I have made these chimichangas with leftover “Chipotle Rubbed Smoked Pork”, but you could use any type of meat. You just want to make sure it is seasoned well. This leftover pork worked perfectly on its own.
Ingredients: yields 6 chimichangas
- 2 1/2 to 3 cups diced Chipotle Rubbed Smoked Pork (leftovers)
- 1 cup cooked yellow or Spanish style rice (leftovers)
- 1 cup Mexican Blend Shredded Cheese
- 6 flour tortillas, taco size
- vegetable oil
Combine the diced pork, rice and cheese together. Heat a 10″ skillet over medium heat. Once the pan is hot, add the oil, enough to fry in, probably 1/4 inch. Heat the oil hot. Place a couple spoonfuls of the meat mixture in the middle of the tortilla. Fold opposite sides into each other, then fold from one open end to the other. Your shaping this similar to a burrito, but completely enclosed like an envelope. Place into the hot oil, seam side down and fry until golden brown, then turn over and fry the other side the same way. You can hold the cooked chimichangas on a paper towel lined plate in a 200 degree oven until ready to serve.
Suggestions: I serve my Chimichangas with my “Chunky Guacamole”. My “Sweet Corn Salsa” would also go nicely with these. Or keep it simple and just top off with some sour cream.