- 4 tbsp vegetable oil, divided
- 1/4 cup white onion, chopped
- 1 jalapeño or serrano chile, seeded and chopped (more or less to taste)
- 1 garlic clove, minced
- 2 cups refried beans
- 1/4 cup water
- 2 cups Mexican Manchego, Chihuahua, Monterey jack or light chedder, shredded
- 12 Flour tortillas, medium size
- salsa of your choice
- Pour 2 tablespoons of oil into a medium sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the chile, give it a couple stirs and add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and season for a couple minutes as you mash it all together. Turn off the heat.
- In a comal or skillet set over medium-low heat, heat flour tortillas one at a time, about 15 seconds on each side, to soften so they won’t break when folded. Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle. Flatten a bit with your hand.
- Reheat remaining oil in the same saute pan or comal, over medium-low heat. Place chimichangas in batches and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more…
- Serve along the side of the Rabo de Mestiza eggs and spoon some of its sauce on top, or serve with the salsa of your choice.