Mini Guacamole Chimichangas

Cook together. Eat together.
Delicious, decadent fried guacamole chimichangas for family dinner or a party.

Before avocado eggrolls or wontons made their debut at big chain restaurants, my college roommate, whose hometown was Albuquerque, introduced a few friends and me to mini fried guacamole chimichangas. I’d never heard of anything like it, and after I tasted them, I never forgot how rich and delicious they tasted.

As my friend showed us how to make the mini chimichangas, she couldn’t remember all the ingredients or the exact recipe, so she threw together the basics. Here’s the recipe we’ve developed at our house over the years.

After the first time I made these for my family, the girls would always ask me to make them. Since I rarely made fried food, these were a rare treat but so worth it.

A simple guacamole recipe is all that’s needed, which allows the avocado flavor to come through. Rebel and I really liked the amount of fresh lemon juice we added this time.

It’s hard to describe just how delicious these guacamole chimichangas are. They’re decadent and filling, so one small chimichanga is enough for one serving. Or maybe two. Cut them in half for appetizer servings.

We recently made them for a party and made a few in gluten free tortillas. (Pro tip: they’re nearly impossible to fold up with all-corn tortillas. Next time we’ll try the gluten free ‘flour’ tortillas.) People couldn’t stop eating them and couldn’t stop talking about them.

If you love avocado, you’ve got to give these a try.

~ Lee

Mexican, Southwestern, appetizer, avocado, dairy free, lactose free

Recipes

Mexican

Yield: 5-6 chimis

Author: Burnt Toast Food Blog

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Mini Guacamole Chimichangas

prep time: 15 Mcook time: 15 Mtotal time: 30 M

Simple and decadent - quick and easy guacamole rolled up in a small tortilla and fried. Top with tomatoes, lactose free sour cream and cilantro garnish.

ingredients:

• 2 ripe avocado
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• 1 garlic clove, minced, or 1/8 tablespoon garlic powder
• 1/2 teaspoon chile powder
• pinch of salt, or to taste
• 5-6 small tortillas 
• 1 tomato, diced
• sour cream, lactose free
• cilantro
• 1 dozen toothpicks
• high heat oil, such as grapeseed or canola, for frying

instructions:

How to cook Mini Guacamole Chimichangas

1. Mash avocados in a medium bowl. Add lemon juice, garlic, chile powder and salt. Mix until smooth. Adjust seasoning to taste.
2. Assemble chimichangas by placing about 2 tablespoons guacamole in the center of each tortilla. Roll up each chimichanga by folding in sides and then rolling up. Fasten with toothpicks through all layers in each end.
3. In small, deep saucepan, heat 3-4" of oil over medium heat. This will take a few minutes to reach the right temperature, but don't turn the heat higher to speed up the process. Take a tiny piece of tortilla to test the temperature of the oil. If the tortilla sinks to the bottom and stays there, the oil isn't hot enough. If it rises right back to the top and sizzles, the oil is ready.
4. Fry 1-3 chimichangas at a time, depending on size of the pan. Don't overcrowd them. Fry on one side until deep golden brown then flip and fry the other side. Depending on how hot the oil is, frying will take 45 second to 1 1/2 minutes per side.
5. If oil begins to spatter, turn heat down slightly.
6. Remove chimichanga from pan and drain on paper towel lined plate. Pat tops with more paper towel to absorb oil.
7. Remove toothpicks. Serve immediately with side of sour cream, tomatoes and cilantro. 

NOTES:

This recipe will work just as well with a deep fryer. The same guideline applies: don't overcrowd the chimichangas. Use small, street taco size flour tortillas. For larger batches, use a food processor to mix the guacamole.

Burnt Toast Food Blog, 2019

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