guy fieri chimichanga recipe Chimichangas : guy uses top round to make his savory deep-fried

Oh boy, do I have a recipe for you today! It's none other than the legendary Guy Fieri's Chimichangas. I mean, if you're looking for some deep-fried goodness that's savory and scrumptious, then look no further.

First up, the ingredients:

You'll need:

• 1 1/2 pounds top round steak, thinly sliced
• 1/2 cup vegetable oil, plus more for frying
• 1 poblano pepper, stemmed, seeded, and diced
• 1 red bell pepper, stemmed, seeded, and diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 8 (10-inch) flour tortillas
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro leaves

Now, let's get to cooking:

In a large skillet over high heat, warm up 1/4 cup of the vegetable oil. Add the steak and cook until browned, flipping occasionally. Transfer the steak to a plate and set it aside.

In the same skillet, add the remaining 1/4 cup of vegetable oil, poblano pepper, red bell pepper, onion, garlic, cumin, cayenne pepper, salt, and black pepper. Cook until the vegetables are soft.

Sprinkle the flour over the vegetables and cook for an additional minute. Gradually pour in the chicken broth, whisking until the mixture is smooth and well combined.

Return the steak to the skillet and cook for another 5 minutes, stirring occasionally until everything is heated through.

Now comes the fun part - assembly time!

Preheat the oven to 350°F. Take each tortilla and place a few spoonfuls of the steak mixture in the middle. Top with a handful of cheese and some chopped cilantro.

Roll up the tortillas tightly, tucking in the ends as you go. Heat up enough vegetable oil in a high-sided skillet to come up to about 1 inch. Once the oil is hot, add the chimichangas seam-side down and cook until golden brown all over.

Transfer the cooked chimichangas to a baking sheet and bake in the oven for 5 to 7 minutes, just to ensure everything is heated through and the cheese is melted and gooey. Serve hot with your favorite salsa, guacamole, and sour cream.

And there you have it, folks!

The recipe for Guy Fieri's Chimichangas that'll make you feel like you're smack in the middle of Flavortown. Trust me, this dish is so good, you'll be coming back for seconds, thirds, and maybe even fourths. So give it a try, and let me know what you think!

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