Jeff’s spin on the deep-fried chimichanga is the ULTIMATE Thanksgiving mashup.
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Chimichangas are an original specialty of Sonora, Mexico. They have also become popular in Tex-Mex and Southwestern US cuisine. Traditionally, they are stuffed with chicken, pork, or beef, cheese, refried beans and rice. I’m putting my spin on the dish by building them with all the flavors of a Thanksgiving dinner!
RECIPE COURTESY OF JEFF MAURO
Total: 1 hr 15 min
Active: 1 hr
Yield: 8 servings
Peanut oil or vegetable oil, for frying
1 pound leftover turkey meat, sliced
3 to 4 cups turkey gravy
Eight 12- to 14-inch flour tortillas
2 cups mashed sweet potatoes, warm
2 cups cranberry sauce
2 cups stuffing, warm
1 bunch fresh flat leaf Italian parsley
1 orange, sliced into wedges
1 cup fresh cranberries
Special equipment: a deep-fryer or deep-fry thermometer
Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.)
Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside.
Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don’t spill out.
Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled.
Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside.
Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy.
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Jeff Mauro’s Ultimate Thanksgiving Leftovers "Chimichanga" | The Kitchen | Food Network