Mini Chimichangas

I like Mexican food, but let met tell you I was slightly suspicious when I saw this recipe. First, I should clarify.  Tex Mex food.  Most chimichangas are lots of fried tortilla and not as much delicious filling.  Plus, they seem a little complicated to make.  Lots of frying (which I don’t love doing) – all that hot oil.  Usually when I fry, I simply try not to start my apron on fire.  (successful . . . so far)

Well, these chimichangas are exactly what to expect from one of my favorite food bloggers – Spoon Fork Bacon.  They are deliciously crispy with a wonderfully melty filling.  The filling is really the star.  And the dipping sauce is a lovely addition.  You surely won’t be missing those oily, doughy versions of chimichangas.

These are the perfect little pocket of goodness for any event.  I made these for a get together with friends and they were a hit!  My friends especially loved the dipping sauce.  They are easily made vegetarian, too.  Just substitute chicken for beans or your other favorite vegetable.

From Spoon Fork Bacon

2 tablespoons extra virgin olive oil
1 garlic clove, minced
¼ red onion, diced
½ pepper, seeded and diced (Spoon, Fork, Bacon suggests poblanos.  I used green pepper and it was still great)
3/4 cup frozen corn
2 medium, cooked chicken breasts, shredded
¼ cup prepared salsa (of your choice)
4 ounces sharp cheddar cheese, grated
salt and pepper to taste

16 (5 inch) flour tortillas
2 quarts vegetable oil for frying

sriracha dipping sauce:
½ cup sour cream
2 tablespoons Sriracha
1 lime, zested and juiced
¼ teaspoon salt

Preheat oil to 375°F.  Pour olive oil in a sauté pan over medium-high heat. Sauté garlic, onion and pepper for 4 to 5 minutes.  Season with salt and pepper.  Add corn kernels and continue to sauté for 3 minutes.
Pour mixture over chicken and toss together.  Add the prepared salsa and cheese and fold together until fully incorporated.  Season with salt and pepper.
Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down.  Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels.
For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.

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