There's a Mexican restaurant in Colorado called Hacienda, and they make some pretty awesome food in my opinion. The thing that I always want to order (but don't do as often as I'd like) is a quesochanga. It's a chimichanga that has married some queso. There's queso on the inside and the outside, and for a queso-loving girl like myself, it's essentially perfection. I always thought it was really hard to make a chimichanga because there was hot oil involved. As it turns out, you don't have to deep fry these bad boys. You can shallow fry them in a pan, and it takes less than a minute. Easy peasy, and it's not scary. I promise. You just have to be careful.
We're using the shredded beef that I told you about months ago. I love this stuff. I make a huge batch, and then I freeze what we don't eat into individual portions. That way, I can make these or quesadillas or shredded beef tacos. One easy crock pot day and I have a lot of dinner variations! To make this recipe, all you need is that beef, queso, tortillas, and oil. Seriously, it's one of the easiest meals to make, and it's incredibly delicious!
Shredded Beef Quesochangas Recipe
Makes two
Print this recipe
Note: You want the meat and the queso to be hot because it's not in the oil long enough to heat it up. Unless you like eating cold food, I highly recommend it's hot when you place it in the tortilla. The tortilla will be easier to roll if it's warm, too.
2 tortillas
1/2 cup Mexican shredded beef
1/4 cup queso
Vegetable oil
Pour enough vegetable oil to cover the bottom of a large skillet about 1/8-1/4 of an inch. Heat it on medium until it starts smoking.
While the oil is heating, divide the meat between the two tortillas. Pour half of the queso on top of the meat in each tortilla. Tuck the sides of the tortilla in, and then roll the tortilla up. It should look like a burrito, and there should be no gaps where the filling could ooze out of it. When the oil is smoking, carefully place the quesochanga into the oil using tongs, seam side down. Let it sit for about one minute or less until golden brown, and use the tongs to carefully flip it. After another minute or less when it's golden brown, remove from the oil and place on a paper towel to drain. Repeat with the remaining quesochanga (or you could do both at the same time if you're up for it). Serve with additional queso on top and/or on the side.
Source: She Makes and Bakes
We're using the shredded beef that I told you about months ago. I love this stuff. I make a huge batch, and then I freeze what we don't eat into individual portions. That way, I can make these or quesadillas or shredded beef tacos. One easy crock pot day and I have a lot of dinner variations! To make this recipe, all you need is that beef, queso, tortillas, and oil. Seriously, it's one of the easiest meals to make, and it's incredibly delicious!
Shredded Beef Quesochangas Recipe
Makes two
Print this recipe
Note: You want the meat and the queso to be hot because it's not in the oil long enough to heat it up. Unless you like eating cold food, I highly recommend it's hot when you place it in the tortilla. The tortilla will be easier to roll if it's warm, too.
2 tortillas
1/2 cup Mexican shredded beef
1/4 cup queso
Vegetable oil
Pour enough vegetable oil to cover the bottom of a large skillet about 1/8-1/4 of an inch. Heat it on medium until it starts smoking.
While the oil is heating, divide the meat between the two tortillas. Pour half of the queso on top of the meat in each tortilla. Tuck the sides of the tortilla in, and then roll the tortilla up. It should look like a burrito, and there should be no gaps where the filling could ooze out of it. When the oil is smoking, carefully place the quesochanga into the oil using tongs, seam side down. Let it sit for about one minute or less until golden brown, and use the tongs to carefully flip it. After another minute or less when it's golden brown, remove from the oil and place on a paper towel to drain. Repeat with the remaining quesochanga (or you could do both at the same time if you're up for it). Serve with additional queso on top and/or on the side.
Source: She Makes and Bakes
