Level of Effort: Easy
Cost of Ingredients: $1.64
Nutrition Info (1 chimichanga): 288 calories, 10.8 g fat, 4.9 g protein, 0.7 g fiber, 44.3 g carbs
There’s a fine line between this recipe being a typical dorm room snack and exciting meal.
If I only saw the picture, as a student, I’d be hesitant to attempt it because it looks like there’s too much work involved.
Take the picture away, explain how it’s made and my perspective would change. Why? Because the first and last step are a breeze. The sticky part is the step in between. It only takes a few minutes and it’ll forever open the door to exciting ways to cook food at college. But it can stand in the way if you don’t go for it.
Dorm Room Snack
Try this. Find a flour tortilla and spread light cream cheese over one side of it with a butter knife.
Then find some fruit jam (whatever kind you like) and spread it over the cream cheese.
Roll it up.
Voila…you just made one hell of a tasty snack! You’ve also completed step 1 of this recipe.
If you’re good with the snack roll, stop here. But if you want to journey further and take on the step that’ll make this roll so much better, continue on!
What’s a Chimichanga?
Basically it’s a rolled tortilla with filling that’s fried in oil. A good chimichanga is golden brown on the outside. So how do we do that and do it fast?
To make it nice and golden brown, the tortilla has to fry in the oil, not soak in it. So we want the oil to be hot before the rolled tortilla goes in the skillet.
An easy way to check if the oil is hot is to wet your finger tips and, at a safe distance, flick some water from your fingers into the skillet. If the oil in the skillet “pops” when the water hits it, it’s hot. And you’re ready to fry the tortillas.
Once the tortillas go in the skillet (seam side down first) you have 30 to 60 seconds before they burn (use a timer or watch). At the 30 second mark take a look. If the tortilla is golden brown on the outside, flip it. If it’s not, give it 20 seconds more and check again. Turn the tortillas over and cook the same way on the other side. Once cooked, transfer them to a plate and pat off any excess oil with a paper towel.
Congratulations you just made it through step 2! Now all that’s left is the toppings!
You MADE IT! You turned a dorm room snack into an exciting chimichanga! Now how will you top this fried roll of flavor?
As you can see I went with chopped canned pears and syrup. Simple but really good! I’m sure you can come up with toppings far more exciting than that!
And what will those toppings be?
You’ve come this far already, be bold by sharing how you’ll top your chimichangas in the comments!
Cream Cheese and Jam Chimichangas
An easy way to get gourmet with a typical dorm room snack!
MAKES: 2 Chimichangas
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
- 2 (7-inch) flour tortillas [$0.22]
- 1/4 cup light cream cheese [$0.66]
- 2 tbsp grape jam (or your favorite fruit jam) [$0.10]
- 2 tsp cooking oil [$0.05]
- 1 canned pear half, cut into chunks [$0.20]
- Maple syrup (about 2 tbsp) [$0.41]
HOW TO MAKE
- Spread equal amounts of cream cheese, followed by equal amounts of jelly over the two flour tortillas.
- Roll up the tortillas.
- Heat oil in a non-stick skillet over medium heat. When hot, place rolled tortillas seam side down.
- Cook until seam side is golden brown, about 30 to 60 seconds. Turn over to cook the other side for 30 seconds more.
- Place cooked tortillas on a plate and wipe off any excess oil with paper towels.
- Top with pears and syrup.
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Thanks for stopping in at the cafe. Cheers!