender.

Remove from oven.

After slightly cooling, shred chicken with a fork.

Saute onion and garlic in a saucepan until tender.

Stir in chili powder and salsa.

Stir in shredded chicken until well coated.

Warm tortillas one at a time in microwave until soft.

Spoon a tablespoon of beans down the center of each tortilla.

Top with chicken mixture and cheese.

Fold up bottom of tortilla.

Fold in sides of tortilla

Roll to close tortilla.

Secure with tooth pick, if necessary.

Deep Frying

• Using a deep fryer, place chimichanga in hot oil.
• Cook until golden brown and crisp.
• Remove and let drain on paper towels.

Baking

• Place chimichangas in greased baking pan.
• Brush outside with olive oil.
• Bake 15 minutes until brown and crisp, turning occassionally.

Makes six chimichangas.

Serve with sour cream, guacamole, salsa and cheese on the side, if desired.