Chile Relleno Chimichanga (Fried Burritos), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Chile Relleno Chimichanga (Fried Burritos)

Cuisine: Tex Mex
Prep Time: 25 minutes
Cook Time: 12-15 minutes
Servings: 4 servings
Combine your favorite burrito and chile relleno, then fry it! A kicked up Tex-Mex version of a classic burrito.

Growing up in California, you were in a good state for some of the biggest burritos around. For the best chimichangas, I have to say that Texas was home of the best fried burrito. I thought that the burrito was so tasty already, but adding that extra crispy exterior and transforming it into a chimichanga! How clever. Here, I am bringing together my California burrito with my Texas chimichanga and filling it with my favorite of all, beef picadillo chile relleno! This is a popular menu item at one of my favorite L.A. taquerías. No need to wait and no need to go to L.A., it's easy to prepare at home.

Ingredients

  • 4 large poblano peppers previously roasted and cleaned
  • 3 cups beef picadillo previously cooked
  • 2 cups chihuahua cheese grated
  • 4 flour tortillas 10-12 inch burrito size
  • 1/2 cup oil for frying
  • 2 cups red or green enchilada sauce homemade or store-bought
  • 1 cup Guacamole
  • 1 cup fresh pico de gallo salsa
  • 1/2 cup Mexican crema homemade or store-bought

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Directions

  1. Warm tortillas just so they are more flexible.
  2. To each tortilla, add one whole roasted poblano pepper (opened) across the middle of tortilla.
  3. Divide the picadillo four ways to the center of poblano pepper. Add ¼ cup cup of shredded cheese to each.
  4. Fold in the sides of tortilla towards the center of filled poblano. Then side closest to you towards the center as tight as you can. Secure with a couple of toothpicks, if needed.
  5. Preheat oil in a large skillet for 5 minutes. Fry each burrito, turning as needed, until golden and crispy.
  6. Place fried chimichangas in a baking dish. Top with enchilada sauce and remaining cheese. Broil on high just until cheese has melted. Serve and garnish with pico de gallo, guacamole and crema.

Chef Notes

The best way to heat tortillas, whether it is flour or corn, is on a hot surface. On a griddle or even better on a metal comal, they will soften nicely and keep warm in a tortilla armer or wrapped in foil paper.

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