Ingredients and Weight:
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 cup canned diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 cup chopped fresh cilantro
- 12 flour tortillas (8-inch)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Vegetable oil, for frying
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Difficulty Level:
2
Preparation Method Steps:
- Heat olive oil in a large skillet over medium heat.
- Add flank steak and cook until browned on both sides. Remove from skillet and set aside.
- In the same skillet, sauté onion, garlic, and bell pepper until softened.
- Stir in diced tomatoes, chili powder, cumin, and paprika. Bring to a simmer and cook for 5 minutes.
- Return flank steak to the skillet and cook for an additional 5 minutes, or until heated through.
- Stir in cilantro.
- Place tortillas in a stack and microwave for 20 seconds to soften.
- Sprinkle 1/4 cup cheddar cheese and 1/8 cup Monterey Jack cheese on one side of each tortilla.
- Divide the beef mixture evenly among the tortillas.
- Roll up the tortillas tightly, starting from the bottom edge.
- Heat vegetable oil in a large skillet or deep fryer to 375°F.
- Carefully fry chimichangas for 3-4 minutes per side, or until golden brown and crispy.
- Drain on paper towels and serve immediately.
Nutritional Information:
- Calories: 450 per chimichanga
- Protein: 30 grams
- Carbohydrates: 40 grams
- Fat: 20 grams
Dish Characteristics:
- Crispy and golden brown exterior
- Savory and flavorful beef filling
- Melted cheddar and Monterey Jack cheeses
- Authentic Mexican flavors with American crowd-pleasing appeal
User Comments:
- "The chimichangas were so delicious! The beef was tender and flavorful, and the cheese was gooey and melted perfectly."
- "I'm not usually a big fan of Mexican food, but these chimichangas were amazing. The flavors were so well-balanced."
- "These chimichangas were the perfect way to enjoy a taste of Mexico without having to leave the country."
Special Precautions and Tips:
- For a spicier chimichanga, add more chili powder or jalapeño peppers to the filling.
- To make the chimichangas ahead of time, fry them until golden brown and then store them on a baking sheet in the refrigerator. When ready to serve, reheat in the oven at 350°F for 10-15 minutes, or until heated through.
- Serve with your favorite salsa, guacamole, or sour cream.
