Chimichangas are a delicious Tex-Mex creation that offer a delightful combination of crispy, golden-brown tortillas filled with a savory mixture of seasoned meat, beans, and cheese. These deep-fried burritos are a popular choice for those craving a hearty and indulgent meal with a satisfying crunch. Whether you prefer beef, chicken, or vegetarian fillings, chimichangas can be customized to suit your taste. Topped with fresh salsa, guacamole, or sour cream, and served alongside rice and beans, they make for a perfect dinner or party dish that everyone will love. Easy to prepare and packed with flavor, chimichangas are sure to become a favorite in your household.
Ingredients
For the Filling:
- 1 pound ground beef or shredded chicken
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 cup salsa
- 1 cup canned refried beans
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
For the Chimichangas:
- 6 large flour tortillas
- Vegetable oil, for frying
- Toothpicks
Optional Toppings:
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
Instructions
- Prepare the filling:
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.
- Add the ground beef or shredded chicken to the skillet. Cook until the meat is browned and cooked through, about 7-8 minutes. If using chicken, shred it with two forks as it cooks.
- Stir in the taco seasoning, salsa, and refried beans. Cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste. Remove from heat and let the mixture cool slightly.
- Assemble the chimichangas:
- Place a flour tortilla on a flat surface. Spoon about 1/2 cup of the filling onto the center of the tortilla. Sprinkle with a generous amount of shredded cheddar cheese.
- Fold the sides of the tortilla over the filling, then fold the bottom and top edges to create a secure package. Use a toothpick to keep the chimichanga closed if necessary. Repeat with the remaining tortillas and filling.
- Fry the chimichangas:
- In a large, deep skillet, heat about 1 inch of vegetable oil over medium-high heat until hot. Carefully place the chimichangas in the oil, seam-side down, and fry for 2-3 minutes per side, or until golden brown and crispy. Fry in batches if needed to avoid overcrowding the pan.
- Remove the chimichangas from the oil and drain on paper towels.
- Serve:
- Remove toothpicks from the chimichangas, if used. Serve hot, topped with your choice of sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and chopped cilantro.
Enjoy your Chimichangas as a crispy, flavorful meal that brings the best of Tex-Mex cuisine to your table, perfect for any occasion!
