Mini Chicken Chimichangas

Yield: 16 chimichangas

Tessa Arias I don't do a lot of deep-frying. But when I do, it's pretty magical. There's not much better in the world of food than perfectly crisp, crunchy, slightly flaky, fried...

7 Responses to “Mini Chicken Chimichangas”

  1. #
    Marnely Rodriguez — February 27, 2012 at 12:47 pm

    I'm with you, I rarely deep fry! But these look totally worth it!

  2. #
    Tracey — February 27, 2012 at 4:36 pm

    Oh man, these look phenomenal Tessa! I rarely fry either, but will make an exception for things like this (or donuts) :)

  3. #
    Daily Deals — February 28, 2012 at 9:58 am

    Love this recipe. I made it for a pot luck and it was a hit! We'll be having these for dinner next week!

  4. #
    Two Little Chefs — February 28, 2012 at 5:51 pm

    These look really good right now.

  5. #
    Bryan & YiRan — February 29, 2012 at 8:16 pm

    What do you do with the rest of the oil? Seems like a ton of oil for just a couple of mini chimichangas – can you save it for another use?

    • #
      handleheat — February 29, 2012 at 9:09 pm

      You can definitely save it for another use or two! Just make sure you use a fine strainer or cheesecloth to remove all the bits and impurities out of the cooled oil before storing.

  6. #
    abidalilliane — March 9, 2012 at 12:17 pm

    Wow! this is great , I remember the old days in the place where i use to live we have this kind of meal and we call it Empanada, pastry outside and chicken on the inside. we use to eat this during midnight.
    VZ 58

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