Sunday, March 10, 2013

Pulled Pork Chimichangas

-8 inch taco shells
-Leftover Pulled Pork
-BBQ Sauce of Choice
-Frozen corn
-Cheese Combo: Pepperjack, Mozz, Colby Jack
-Garnishes such as sour cream, tomato, lettuce
-Cooking oil

You can pretty much fill the taco shell with anything you want.  My favorite one had pulled pork, corn, BBQ sauce, all 3 cheeses, and tomato.

You want about 1-2 inches of oil in a skillet. Heated to about medium high (7.5 on our electric stove).  Mom heated it until dropping a drip of water in it sizzled. Fold the top and bottom down on the tortilla and roll it over to make a chimichanga look.  You will probably need to stick a toothpick through it.

Fry unil it reaches desired golden brownness, flipping it occassionally. Garnish as desired.

Words CANNOT describe how fantastically yummy these were.  I would highly suggest starting out with one per person, they are extremely filling, especially with a side.

For the rice, we just mixed a little salsa and corn in with minute rice for a quick side.

Really you can use this same theory on any leftover meat you have or anything you want to throw in them. 

Happy crafting!

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