After trolling the Interwebs for a good hour in search of the perfect chimichanga recipe, I settled on four different ones. The masterpiece you see here is a combination of ingredients and cooking methods from all of them, plus a small can of verde sauce (my idea).

The result: chorizo, ground beef, onions, cumin, salsa, and green chiles baked in a 450 degree oven for 15 minutes then served with sauce, Mexican cheese, and a side of Zatarain’s Spanish Rice.