Baked or Fried Reuben Chimichanga Recipe
This recipe can be made baked (the healthier way) or deep/pan-fried (350°F) as if you would a traditional burrito, turning it into what is known in the southwest and southern America as a chimichanga. This recipe is best with flour tortillas but you can adjust the size of them to your liking or even make smaller appetizer versions, using spring or egg roll wrappers for a party.
Traditional Mexican chimichangas are served with rice, beans and a little salad - however, you can serve this with the cabbage, carrots and new potatoes as you would for St. Patricks Day instead of serving the corned beef by itself.
1 tbsp. crushed caraway seeds (optional)
3/4 cup sauerkraut
6 large flour tortillas
1 1/2 lb. cooked corned beef, shredded
1/4 cup Russian or 1000 Island dressing
12 slices of great Swiss cheese, burger thick (or 2 ½ cups shredded)
Before assembling your Reuben chimichangas, divide the cheese, slaw, beef and sauerkraut into 6 portions.
1. Squeeze the sauerkraut free from liquid as much as possible and pat dry. Combine this with the caraway seeds if using and mix thoroughly. Set aside.
2. Lay the tortillas flat on your work surface. Work by placing the ingredients within two thirds of the tortilla closest to you. First, layer 2 pieces of Swiss and then add the coleslaw. On top of that, add the corned beef and the sauerkraut. Roll up the tortillas burrito style, tucking the sides in before rolling the last roll. Seal the seam with water or use toothpicks, if shallow or deep-frying.
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