4 (10-inch) flour tortillas

1 cup grated sharp cheddar cheese

½ cup cooked black beans, drained

1 cup cooked white rice

1 cup cooked and finely shredded chicken

¼ cup all-purpose flour

¼ cup water

Canola oil, to taste

Kosher salt, to taste

Red enchilada sauce, warm, to garnish

Sliced black olives, to garnish

Mexican Crema, to garnish



Using a four-inch ring cutter, cut three tiny tortillas from each large tortilla.

Wrap the tiny tortillas in a damp paper towel and microwave until pliable, about 10 seconds.  

In a small bowl, combine the flour and water and mix until smooth.

Arrange the tiny tortillas on a clean work surface. Leaving a half inch border, assemble the cheese, black beans, rice, and chicken in the center of each tiny tortilla, taking care not to overfill.

Roll each filled tiny tortilla into a chimichangita by folding two opposites borders slightly over the filling, then folding one border entirely over the filling.  Spread a small layer of flour-water mixture over the remaining border, and finish rolling into a chimichangita. The flour-water mixture helps the chimichangita stay sealed.

Fill a large skillet with 1-inch of canola oil and preheat over medium heat. The chimichangitas should bubble immediately when placed in the pan. Fry the chimichangitas until deeply golden brown on all sides, about 8 minutes total. Reserve the fried chimichangitas on a baking sheet lined with a rack. Season with salt, to taste.

Arrange the warm chimichangitas in a basket and add a liberal amount of enchilada sauce. Drizzle with crema and scatter with black olives.


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