Quick Chimichangas
Quick Chimichangas
Ingredients
For the Filling
- 7 hot dogs, sliced diagonally into 1/2-inch pieces
- 3/4 cup heavy cream
- 1/2 teaspoon chipotle powder
- 8 ounces mozzarella cheese, grated
For Assembly and Frying
- 7 flour tortillas, burrito-sized
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Prepare the hot dog filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced hot dogs and sauté for 3 to 5 minutes, or until lightly browned and slightly crispy.
⏱️ 5 min
- 2
Reduce heat to low. Pour the heavy cream over the hot dogs, then sprinkle in the chipotle powder. Stir to combine.
⏱️ 1 min
- 3
Add the grated mozzarella cheese to the skillet. Stir continuously until the cheese melts completely and forms a gooey, cohesive sauce with the hot dogs. Remove the skillet from the heat and set aside.
⏱️ 4 min
- 4
Assemble the chimichangas: Lay a flour tortilla flat on a clean surface. Place approximately 1/4 cup of the hot dog and cheese filling in the center of the tortilla. Fold the sides of the tortilla inward, then tightly roll it from the bottom up to create a compact, sealed cylinder. Repeat with the remaining tortillas and filling.
⏱️ 8 min
- 5
Heat the frying oil: In a deep, heavy-bottomed pan or Dutch oven, heat 3 cups of vegetable oil over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.
⏱️ 3 min•🌡️ 360
- 6
Fry the chimichangas: Carefully place 2-3 chimichangas into the hot oil, ensuring not to overcrowd the pan. Fry for approximately 4 minutes per side, or until they are golden brown and crispy all over. Use tongs to carefully turn them.
⏱️ 8 min•🌡️ 360
- 7
Remove and serve: Using a slotted spoon, transfer the fried chimichangas to a plate lined with paper towels to drain excess oil. Serve warm, optionally with a creamy dipping sauce or salsa.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chimichangas
Ingredients
For the Filling
- 7 hot dogs, sliced diagonally into 1/2-inch pieces
- 3/4 cup heavy cream
- 1/2 teaspoon chipotle powder
- 8 ounces mozzarella cheese, grated
For Assembly and Frying
- 7 flour tortillas, burrito-sized
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Prepare the hot dog filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced hot dogs and sauté for 3 to 5 minutes, or until lightly browned and slightly crispy.
⏱️ 5 min - 2
Reduce heat to low. Pour the heavy cream over the hot dogs, then sprinkle in the chipotle powder. Stir to combine.
⏱️ 1 min - 3
Add the grated mozzarella cheese to the skillet. Stir continuously until the cheese melts completely and forms a gooey, cohesive sauce with the hot dogs. Remove the skillet from the heat and set aside.
⏱️ 4 min - 4
Assemble the chimichangas: Lay a flour tortilla flat on a clean surface. Place approximately 1/4 cup of the hot dog and cheese filling in the center of the tortilla. Fold the sides of the tortilla inward, then tightly roll it from the bottom up to create a compact, sealed cylinder. Repeat with the remaining tortillas and filling.
⏱️ 8 min - 5
Heat the frying oil: In a deep, heavy-bottomed pan or Dutch oven, heat 3 cups of vegetable oil over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.
⏱️ 3 min•🌡️ 360 - 6
Fry the chimichangas: Carefully place 2-3 chimichangas into the hot oil, ensuring not to overcrowd the pan. Fry for approximately 4 minutes per side, or until they are golden brown and crispy all over. Use tongs to carefully turn them.
⏱️ 8 min•🌡️ 360 - 7
Remove and serve: Using a slotted spoon, transfer the fried chimichangas to a plate lined with paper towels to drain excess oil. Serve warm, optionally with a creamy dipping sauce or salsa.
⏱️ 2 min