This week, we made Shredded beef sandwiches from the Slow and Savory Cookbook and had leftovers. A few days later I put on a pot of Slow Cooker Refried beans. I also found some hot poblano pepper turkey sausage ($.75 a package, short date sale) in the freezer that needed to be used. Chimmichangas seemed like the perfect tie up loose leftovers plan.
I thawed a package of burrito size tortillas. Then combined the shredded beef, refried beans and cooked and crumbled sausage in a saucepan on medium high heat. I topped each tortilla with a slap of meat mixture and a sprinkling of cheese and folded it burrito style. Then baked them at 375 for 30 minutes until the shells were crunchy. It had the effect of a fried chimmichanga without the expense and extra calories of a bottle of oil.
We topped ours with ranch dressing, salsa, and fresh cilantro.
Chimmichangas can be stuffed with other things too. Shredded chicken and pork are other traditional fillings. Rice and corn or black beans would add an interesting twist too. If you try it, let me know what you put in yours and how you liked it.
