Looking for a fast, fun weeknight dinner?
Got it.
Something festive enough to become the centerpiece of a casual dinner party?
No problem.
A dish that's easily prepped ahead, then finished in a flash, at a moment's notice? Done. Done. And done.
Allow me to suggest the chimichanga. Hearty enough to satisfy the most voracious appetites without chewing up your budget; comfort food that expands your comfort zone well beyond the usual lineup.
Chimichangas belong to that genre of Mexican-influenced dishes that may actually have originated on what's now this side of the border. They're wildly popular in the American Southwest, achieving cultlike status in Tucson.
A chimichanga is essentially a flour tortilla, stuffed with any number of fillings, rolled like a burrito and fried. Deep-fried behemoths you find at restaurants can leave you groaning under their weight. But shallow fry them at home, and they become a much lighter repast.
Fillings might take any number of forms: various preparations of beef, pork, or chicken, often with rice and cheese. But this is one of those glorious instances where simpler might be better.
My version goes like this: Crack a can of your favorite refried beans, grate some cheese, and rip open a bag of tortillas. You now have the basis for a tasty chimichanga. The fun comes in comes in the form of accompaniments.
Lay freshly fried chimichangas on a platter of crisp, chopped romaine. Then go big on garnishes. Scatter on lots of chopped tomato, green onion and cilantro. Reach for a ripe avocado. Toss on a handful of thinly sliced radishes, and sliced jalapeño or chopped bell pepper, if you're in the mood. Then bring the whole heap to the table, along with bowls of salsa and sour cream.
That may seem like garnish overkill. But I'd beg to disagree.
Crunchy lettuce provides a counterpoint to the pillowy comfort of refried beans and the richness of home-fried tortillas. The profusion of vegetables makes a side dish purely optional. And the riot of color suggests what one friend gleefully described as "a party on a plate."
Chimichangas strike me as a perfect school-night dish for those evenings when parental to-do lists run the length of their SUVs. You could roll up a batch in the morning (or the precious few moments between piano and soccer) and tuck them in the refrigerator. When the family hits the house, haul out the fry pan. As chimichangas sizzle, you can gather and prep accompaniments. Bingo. Supper is on the table faster than adolescent athletes can shower off the grit.
Moreover, chimichangas work wonders in less familial settings. I've served them at girlfriend get-togethers and cozy after-work dinner parties, and they've always been greeted with enthusiasm. Frequently followed by, "Let me grab my camera."
The fact that they're meatless, mindless, and mercifully inexpensive is really just a bonus.
Ready to fry up a few? Well then, let's get rolling.
Jo Marshall is a Minneapolis ad writer who also writes about food and culture.
