Chef Cody Stewart with El Camino came into our studios to make Chimichanga.
Fajita Spiced Chicken(Cooked) - 2 oz. spiced and cooked
Pico de Gallo - 2 oz.
Jack Cheese - 1 oz.
Avocado - 4 slices, peeled
Spanish Rice - 2 oz.
Charro beans - 2 oz.
12" flour tortilla - 1 each
Toothpicks (lg.) - 4 each, any plastic removed
Warm Flour Tortilla in the oven or on a flat surface until pliable and place flat on a clean counter top. Starting with the rice, layer all ingredients just below the center of the tortilla, take the outside edges and fold them two inches towards the center. From the bottom roll the tortilla until all ingredients are incased. Using your toothpicks, close the outer edge of the tortilla so there are no open edges. In a 350 degree preheated fryer drop the burrito and cook for seven minutes or until you reach an internal temperature of 120 degrees. Let Chimichanga stand for five minutes and serve