Chimichanga

Step 1

Finely dice 1 small yellow onion. Mince 3 garlic cloves.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering. Add the onion and garlic and sauté until the onions are soft and translucent, 3 to 5 minutes. Add 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon kosher salt. Stir and cook until fragrant, about 30 seconds.

Step 3

Add 1 pound shredded or diced cooked chicken (about 3 1/2 cups), 4 ounces cream cheese, 1/2 cup salsa verde, and 1/4 cup low-sodium chicken broth. Stir until well combined and the cream cheese is melted, about 1 minute. Remove the pan from the heat.

Step 4

Assemble the burritos one at a time: Place 1 (12-inch) flour tortilla on a work surface. Spread 1/4 cup refried beans in a 6 1/2-inch long by 3-inch wide strip across the center, stopping 2 1/2-inches from the sides of the tortilla. Spread 1/2 cup cooked long-grain white rice on the beans. Top with 1/2 cup of the chicken mixture and 1/2 cup shredded Mexican blend cheese. Fold the left and right sides of the tortilla over the filling. Starting at the bottom, fold the tortilla up and over the filling and continue rolling all the way up. Use a toothpick to pin the seam shut. Place on a baking sheet or platter.

Step 5

Add 3 to 4 cups vegetable oil to a deep, heavy skillet or small Dutch oven just big enough to fit 2 chimichangas until there's at least 1 inch of oil. Heat over medium-high heat until 350°F. (If you don’t have a thermometer, wait for the oil to start shimmering and test whether it’s ready for frying by dropping a little piece of tortilla into the oil. If it floats to the top and bubbles within a few seconds, it’s ready.) Meanwhile, line a baking sheet with paper towels or set up a wire rack.

Step 6

Fry the chimichangas 2 at a time: Carefully lower the chimichangas into the hot oil and fry until golden brown on the bottom, about 3 minutes. Use metal tongs to flip the chimichangas. Fry until golden brown and crispy on the second side, about 3 minutes more. Transfer to the paper towels or rack. Serve garnished with desired toppings.