4 Serves
68 Mins
28 g
33 g
27 g
Prepare the filling by mixing your cooked shredded meat with diced onions and minced garlic in a bowl.
Ingredients, vitamins, and health benefits
Onion
Garlic
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MexicanVitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
103 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
291 mg / 1,250 mgPotassium
505 mg / 4,700 mgSodium
1552 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Place the meat mixture onto flour tortillas, sprinkle with pepper jack cheese, and fold the edges tightly to create a sealed packet.
Heat vegetable oil in a deep-frying pot or Dutch oven to 175°C.
Carefully lower the chimichangas into the hot oil using tongs and fry until golden brown on all sides.
Remove the chimichangas from the oil, drain on paper towels, and season immediately with salt and pepper.
Serve the chimichangas hot while the shell is crispy.
Cooked Shredded Chicken or Beef
Pepper Jack Cheese
Salt And Pepper
Flour Tortillas
Vitamin A
16 µg / 900 µgVitamin C
78 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
103 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
291 mg / 1,250 mgPotassium
505 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
5
g24
g14
g
Mexican
MexicanZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgAlcohol
0 g