by Laura Montana

Created on: December 30, 2010

This recipe has been a family favorite for over twenty years. In fact, it is so much a favorite, these chimichangas are welcomed and coveted when wrapped and frozen and given as birthday and Christmas gifts. The recipe is a little labor intensive, but can be broken into two parts as the filling can be made up to a day in advance. Any size tortilla can be used; adjust the filling accordingly.

Zucchini Chimichangas

Canola oil

¾ cup diced onion

4 medium-size zucchini, peeled and chopped

1- 4 ounce can diced green chilies

1 ½ teaspoons each dry basil and oregano (more if using fresh)

1 teaspoon ground cumin

½ cup wheat germ

2 cups Monterey jack cheese, grated

6-8 flour tortillas, depending on size

Sour cream

Salsa

Put 2 tablespoons oil in large skillet over medium heat. Saute onions and zucchini until almost soft. Add chilies and spices. Remove from heat and stir in wheat germ. Sprinkle cheese over mixture and fold in until melted and blended. Either microwave tortillas covered with damp paper towel or steam until pliable.

Put about ½ cup zucchini mixture in center of each tortilla. Fold sides over and then both ends.

Heat an inch of oil in a large skillet over medium heat. When oil is hot place chimichangas with fold side down in the skillet. This will keep the tortilla from unfolding as it heats.  Fry no more than three at a time as they cook up quickly and will burn. When the first side is lightly brown, turn and cook the other side, then lift with a slotted turner from skillet allowing the oil to drain a bit. Place on several layers of paper towels to drain. Serve with sour cream and salsa.

This recipe can be doubled, but recommend using two skillets for cooking the zucchini mixture. Chimichangas freeze well and can be micro-waved for a quick snack or lunch.

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