I love anything that has to do with eating Mexican food. I could eat it daily. Some people can’t live without sweet treats and or candy (candy is close for me) but I love the salty foods and Mexican food. Love, love, love it. Most people that know me, know that I love Zantigo. And one day I plan on opening one in our city. And my son will work there along side of me!!!
Moving on to the recipe at hand here. When I planned this weeks meal, I will say I used that dang app everyone must be tired of me talking about. Typically we have taco Thursdays in our house. Why? Well, Craig is not a taco fan and he used to bowl on those nights. Well bowling season for him on that night is done. So he either has to eat a sandwich or eat our mexican fiesta. Instead of tacos, I found this recipe. I turned it into mini chimi’s for one reason (well they were cute too) but because I bought the wrong size of tortilla shells!!
My co-worker asked me if I had baed these in the oven after spraying them with cooking spray instead of frying. Well, I’ve had a rough week. I felt like I needed to go with the good the bad and eat bad for the day. Yep, I fried them in oil. I did use the Omega 3 cooking oil, but none the less I still fried them in a pan. And they were delicious!!! Maybe next time we have this I’ll try it in the oven.
what you need
BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.
SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.