Heat the oil over medium to medium high heat (about a 6 on my stove). To determine whether the oil is ready, throw a small piece of tortilla into the oil. It should be frying. If the oil does not react to the piece of tortilla, it isn’t hot enough. If the oil immediately browns the piece of tortilla, it is too hot. It should take about a minute to fry on each side. Carefully watch the chimichanga and turn when the first side is done. If it appears to be frying too quickly, turn the heat down. If you are using a fryer, you should be able to completely submerge the chimichanga and not need to flip it.