Tomato and Mushroom Chimichangas
one large tomato or several smaller roma tomatoes
large handful fresh cilantro
one clove garlic
4 to 6 oz. white button mushrooms
4 to 6 oz. shredded cheese
4 flour tortillas
Dice the tomato into small chunks, and slice each mushroom in half. Chop the cilantro.
Heat ¼ inch vegetable oil in a large pan over medium-high heat. Once the oil is hot, toss in the tomato and mushrooms. Sutee the vegetables until they begin to soften, then crush the garlic over the pan, using a garlic press. Mix this together and continue to sautee for another minute or so.
When the vegetables are nearly ready, add the cilantro and cook for one more minute.
Divide the vegetable mixture into four equal parts, and spoon each portion onto the middle of a flour tortilla. Add a handful of cheese, and roll up like a burrito, tucking ends tightly.
Add another ¼ oil to the pan and heat it until it's very hot but not smoking. Cook the chimichangas one or two at a time, sliding them off a spatula and into the oil, seam side down.
The chimichangas cook quickly, in just a minute or two per side. When you notice the side edges looking bubbly and golden, flip the chimichanga and allow it to crisp on the other side. Drain the chimichangas on paper towels, blotting any excess oil.
Enjoy your chimichangas with sour cream, salsa, or guacamole to enhance the flavors.