I considered calling this just “Fried chicken chimichanga recipe,” but doesn’t that sort of imply you’re using fried chicken? Talk about a heart attack. Could you bake it and be healthy? Sure. But I get my healthy dinners from Sunbasket on Tuesdays, so Mondays I just throw my hands up in the air and pray the malnutrition gods don’t get me.
Let’s talk tomatoes…
Okay. I know what you’re thinking. What do tomatoes have to do with an oil-fried chicken chimichanga recipe? Well, there are tomatoes in it, but really I just think it’s high time I ranted about tomatoes. I hate them so so much. Truly, I do. I don’t even eat ketchup. And yet, sometimes, they’re the only acid that makes sense for a recipe. It’s such a bummer.
Anyway, that’s why I’m using half a can of tomatoes instead of buying fresh tomatoes. I don’t want them in my house. Gross. Don’t worry, my husband feels the same way. If you’re wondering what the heck to do with the other half, I suggest making this guacamole but change the roma tomatoes to the other half of the can. That’s what I do, and it’s delicious.
On to the Oil-Fried Chicken Chimichanga Recipe You’ve all Been Waiting for!
If you’d like to enjoy this at your Cinco de Mayo party, check out my other ideas here.