Seafood Chimichanga

An updated Mexican-food favorite features a tender and tasty medley of tuna, crab, and clams.

Total Time

30 minutes

Servings

4-5 servings

Ingredients

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Filling Ingredients

1 (12 oz) can Chicken of the Sea® Solid White Albacore Tuna in Water, drained and flaked
1 (6 oz) can Chicken of the Sea® Lump Crab, drained
1 (6.5 oz) can Chicken of the Sea® Chopped Clams, drained
1/2 cup refried beans
1/4 cup sliced olives, drained
1/4 cup chopped green chiles, drained
1 cup cooked long grain rice
1/4 cup salsa
2 Tablespoons chopped fresh cilantro leaves

Chimichangas

4-5 (burrito size) flour tortillas (or gluten-free tortillas), warmed
Canola oil for frying
2 cups shredded lettuce
Optional Condiments: sour cream, salsa, guacamole, etc.

Instructions

In large bowl, mix together all filling ingredients until well blended (tuna, crab, chopped clams, refried beans, olives, green chiles, rice, salsa, and cilantro).
Warm the tortillas in the microwave for about 20 seconds or until soft. Evenly divide filling among tortillas.
Tightly roll-up tortillas burrito-style, being careful to tuck in ends: secure with toothpicks if needed.
In a large frying pan, over medium-high heat, heat one-inch of oil.
Place tortilla rolls, seam-side down, in pan and fry each side about 3 minutes or until crisp golden brown.
Drain chimichangas on paper towels. Remove the toothpicks.
Serve immediately on a bed of shredded lettuce along with sour cream, salsa and guacamole OR your favorite toppings.