Chimichanga’s have been a meal we have wanted to cook every since we started Love and Risotto. Growing up in an Italian family, the only Mexican food we ate was either burritos or quesadillas. I was once a very picky eater, and never ventured out of my comfort zone. Allie first introduced me to a chimichanga several years ago, and I instantly loved it. The allure to have any excuse to eat something fried is very inviting. When Allie explained that a chimichanga is simply a deep fried burrito, it blew my mind.
I will always remember my first bite into a chimichanga. The exterior was crispy and flaky, while the interior was warm and packed with flavor. I could not believe I was so naïve and never tried it. When Allie and I first dated we made a list of all the foods we have never tried. This, along many more items was on my list and the next day she treated me to a chimichanga for dinner.
If you ask her about this memory, she will most likely come up with a witty answer about how she could not believe I had not had a chimichanga. Me being the helpless romantic (at least at the moment), I like to think she thought it was cute and wanted to help educate me in cuisine I had been missing out on. Regardless of the answer, I suppose our culinary journey actually began back in 2007.
As we brainstormed for this meal, we knew we had to be different. I suggested that we put a twist on a classic burrito, but Allie suggested the need for making it more memorable. Enter the easy chicken chimichanga idea! It was a slight learning experience, but such a treat to be able to make it. Believe it or not, the most difficult part was trying to consistently roll the burrito closed hoping it would not open on the skillet! Another recipe we loved was our Easy Taco Skillet dish, and the recipe can be read here!
As usual, we substituted Greek Yogurt for sour cream. Over the last year, we have really enjoyed this change. It does not sacrifice flavor, and it provides a more healthy option. We accompanied our recipe with black beans, chopped olives, rotisserie chicken, guacamole, and salsa made from Allie’s father’s tomatoes!
We live in Sacramento, CA also known as America’s Farm to Fork Capital! Being able to go into Allie’s father’s field and hand pick tomatoes for salsa was a fun experience. Our goal is to incorporate more dishes with the Farm to Fork concept. We hope you enjoy the Chimichanga recipe, it was a favorite of ours and we plan on making it again soon!
2-4 Large Tortillas (depending on your stuffing abilities)
1 cup Black Beans
1 cup Rice
½ cup Cheese, shredded
¼ cup Black Olives, chopped
¼ cup Greek Yogurt
½ Tomato, chopped
1 cup Lettuce
½ cup Guacamole
2-3 tablespoons Canola Oil for frying (or enough to coat the bottom of the pan)
In a small mixing bowl, combine the chicken and salsa until the chicken is lightly coated. Lay out the tortilla and add the beans, rice, chicken, olives, Greek yogurt, tomato, lettuce and guacamole. Be sure not to over stuff the burrito. Over stuffing the burrito results in the ingredients to come out and into the frying oil. When wrapping, we found that folding in the sides first and then slowly rolling it, helped. We also used Greek yogurt as a paste to hold stubborn pieces together.
In a large skillet, add the oil and heat for about five minutes. Once the oil is very hot, add the burrito. Cook on both sides for about 2 minutes or until desired crispness is achieved. Remove from skillet and place on a plate with a paper towel to cool. Enjoy!