Description
Enjoy crispy, golden homemade chimichangas filled with a flavorful mix of shredded chicken, beans, cheese, and spices. These deep-fried Mexican-inspired burritos are quick to make and perfect for a satisfying meal served with salsa, sour cream, and guacamole.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken, beef, or pork (or beans for a vegetarian option)
- 1 cup refried beans (optional, but adds richness)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika (optional for extra flavor)
- Salt and pepper to taste
Tortillas
- 4 large flour tortillas (10-inch size)
For Frying and Serving
- Vegetable oil (for frying)
- Salsa (for serving)
- Sour cream (for serving)
- Guacamole (for serving)
Instructions
- Prepare the filling: In a large mixing bowl, combine the shredded chicken (or your choice of protein), refried beans (if using), shredded cheese, diced onion, garlic powder, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to ensure all ingredients are evenly incorporated.
- Assemble the chimichangas: Lay a tortilla flat on a clean surface and spoon about 1/4 to 1/3 cup of the filling mixture into the center of the tortilla.
- Fold the tortilla: Fold the sides of the tortilla over the filling, then roll the tortilla tightly from the bottom to the top to enclose the filling completely, forming a neat package to prevent fillings from spilling.
- Heat the oil: In a large frying pan or skillet, pour about 1 inch of vegetable oil and heat it over medium-high heat. The oil should reach approximately 350°F (175°C), which you can test by carefully dropping a small piece of tortilla into the oil to see if it sizzles immediately.
- Fry the chimichangas: Carefully place each rolled chimichanga seam-side down into the hot oil. Fry each side for about 2-3 minutes, or until they turn golden brown and crispy.
- Drain and serve: Remove the fried chimichangas from the oil with tongs and place them on a paper towel-lined plate to absorb excess oil. Serve immediately topped or accompanied by salsa, sour cream, and guacamole.
Notes
- You can substitute the protein with beans to make a vegetarian version.
- Ensure the oil temperature is around 350°F (175°C) to get a crispy texture without absorbing too much oil.
- Do not overfill the tortillas to prevent the filling from spilling during frying.
- Leftover chimichangas can be reheated in a toaster oven or air fryer to maintain crispiness.
- Adjust spices according to your desired heat level.
