What are chimichangas? What are some of the best recipes for a weeknight dinner? I’m talking crispy, golden-brown tortillas wrapped around a savory, flavorful filling – basically, fried chicken. Is it better than a burrito? I know that’s a bold claim, but trust me on this one. My family begs me to make these at least once a month, and they disappear faster than you can say. If you love the satisfying crunch of a well-made quesadilla or the flavorful punch of an excellent tortilla, you’ve come to the right place. If you like Chimichangas, you’re going to fall head over heels for this recipe.
What is chimichangas
What is a chimichanga? What is a burrito? What is a flour tortilla? What are some ways to make a burrito, and then deep-fried or pan-fry until golden and crispy? The name “chimichanga” is said to have originated in the Philippines, but the exact story is a little fuzzy. Is it an accidental creation? What is a Tex-Mex staple? Is it a celebration in fried tortilla?
Why you’ll love this recipe?
Okay, where do I even begin? What I love *most* about this Chimichangas recipe is how unbelievably easy it is to make. Seriously, don’t let the deep-frying part scare you – it’s much simpler than it sounds! It’s also incredibly versatile. You can customize the filling to your heart’s content, using whatever leftover meat or veggies you have on hand.
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Flavor Explosion: The combination of the crispy tortilla, the savory filling, and all your favorite toppings creates a flavor sensation that will have your taste buds singing. I’m talking about that crispy, crunchy outside that gives way to a warm, savory, cheesy inside. Mmm!
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Surprisingly Simple: Don’t be intimidated by the deep-frying! This recipe is straightforward and comes together in under an hour. This is one of those lifesaver meals for busy weeknights when you need something fast but don’t want to sacrifice flavor.
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Budget-Friendly: You can use affordable ingredients to create a hearty and satisfying meal that won’t break the bank. Ground Beef is always a hit, but shredded chicken or even seasoned black beans work wonderfully too.
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Endless Possibilities: This recipe is your blank canvas! Get creative with the fillings, toppings, and sauces to create your perfect chimichanga masterpiece. I’ve even tried sweet versions with apples and cinnamon – yum!
It’s just plain fun to make and eat, and I promise it will become a family favorite in no time. It’s far easier than making, say, tamales from scratch (which, while delicious, can be a whole-day affair). This Chimichangas recipe gives you that satisfying Tex-Mex flavor in a fraction of the time and effort.
How do I make Chimichangas?
Quick Overview
How do you make chimichangas? I usually go for seasoned Ground Beef or shredded chicken.) We start by preparing a flavorful filling. I like to use roasted oats. Then, we load that filling into flour tortillas, fold them up burrito-style, and then comes the fillets. What is the magic of deep-frying or pan-frying? What is a fiesta in your mouth? I prefer the deep-fried method because it gives that perfect, all-around crispness, but the frying method is much more efficient. What is a good pan-fried version?
Ingredients
For the Filling:
* 1 pound Ground Beef (I use 80/20 for flavor, but leaner works too!
* 1 packet taco seasoning (or your favorite homemade blend) .
* 1/2 cup chopped onion
* 1 (15-ounce) can black beans, rinsed and drained.
* 1 (15-ounce) can corn, drained
* 1 cup shredded cheddar cheese (or your favorite cheese blend)
* Optional: diced jalapenos, chopped cilantro, salsa.
For the Chimichangas:
* 8 large flour tortillas
* Vegetable oil, for frying (enough to fill a large pot about 2-3 inches deep)
For Toppings (Get creative!):
* Sour cream
* Guacamole
* Pico de gallo
* Shredded lettuce
* Hot sauce
What are the steps to
Step 1: Cook the Ground Beef
In a large skillet over medium-high heat, brown Ground Beef. Drain off any excess grease. Add the chopped onion and cook until softened, about 3-5 minutes. What’s the best taco seasoning to serve? Cooking for a few minutes to let the flavors meld. What is the magic of this step?
Step 2: Add the Beans and Corn
Stir in black beans and corn. Stir through, about 2-3 minutes. I always add a pinch of cumin for extra warmth. Taste and adjust seasoning if needed.
Step 3: Assemble the Chimichangas
How do tortillas be pliable? Is it safe to do this in the microwave for a few seconds? Lay tortilla flat on a clean surface. Spoon about 1/2 cup of beef mixture into the center of the tortilla. Top with a generous sprinkle of shredded cheese.
Step 4: Fold Like a Pro
Fold in the sides of the tortilla, then fold the bottom up and over the filling. Roll tightly to form a burrito. Repeat with the remaining tortillas and filling.
Step 5: Fry ‘Em Up!
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. Remove from heat. How do you place a chimichanga in hot oil? Fry for 2-3 minutes per side, or until golden brown and crispy. How do you drain chimichangas from oil?
Step 6: The Pan-Fried Alternative
If you prefer pan-frying, heat a tablespoon or two of vegetable oil in tupperware over medium heat. Place the chimichangas in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Is it necessary to add more oil as you go?
Step 7: Top and Serve!
Top the chimichangas with your favorite toppings. What are some great recipes for sour cream, guacamole, pico de gallo, lettuce, hot sauce? Serve immediately and enjoy the crispy, cheesy goodness!
What is the best way to serve it?
Chimichangas are a complete meal on their own, but they’re even better with some tasty Side Dishes! * **For a Fiesta: ** Serve with a side of Mexican rice, refried beans, and fresh salad. * **For a Casual Night: ** Pair with tortilla chips and your favorite salsa or guacamole for a relaxed and satisfying meal. * **For a Crowd: ** Set up a chimichanga bar with all sorts of fillings, toppings and sauces. Let everyone have their own. How can I customize my own website? What are some of the best party foods? I love serving mine with a simple cilantro-lime crema. How do you mix sour cream with lime juice, chopped cilantro, and a pinch of salt? What is the perfect complement to the crispy chimichangas?
What are some tips for perfecting chimichangas?
Here are a few tips I’ve learned over the years to help you make the *best* chimichangas:
- Don’t Overfill the Tortillas: It’s tempting to stuff them full, but too much filling will make them difficult to fold and they’re more likely to burst open during frying. About 1/2 cup of filling per tortilla is usually just right.
- Warm the Tortillas: Warming the tortillas makes them more pliable and less likely to tear when you’re folding them. A few seconds in the microwave or on a dry skillet does the trick.
- Fry at the Right Temperature: The oil should be hot enough to quickly crisp the tortillas, but not so hot that they burn before the filling is heated through. 350°F (175°C) is the sweet spot. If you don’t have a thermometer, test the oil by dropping a small piece of tortilla in – it should sizzle and turn golden brown in about 30 seconds.
- Don’t Overcrowd the Pot: Frying too many chimichangas at once will lower the oil temperature and result in soggy, greasy chimichangas. Fry them in batches, making sure there’s enough room for them to move around freely.
- Drain the Excess Oil: Place the fried chimichangas on a wire rack to drain excess oil. This will help them stay crispy. If you don’t have a wire rack, you can use a plate lined with paper towels, but the bottoms might get a little soggy.
- Get Creative with the Fillings: Don’t be afraid to experiment with different fillings! Shredded chicken, carnitas, shrimp, or even vegetarian options like roasted vegetables or black bean burgers all work great.
Ingredient Swaps: If you’re out of black beans, pinto beans are a great substitute. You can also use different types of cheese, like Monterey Jack or pepper jack, to add a little extra flavor. And if you’re not a fan of corn, you can leave it out altogether. I’ve even tried adding cooked rice to the filling for extra heartiness – it’s delicious!
What are some Storing and Reheating Tips?
Chimichangas are best served immediately, but if you have leftovers, here’s how to store and reheat them:
- Refrigerator Storage: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before storing them to prevent them from getting soggy.
- Freezer Instructions: To freeze chimichangas, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.
- Reheating Tips: The best way to reheat chimichangas is in the oven. Preheat your oven to 350°F (175°C) and bake the chimichangas for 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat, but they might not get as crispy. Microwaving is not recommended, as it will make them soggy.
What are some frequently asked questions?
How can I make this gluten free?Can you substitute flour tortillas for gluten-free ones? What are the ingredients in taco seasoning? I’ve found that corn tortillas can work in a pinch, but they tend to be more fragile and can break easily. How do I get rid of a Gluten-free flour tortillas are the best option for a similar texture and flavor.Can I bake these instead of frying them?Is baking healthier than frying? Brush the chimichangas with a little oil or spray them with cooking spray, then bake for 15-20 minutes. How long does it take for a chicken to turn golden brown and crispy? What are some good alternatives to fried chimichangas?How do I prepare for fillings in time?Can filling be made up to 2 days in advance and stored in the refrigerator? What is the best way to save time on a weeknight? Just make sure to reheat the filling before assembling the chimichangas.What other fillings can I use?The possibilities are endless! Some other great filling options include shredded chicken, carnitas, shrimp, seasoned black beans, roasted vegetables, or even leftover chili. Get creative and use whatever you have on hand!How do I keep the chimichangas from falling apart while frying?Make sure to fold the tortillas tightly and secure the edges by pressing down gently. You can also use a toothpick to hold the seam together while frying, but be sure to remove it before serving. Frying at the right temperature (350°F or 175°C) is also crucial – if the oil is too cold, the tortillas will absorb too much oil and become soggy, which can cause them to fall apart.Final Thoughts
Okay, friend, I really hope you give this Chimichangas recipe a try! It’s seriously one of my all-time favorites, and I know it will become a staple in your house too. The combination of the crispy tortilla, the savory filling, and all your favorite toppings is just pure comfort food at its finest. And the best part? It’s so easy to make! If you enjoyed this recipe, be sure to check out my other Tex-Mex favorites, like my easy chicken enchiladas or my homemade guacamole. Happy cooking, and I can’t wait to hear how yours turn out! Let me know in the comments if you try it and what variations you come up with. Don’t forget to rate the recipe too! Enjoy!
Chimichangas Recipe
Ingredients
Main Ingredients
- 1 lb Ground beef 80/20 blend
- 1 packet Taco seasoning Low sodium
- 1 can Refried beans Pinto or black beans
- 1 cup Shredded cheddar cheese Monterey Jack also works
- 8 count Large flour tortillas Burrito size
- 2 tbsp Vegetable oil For frying
Instructions
Preparation Steps
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Stir in the taco seasoning according to package directions. Add a little water if needed.
- Warm the refried beans in a separate saucepan or in the microwave.
- Lay out a tortilla and spread a thin layer of refried beans. Top with seasoned ground beef and shredded cheese.
- Fold in the sides of the tortilla and roll up tightly, like a burrito.
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the chimichangas in the hot oil, seam-side down. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite toppings, such as sour cream, guacamole, and salsa.
