This is one of those things which came to me while lying awake early in the morning, in a “hey, what if…?”, mad-scientist sort of moment.
Sure, they’re not really figure-friendly, but they turned out well…
We had a couple of the store-bought chimichangas left in the freezer, and the more I thought about this, the more interesting it sounded. But before doing these, I checked with my wife, who doesn’t like “unconventional” breakfasts, and she said this sounded good to her. So away we go…
First, I heated/cooked the chimichangas in the microwave according to their package directions, going a little shorter on cook time to make up for the time they’d spend in the pan. Then I put them in a skillet to crisp up the outsides and keep them hot. This skillet will become my “topper” to bake the Omelettes from the top.
A couple eggs and a shot of Ranch for fluffiness..
Into the hot pan that’s had a pat of butter, and the trick of lifting the edges to let the uncooked eggs flow under. Here, we’re ready to cook the top:
And now the one pan on top of the other. This is something I thought of a while ago, for a time-saving and energy-saving technique. You don’t have to have the oven on and waste all that power/gas. Meanwhile in the hot pan, the chimichangas are still crisping. Perfect multitasking…
And the result:
Note how puffy! Now to turn it out onto the plate, and to insert the chimichangas into the middle, as I’m turning them out. This required a bit of fancy dancing with the camera (phone) while this was happening.
And the way it came out:
What would I do different? I used butter in the pan with the chimichangas, thinking that would help make them crispier; it did initially, but the butter soaked in, creating the opposite effect.
Did they turn out well? Oh yeah. This was a breakfast that kept us going all day. I’d recommend a good hot sauce to accompany them. Something not too spicy; so you can enjoy all the flavors here.
Hope you give them a try, and enjoy them as much as we did.