Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup of shredded Monterey Jack cheese
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and sauté until translucent.
3. Add the red and green bell peppers and cook until softened.
4. Add the shrimp, cumin, chili powder, salt, and pepper and cook until the shrimp are pink and cooked through.
5. Remove from heat and let cool slightly.
6. Preheat the deep fryer or pot of oil to 375°F.
7. Place a tortilla on a flat surface and spoon a quarter of the shrimp mixture onto the center of the tortilla.
8. Sprinkle a quarter of the shredded cheese on top of the shrimp mixture.
9. Fold the sides of the tortilla inwards and then roll the tortilla up tightly.
10. Repeat with the remaining tortillas and shrimp mixture.
11. Carefully place the chimichangas in the hot oil and fry until golden brown, about 2-3 minutes per side.
12. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
13. Serve hot with your favorite toppings.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 8g
Cholesterol: 200mg
Sodium: 900mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 3g
Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese.
Variations:
- Add black beans or corn to the shrimp mixture for added texture and flavor.
- Serve with a side of guacamole or salsa for dipping.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Use a slotted spoon or tongs to carefully remove the chimichangas from the oil to avoid splatters.
Storage instructions:
Chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chimichangas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chimichangas on a bed of lettuce with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Sour cream
- Guacamole
- Salsa
Pairings:
- Spanish rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Mexican street corn
- Black bean salad
- Cilantro lime rice
Troubleshooting advice:
- If the chimichangas are not crispy enough, increase the oil temperature or fry for a longer period of time.
- If the filling is too dry, add a tablespoon of water or chicken broth to the mixture.
Food safety advice:
- Make sure the shrimp is cooked through before serving.
- Use a thermometer to ensure the oil temperature is at 375°F to avoid undercooked or overcooked chimichangas.
Food history:
Chimichangas are a popular Mexican-American dish that originated in Arizona in the 1950s.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve hot with your favorite toppings and side dishes.
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Region: Mexican