I love Mexican food, and I really love chimichangas. But deep frying them, at least the way I did it, was always messy and kind of unhealthy. So, I was pretty excited when I found a “oven fried” chimichanga recipe in the Food Network magazine that I adapted a bit for He Who Must Be Fed.
They’re delicious. I’ve made numerous versions of them, including beef and chicken, but the shrimp chimis (all the cool kids say chimis) are really the best.
- Eight 10-inch tortillas
- 1 pound shrimp chopped
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 ½ tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons minced garlic
- 2 teaspoons minced jalapeňos
- 8 tablespoon refried beans (1 tablespoon for each chimi)
- Salt and pepper to taste
- Zest from one lime
- Handful of chopped cilantro
- Shredded cheddar or monetary jack/ jalapeňo cheese
Preheat your oven to 450 degrees. Melt butter and vegetable oil in a skillet. Then transfer the mixture to a bowl. Sprinkle the shrimp with garlic powder, smoked paprika, salt and pepper. Heat the olive oil in the skillet and add the shrimp, cooking until they are pink and pretty. Add the garlic and minced jalapeňos and give a couple of quick stirs.
Next, add a small handful of shrimp. Again, stay close to the lower edge. Top with cheese and pinches of lime zest and a cilantro.
Roll tightly once, then fold in the ends and tightly roll the rest of the way.
Lay the chimis seam-side down on the baking sheet and brush each with the butter-oil mixture. Bake 8 to 10 minutes. Remove them from the oven, then turn them over and brush the chimis again with the butter-oil mixture. Return them to the oven for another 8 to 10 minutes.
They’ll be beautifully brown and crispy. You can top them with cheese sauce and more cilantro, which is what we did, or salsa and sour cream, or you can get really loco and top them with a little bit of all of it. I also like to add a little lime juice just to jazz things up even more.
I hope you enjoy these as much as we do.