Fajita Chimichanga Recipe
Fajita Chimichanga is a Mexican dish that consists of grilled marinated chicken or steak, sautéed bell peppers and onions, and cheese, all wrapped in a flour tortilla and typically deep-fried or baked. The version served at this venue features a creamy blend of fresh spinach and cream cheese, adding richness to the traditional flavors and textures of the dish. Here's how to make it at home.
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Ingredients
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For the Fajita Filling
For the Espinaca con Queso
For frying
Method
For the Fajita Filling
Prepare the Tortillas
Warm the flour tortillas in a dry skillet until pliable. Place a portion of the grilled chicken/steak and sautéed vegetables in the center of each tortilla.
Roll the Chimichangas
Fold the sides of the tortillas over the filling and then roll it up tightly from the bottom to the top.
For the Espinaca con Queso
Prepare the Spinach Mixture
In a saucepan over medium heat, add the fresh spinach and cook until wilted. Add the cream cheese and stir until melted and combined.
Add Cheese and Seasoning
Stir in the shredded Monterey Jack cheese, sour cream, garlic powder, salt, and black pepper. Mix until well combined and creamy. Remove from heat.
Frying the Chimichangas
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until hot.
Fry the Chimichangas
Carefully place the rolled chimichangas in the hot oil, a few at a time. Fry for about 3-4 minutes on each side until golden brown and crispy.
Drain Excess Oil
Remove the chimichangas from the oil and place them on paper towels to drain excess oil.
Serving the Dish
Plate and Serve
Place the fried chimichangas on a plate and generously top with the Espinaca con Queso. Serve hot.