I'll have the Chicken Thingamajig with a Side of Whatchamacallit

Many, many, years ago, in Tucson, Arizona, a cook accidentally dropped a burrito into a deep fryer. Since it was too late to save, she let it fry, and decided to have it for lunch. When one of the other cooks asked her what it was, she called it a "thing-a-ma-jig," which in Spanish translates to chimichanga. Yes, with one serendipitous splash into the fryer, the chimichanga was born. While traditionally deep-fried, this home version uses the oven for a much easier and lower-fat variation.

The great thing about chimichangas is that they can be filled with almost anything – even vegetables if you must. After seeing the video, I hope you give this fun thingamajig a try. If you do, I'd also love to hear what kind of fillings you used. Enjoy!
Click here for ingredients and transcript