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Introducing the king of fusion cuisine: the Chimichanga! A mouth-watering bundle of joy packed with sizzling meats, fresh veggies, and zesty spices, this burrito on steroids takes a quick plunge in the fryer to emerge golden and crispy. Get ready to savor every bite, amigos!

Chimichanga

What is a Chimichanga? 

A chimichanga is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisines. It is a flour tortilla with a filling, which can be beef, chicken, or vegetables, to which beans and cheese are added and fried until they acquire that golden color and crunchy texture. A chimichanga is then typically topped with guacamole, sour cream & salsa. 

Why You’ll Love This Recipe

This fried or baked burrito can have any number of fillings and toppings. 

  • Versatile: Any type of filling can be used for this recipe like any shredded meats, veggies, rice, beans, and more!  An example of a chimichanga is Pollo Fundido, a shredded chicken chimichanga fried or baked, topped with a chile cream cheese sauce and cheese.
  • Budget-friendly: Leftovers are perfect for making chimichangas. I use leftover taco meat, rice, or beans for making my next lunch meal or dinner. Leftover eggs and potatoes are perfect for making a breakfast chimichanga.
  • Baked or Fried:  Chimichangas can be baked or fried. Frying a chimichanga takes very little cooking oil to brown your burritos. Baking saves time when making several chimichangas.
  • Tortilla Choices: Flour tortillas are traditionally used for this recipe, but any type of burrito-sized tortillas like low-carb, gluten-free, or whole wheat can be used.

In the mood for a marvelous Mexican dish?

Do you love going to Chipotle and picking out what YOU want in your burrito? This Chimichanga recipe is perfect for you.

Here are your choices (Ingredients)

  • Meat: Cooked ground beef, shredded meat of any type, leftover taco meat, rotisserie chicken, leftover steak cut into bite-size pieces, etc.
  • Vegetables: Sliced or diced cooked potatoes, bell peppers, onions, and diced tomatoes are great fillings.
  • Cheese: Cheddar, Quesadilla, Monterey Jack, or Longhorn cheese
  • Rice: Mexican red rice, cilantro lime rice, steamed white rice.
  • Beans: Cooked pinto beans, refried beans, black beans
  • Spices: Garlic powder, onion powder, salt, and pepper
  • Tortillas: Burrito-size tortillas, like flour tortillas, low-carb, gluten-free, or wheat. The recommended size is 10 inches for chimichangas.
  • Toppings: Guacamole, Sour cream, salsa, or cheese

How to Make a Chimichanga

  • Start with a warm tortilla
  • Add your choice of ingredients to the tortilla
  • Fold the tortilla on each side and roll the burrito, then fry or bake
rolling a burrito to fry

Toppings for Chimichanga

Delicious Fillings for Chimichangas 

  • Chicken Cream cheese filling: Add shredded chicken to sauteed onion/garlic, then add 4 oz cream cheese & 1/2 cup chicken broth, and 1 can (4 oz ) diced green chiles
  • Ground beef:  Add ground beef to sauteed onion/garlic mixture in a skillet until browned, then add 1 packet of taco seasoning, 1 can (4oz) diced green chiles, and 2 cans (8 oz. ) tomato sauce. Allow to simmer on low heat for 10 minutes.

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How to Make Chimichangas

Eunice Huerta
A Chimichanga is a Mexican-American blending of a large burrito prepared with a choice of meat, vegetables, and spices, fried to golden perfection
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 1 pound shredded seasoned beef chicken, or pork
  • 1/4 cup white onion diced
  • 2 garlic cloves minced
  • 1 cup chicken broth
  • 1 cup cooked rice Mexican rice, or cilantro rice
  • 1 cup cooked beans pinto beans, black beans, or refried beans
  • 1 cup shredded cheese cheddar cheese, quesadilla, or Monterey jack cheese
  • 8 large burrito-size tortillas flour, gluten-free, or low-carb
  • Oil for frying

Instructions
 

  • Heat 2 tablespoons oil in a skillet. Add the onion, and garlic, and cook until soft, about 3 minutes.
  • Add shredded meat to the skillet, add a 1/2 cup of chicken broth to your meat, and more broth if the meat is dry. Meat should be warm and moist, not soupy.
  • Grab a warm tortilla, place it on a flat surface and add about ¼ cup of shredded meat to one side of the tortilla. Add cheese and other desired fillings including rice or beans if you would like.
  • Fold the tortilla on each side and roll the burrito, then fry or bake
  • Fry: Heat a skillet over medium heat, add enough oil to cover the bottom of the pan. Place the chimichanga seam side down and cook for 2-3 minutes until golden brown. Then turn and cook all sides until golden and crisp.
  • Bake: Place chimichangas seam-side down on a greased baking sheet. Preheat the oven to 400 degrees F and brush or spray well with vegetable oil or olive oil. Bake 20-25 minutes until golden brown.
  • Serve immediately with toppings
Keyword chimichanga recipe, recipe for chimichanga, fried burritos
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