Can these flavorful CHIMICHANGAS satisfy Deadpool?

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1/2 cup Water (cold)
• 2 tablespoons Hot Chili Powder (adjust to taste; use a very spicy blend)
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 2 cups Vegetable Oil (for deep frying; use a neutral oil with high smoke point)

Instructions

1. Prepare the Batter

   In a mixing bowl, whisk together the flour, hot chili powder, garlic powder, and salt. Slowly add the cold water while whisking until a smooth, thick batter forms.

   Time: PT5M

2. Heat the Oil

   Pour the vegetable oil into a deep fryer or heavy‑bottomed pot to a depth of about 2 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

3. Fry the Chimmy Chongas

   Drop spoonfuls of batter (about the size of a golf ball) into the hot oil. Fry in small batches, stirring gently so they don’t stick together. Fry until golden‑brown and crispy, about 2‑3 minutes per side. Remove with a slotted spoon and place on paper towels to drain.

   Time: PT10M

   Temperature: 350°F

4. Season While Hot

   While the fried pieces are still hot, sprinkle a pinch of extra chili powder and a dash of salt for an extra kick.

   Time: PT1M

5. Serve

   Serve the chimmy chongas immediately with a cool dip (e.g., ranch or yogurt dip) if desired. Enjoy the fiery crunch!

   Time: PT1M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

28 g

Fat

12 g

Fiber

2 g