Sunday Brunch Chimichangas | Delicious Chimichanga Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tang with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often less expensive and gluten-free.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta can be a cost-effective alternative with a similar texture.

Heat a large skillet over medium heat.

Add 1 tablespoon of light olive oil to the skillet.

Sauté the diced potatoes, onions, and jalapenos until the onions are translucent and the potatoes are browned.

Add the Carnitas to the skillet and sauté until heated through.

In a large bowl, whisk together the eggs, milk, cumin extract, oregano extract, and add salt and pepper to taste.

Reduce the heat to medium-low and add the egg mixture to the skillet, continuing to sauté for 2 to 4 minutes depending on the desired firmness of the eggs.

Warm the tortillas until they are soft and pliable.

Put approximately 1/3 cup of the Carnitas and egg mixture down the center of a tortilla.

Add 1 tablespoon of salsa Picante on top of the filling.

Tightly roll up the tortilla, folding in the sides to look like a burrito, and secure the end with a toothpick.

Repeat with the remaining tortillas and filling.

Fill a deep fryer or pot with canola oil and heat it to 350°F.

Fry the chimichangas, turning them as necessary, one or two at a time depending on the size of your pot, until they are golden but not burnt.

Transfer the chimichangas to a paper towel-lined plate to drain.

Plate the chimichangas in the middle of the plate.

Add some hatch chili salsa down each side of the chimichanga.

Sprinkle a few black beans around the chimichanga for garnish.

Put a nice spoonful of salsa Picante down the middle of the chimichanga.

Garnish with cilantro (or parsley if preferred).

Top with pimento Rojo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens