"Whether you're making shaved steak chimichangas at home or ordering chicken chimichangas at your favorite Tex-Mex restaurant, it's not all that unlikely you'll have some left to save..."
"To prevent that, wrap chimichangas in a damp paper towel, lay them flat, heat them for one to two minutes, and let them sit for another minute."
"Preheat yours to 400 degrees Fahrenheit and spread a bit of butter or oil over the tortilla, then place them on a baking sheet lined with parchment paper or aluminum foil."
"It's not all that unlikely you'll have some left to save and treat yourself to later. And that's totally possible to do, as long as you know the right reheating method."
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