How to Make Irresistible Crunchy Chimichangas

• Prepare Filling: Shred the cooked chicken and mix it with cheddar cheese, cumin, and chili powder. Adjust spice levels to match your taste; the mixture should be flavorful and well combined.
• Assemble Chimichangas: Take a flour tortilla, place a generous scoop of the filling in the center, fold the sides in, and roll tightly from one end to the other. Ensure it's secure to avoid leaks during frying.
• Heat Oil: In a large skillet, pour enough vegetable oil to cover the bottom and heat it over medium-high heat until shimmering but not smoking. This should take about 5 minutes—a small test piece should sizzle on contact.
• Fry: Carefully add the chimichangas seam-side down into the hot oil. Fry for about 3-4 minutes per side, until they are golden brown and crispy. Keep an eye on them to ensure even cooking.
• Drain: Once fried, use a slotted spoon to transfer the chimichangas to a plate lined with paper towels. This will help absorb any excess oil, keeping them crunchy.
• Serve: Allow them to cool slightly before slicing in half. Serve them with sour cream, guacamole, or salsa for a delicious finish.