Description
Crispy fried tortillas stuffed with a savory mixture of seasoned meat, beans, and cheese, creating a classic Mexican-style chimichanga that is golden on the outside and flavorful inside.
Ingredients
- 4 large flour tortillas
- 1 lb (450 g) ground beef or shredded chicken
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tomato sauce
- 1 cup cooked refried beans
- 1 cup shredded cheddar or Monterey Jack cheese
- Vegetable oil for frying
- 1/2 cup sour cream (for serving)
- 1/2 cup salsa (for serving)
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add ground beef or shredded chicken and cook until browned and fully cooked.
- Season with chili powder, cumin, paprika, salt, and pepper.
- Stir in tomato sauce and cook for 2–3 minutes until slightly thickened.
- Warm tortillas slightly to make them easier to fold.
- Spread a layer of refried beans in the center of each tortilla.
- Add the meat mixture and sprinkle shredded cheese on top.
- Fold in the sides and roll tightly into a burrito shape.
- Heat about 1 inch of vegetable oil in a pan over medium heat.
- Fry chimichangas seam-side down for 2–3 minutes per side until golden and crispy.
- Remove and drain on paper towels.
- Serve with sour cream, salsa, and cilantro.
Notes
- You can bake the chimichangas at 200°C (400°F) for 20 minutes for a lighter version.
- Use shredded rotisserie chicken to save time.
- Add rice or sautéed peppers for extra filling.
- Top with guacamole or queso for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican