Chimichangas are one of my favorite Mexican dishes. One night for dinner, I decided to grill them instead of deep frying or pan frying them, for a lighter take on this dish. I grilled them on top of the stove in my grill pan, and my family thought I had invented a new dish for our weekly fiesta! Lighter but, crispy, golden and delicious, and no extra oil required!
You'll need:
2 1/2-3 cups shredded beef/left over pot roast
8 8 or10 inch flour tortillas
1 10 oz. can of chili seasoned tomatoes [like Rotel chili fixins']
1 medium finely diced onion
1 small diced jalapeno or medium poblano pepper [optional]
3 cups shredded colby-jack/pepper jack cheese divided
seasonings:
1-2 Tbs. taco seasoning [or to your taste... I used McCormick's]
1 tsp. ground cumin
1/2 tsp. lemon pepper
3-4 cloves minced garlic
1/4 tsp. cayenne [optional]
2-3 Tbs. chopped cilantro
salt & black pepper to taste
On the stove top, cook the onion and peppers in a couple of drizzles of olive oil until they begin to brown. Add the minced garlic, and saute for an additional minute. Add the chopped beef, tomatoes and seasonings with the exception of the cilantro. Lower the heat and simmer for 15-20 minutes, until the tomatoes break down, and some of the liquid cooks away, then remove from the heat. Stir in the chopped cilantro.
Lay the tortillas out on the counter or cutting board and sprinkle each down the middle with one half of the shredded cheese. Divide the meat evenly between the tortillas and sprinkle the remaining cheese on top.
Fold each side of the tortilla to the middle, and begin rolling up from the shortest end.
Until it looks like this....
Spritz liberally with olive oil or vegetable oil cooking spray on all sides, then lay seam side down on your preheated grill pan. Turn to grill until golden on all sides, pressing down gently with a spatula. Serve hot with lettuce and fresh guacamole. Yield: 8 grilled Chimi's
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