Take a burrito and deep-fry it and you get a chimichanga, a favorite dish in the American Southwest (and parts of Mexico).
1 can chicken broth
1 large skinless, boneless chicken breast
3/4 cup salsa, plus more for garnish
1 tsp. ground cumin
1/2 tsp. dried oregano
1 cup shredded Mexican cheese blend, plus more for garnish
1/4 cup finely chopped scallions, plus more for garnish
6 flour tortillas (6 to 8 inches)
Vegetable oil, for deep-frying
Sour cream, for garnish
Shredded lettuce, for garnish
1. In a medium saucepan, combine the broth and 1 can of water. Bring to a boil over medium-high heat. Add chicken, reduce to a simmer, and cook 12 minutes. Remove from heat and let cool in poaching liquid, 15 to 30 minutes. Shred chicken using two forks.
2. In a large bowl, combine chicken, salsa, cumin, oregano, cheese, and scallions. Divide into 6 portions. Place one portion filling in center of tortilla; fold left and right sides of tortilla over filling, then fold tops and bottoms over sides to form square, securing with toothpick if necessary. Repeat for remaining tortillas.
3. In a large, deep skillet, heat 2 inches vegetable oil. Place tortilla packages seam side down in skillet. In two batches if necessary (so as not to crowd skillet), deep-fry on each side until golden brown, 3 to 5 minutes per side.
4. Serve garnished with cheese, scallions, salsa, sour cream, and lettuce.