A delightful twist on the classic chicken chimichanga, featuring a flavorful filling and a crispy golden exterior.
Heat the vegetable oil in a large sauté pan over medium heat.
Ensure the oil is hot enough to sauté the onions effectively.
Add the diced onion and sauté until softened.
Stir frequently to prevent the onion from burning.
Stir in the garlic, chili powder, cumin, and oregano, and cook until fragrant.
Cooking the spices enhances their flavor.
Mix in the shredded chicken, green chilies, salt, and pepper, and cook until heated through.
Ensure the filling is well mixed and evenly seasoned.
Warm the tortillas in the microwave to make them pliable.
Cover the tortillas with a damp paper towel to prevent them from drying out.
Place a portion of the filling in the center of each tortilla, sprinkle with cheese, and fold into a secure packet.
Use toothpicks to keep the tortillas securely folded.
Heat the remaining vegetable oil in a deep fryer or stockpot to 360°F.
Use a thermometer to ensure the oil reaches the correct temperature.
Fry the chimichangas until golden brown and crispy, then drain on paper towels.
Fry in batches to avoid overcrowding the fryer.
Remove toothpicks and serve the chimichangas with your favorite salsa or sauce.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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