6. Gently place the chimichanga into the oil. Cook until golden. Flip to the other side. Remove from oil. (The trick to keep it from becoming too greasy is to make sure the oil is up to temp and not to over load the pan/pot. When the temperature of the oil drops, the food soaks in more of the oil.) Remove toothpick when slightly cooled.
7. Garnish and plate the chimichanga. (The kiddos love this part. They add only the extra stuff they like and they feel like they accomplished something huge!!) I typically add lettuce, tomato, black beans, onions, a tiny bit of cheese, salsa and a tiny bit of reduced fat sour cream.
8. Eat it up!!!
Ruling: Everyone loves these. D wants them every night of the week, but I am mean and refuse to feed him fried food every day, or every Monday for that matter. The only down side to this meal is reheating. If you nuke the chimichangas, they will not be crisp. You could easily pop them in the oven or even a toaster oven to achieve that crispness.