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Makes 8 chimichangas


Spiced Meat Filling
1 cup refried beans
1 cup (4 ounces) shredded Monterey Jack cheese
8 (10- or 12-inch) flour tortillas
Vegetable oil for deep-frying
1 small head lettuce, shredded
2 tomatoes, diced
1 cup (1/2 pint) sour cream
1 cup salsa or picante sauce
1 can (2-1/4 ounces) sliced pitted black olives, drained
8 radishes, sliced


  1. Prepare Spiced Meat Filling. To assemble each chimichanga, spoon about 2 tablespoons beans, 2 tablespoons cheese and 1/4 cup meat filling into center of each tortilla. Fold 1 side of tortilla over filling; fold in ends, then roll to enclose ends and filling. Secure open edge with wooden toothpick. Pour oil into large, deep skillet to depth of 1 inch. Place over medium heat until oil registers 350°F on deep-frying thermometer. Lower 1 chimichanga into oil, seam side down. Add second chimichanga. Cook 1 minute or until golden brown. Carefully turn over; continue cooking 1 minute or until golden. Remove from oil; drain on paper towels. Keep warm in 200°F oven; repeat until all chimichangas are cooked. To serve, place 1 chimichanga on dinner plate; remove wooden toothpick. Serve with condiments as desired.

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