• 20 frozen chimichanga, beef or chicken, straight from freezer
• 5 tbsp cooking oil, optional, for spraying shells
• 0.6 l salsa, for serving
• 0.3 l sour cream, for serving
• 0.3 l guacamole, for serving
• 10 tbsp cilantro, chopped, for garnish

Metric measurements are approximate conversions.