Spinach & Mushroom Chimichangas

In keeping with yesterday's post, I decided to stick with a Spanish theme for today's recipe. After reading this post from one of my favorite blogs I've been cutting back a little on the meat lately (although there's no way I could ever give it up entirely) and I was inspired to make one of my favorite chimichanga recipes. These crisp, deep-fried little guys are loved all over the world and are totally easy to make.

Ingredients: 
2 tablespoons olive oil
1 large onion, thinly sliced
8 ounces/225 grams small mushrooms, finely sliced
2 garlic cloves, finely chopped
5½ cups spinach leaves, torn into pieces if large
6 ounces/175 grams Cheddar cheese, grated 
6 flour tortillas, warm
vegetable oil, for deep frying

Directions:

1. Heat the oil in a large, heavy-bottom skillet. Add the onion and cook over medium heat for five minutes or until softened. 

2. Add the mushrooms and garlic and cook for five minutes, or until the mushrooms are lightly browned. Add the spinach and cook, stirring for one to two minutes or until just wilted. Add the cheese and stir until just melted.

3. Spoon an equal quantity of the mixture into the center of each tortilla. Fold in the opposite sides of each tortilla to cover the filling, then roll up to enclose it completely.

4. Heat the oil for deep frying in a deep-fryer or large, deep pan to 350°-375°F (180°-190°C). Deep fry the chimichangas two at a time, turning once, for five to six minutes until crisp and golden. Drain on paper towels before serving. 

These chimichangas are perfect served with a spoonful of Guacamole and some sour cream. Garnish with some chopped tomatoes and onion and a side of Mexican rice. Add some tequila and you're in for an amazing supper.