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| Image credit: Flickr / Masalaman |
I like to prepare the filling for the Chimichangas ahead of time and pop in the refrigerator until I am ready to fry them. They taste great when served warm after setting for a few minutes on a couple of paper towels that absorb some of the cooking oil.
Ingredients
- 1 pound lump crab meat
- 1 pound salad shrimp
- 1/2 cup chopped green chive onion
- 8 ounces sour cream
- 1 cup grated Monterey jack or pepper jack cheese
- 2 cups chopped spinach
- 1/2 cup chopped fresh cilantro
- 1 cup deli fresh chunky salsa with tomatoes, onions and peppers
- 1 (4 ounce) can diced jalapeno peppers, drained
- 8 large (10 inch) burrito size flour tortillas
- Vegetable Oil coating pan approximately 1/4 inch - heated to 350 degrees
Preparation
- In large bowl fold together1 pound lump crab meat, 1 pound salad shrimp, 1/2 cup chopped green chive onion, 8 ounces sour cream, 1 cup grated Monterey jack or pepper jack cheese, 2 cups chopped spinach, 1/2 cup chopped fresh cilantro, 1 cup deli fresh chunky salsa with tomatoes, onions and peppers, 1 (4 ounce) can diced jalapeno peppers, drained. Chill mixture until ready to cook and serve.
- Heat electric skillet to 350 degrees with vegetable oil coating pan approximately 1/4 inch.
- Wrap tortillas in paper towel and warm in microwave for approximately one minute. Spoon filling onto tortilla and wrap like you would a burrito. Place chimichanga fold side down in the 350 degree oil, putting pressure on chimichanga with tongs until it seals to prevent it from pulling apart. Cook on both sides until golden brown and place on two paper towels with another to cover and keep warm.
Yield: Serves 4-8