What are Chimichangas?

They are usually a flour tortilla filled with cheese (always) and other delicious foods like beans, rice, meats, onion and many other things, then rolled up and baked or deep fat fried. Who made the first Chimichanga is up for debate and there are many stories around the question. Our favorite is this: Back in the 1920's a woman was making another Mexican dish but dropped it accidentally in hot oil and instinctively started to say a bad word in Spanish that started with "chi" but quickly stopped herself and said instead "Chimichanga" (which we are told is the Spanish equivalent of "thingamajig"). That might not be how we really got the Chimichangas but it's a great story to serve up with this Chimichangas recipe that gets rave reviews.

Ingredients:
1/2 c Onion; chopped
2 Garlic cloves; minced
3 tb Oil
2 1/2 c Chicken; cooked, shredded
16 oz Crescent dinner rolls
1/2 c Salsa
2 c Cheddar cheese; shredded
Sour cream
Salsa

Directions:
Heat oven to 350. Grease large cookie sheet. In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove rom heat. Separatedough into 8 rectangles; firmly press perforations to seal. Spread 2 t of the salsa on each rectangle to within 1/2 inch of edge. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle.

Starting at shortest side or rectangle topped with chicken, roll up; firmly pinchends to seal. Place seam side down on greased cookie sheet. Bake at 350 for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 T. of remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.


Hint: Chimichangas can be made with many different kinds of cheese.