Chimichanga

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Chimichanga
Chimichanga.jpg
A chimichanga with rice
Alternative namesChivichanga
TypeBurrito
Place of originMexico/United States
Region or stateNorthern Mexico/Southwestern United States
CreatorUncertain
ComplexityAverage
Main ingredientsTortillas, rice, cheese, machaca, carne adobada or shredded chicken
  Chimichanga
 
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Chimichanga
Chimichanga.jpg
A chimichanga with rice
Alternative namesChivichanga
TypeBurrito
Place of originMexico/United States
Region or stateNorthern Mexico/Southwestern United States
CreatorUncertain
ComplexityAverage
Main ingredientsTortillas, rice, cheese, machaca, carne adobada or shredded chicken
  Chimichanga

Chimichanga (/ɪmiˈæŋɡə/; Spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is popular in Southwestern U.S. cuisine and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream, and/or cheese.

Origins[edit]

Debate over the origins of the chimichanga is ongoing:[1][2][3][4]

A chimichanga with refried beans and rice served at an Illinois restaurant.

Knowledge and appreciation of the dish spread slowly outward from the Tucson area, with popularity elsewhere accelerating in recent decades. Though the chimichanga is now found as part of the Tex-Mex repertoire, its roots within the U.S. seem to be in Pima County, Arizona.[8]

According to data presented by the United States Department of Agriculture, a typical 183 grams (6.5 ounces) serving of a beef and cheese chimichanga contains 443 calories, 20 grams protein, 39 grams carbohydrates, 23 grams total fat, ll grams saturated fat, 51 milligrams cholesterol, and 957 milligrams of sodium.[9][10][11] Of course these results would differ depending on how a particular chimichanga was constructed.

References[edit]