Homemade Chimichangas Recipe

Chimichangas are a classic Mexican-American dish that bring together crispy, golden tortillas filled with savory ingredients like seasoned meat, beans, cheese, and spices. Whether you’re using beef, chicken, or even beans for a vegetarian version, these deep-fried burritos are crispy on the outside and full of flavor on the inside. Perfect for a weeknight dinner, family gatherings, or a fun Tex-Mex meal, homemade chimichangas are an easy way to enjoy a restaurant-style dish at home. With simple ingredients and straightforward steps, you can make these delicious, crispy rolls in no time!

Why You’ll Love This Recipe

1. Crispy & Flavorful: The golden, crispy exterior contrasts perfectly with the flavorful filling, making each bite a perfect blend of textures.
2. Customizable: You can easily adjust the fillings to suit your tastes, from choosing different proteins like chicken, beef, or even shrimp, to adding your favorite veggies.
3. Quick & Easy: Despite how satisfying they are, these chimichangas are easy to prepare and don’t take much time to make, especially if you’re using pre-cooked meat.
4. Make Ahead Option: You can prepare the chimichangas in advance and freeze them for a quick meal later. Just fry them up when you’re ready to enjoy!
5. Great for Meal Prep: These chimichangas are perfect for meal prepping, as they store well in the fridge and can be reheated easily for a quick lunch or dinner.

Ingredients

For the Filling

• 2 cups cooked chicken (shredded) or ground beef
• 1/2 cup refried beans (optional for extra flavor)
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 tablespoon taco seasoning or chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 cup salsa or diced tomatoes
• Salt and pepper to taste

For the Chimichangas

• 8 large flour tortillas
• Vegetable oil for frying (or use a deep fryer)
• Lime wedges, for garnish (optional)
• Sour cream or guacamole, for serving (optional)

Variations

• Vegetarian Chimichangas: Use black beans, refried beans, and grilled veggies like zucchini, mushrooms, and bell peppers as your filling. Add some avocado for richness!
• Beef Chimichangas: Swap the chicken for seasoned ground beef, or use a combination of ground beef and chorizo for extra flavor.
• Spicy Chimichangas: Add jalapeños or a dash of hot sauce to the filling for some heat, or drizzle spicy salsa on top before serving.
• Cheese Lovers: Add more cheese to the filling or sprinkle some extra cheese on top of the chimichangas right before frying for an extra cheesy bite.

How to Make the Recipe

Step 1: Prepare the Filling

In a large skillet, heat a little oil over medium heat. Add the diced onions and bell peppers, and sauté for about 3-4 minutes until they become soft. Stir in the shredded chicken (or ground beef), taco seasoning, garlic powder, cumin, and salt and pepper. If you’re using salsa, add it to the pan and let everything simmer for 3-4 minutes until well combined. If using refried beans, spread a layer of beans in the center of the tortillas.

Step 2: Assemble the Chimichangas

Lay each tortilla flat on a clean surface. Add about 1/4 to 1/3 cup of the filling mixture in the center of each tortilla. Sprinkle a generous amount of shredded cheese on top. Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom, ensuring the filling is secure.

Step 3: Heat the Oil

Heat vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to cover at least half of the chimichanga, or you can use a deep fryer. The oil should be hot enough that a small piece of tortilla sizzles when dropped in (around 350°F or 175°C).

Step 4: Fry the Chimichangas

Carefully place each chimichanga seam-side down into the hot oil. Fry for about 2-3 minutes per side, or until golden and crispy. Use tongs to carefully flip the chimichangas to ensure they cook evenly on all sides. Once crispy, transfer them to a plate lined with paper towels to drain excess oil.

Step 5: Serve and Enjoy

Once the chimichangas are golden brown and crispy, serve them with your favorite toppings, such as sour cream, guacamole, fresh salsa, or a squeeze of lime juice.

Tips for Making the Recipe

• Don’t Overstuff: Be careful not to overstuff the chimichangas, as this can cause the filling to spill out while frying.
• Use a Toothpick: If you’re worried about the chimichangas unrolling during frying, secure them with toothpicks before placing them in the oil.
• Crispier Chimichangas: For extra crispiness, you can brush the chimichangas with a little oil before frying them in the pan, or spray them with cooking spray and bake them at 400°F (200°C) for about 20 minutes, flipping halfway through.
• Freezing: To make these ahead of time, assemble the chimichangas and freeze them (without frying) for up to 3 months. When ready to cook, fry them from frozen, but expect to add a few extra minutes of cooking time.

How to Serve

• With Salsa and Guacamole: Serve chimichangas with fresh salsa, guacamole, and sour cream for a complete Tex-Mex meal.
• With Mexican Rice and Beans: For a more substantial meal, serve these chimichangas alongside Mexican rice and refried beans or black beans.
• As an Appetizer: Cut chimichangas into smaller pieces and serve them as appetizers with a dipping sauce, perfect for parties or gatherings.
• With Lime Wedges: A squeeze of fresh lime juice can add a bright, tangy contrast to the rich and savory chimichangas.

Make Ahead and Storage

Storing Leftovers

Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. They’re just as delicious the next day, though the crispiness may soften.

Freezing

To freeze chimichangas, assemble them but do not fry them. Once rolled, place the chimichangas on a baking sheet and freeze until solid. Afterward, transfer them to a freezer-safe bag or container for up to 3 months. When ready to enjoy, fry them straight from the freezer, adding a few extra minutes of cooking time.

Reheating

To reheat leftover chimichangas, bake them in a preheated oven at 375°F (190°C) for 10-12 minutes until heated through and crispy again. You can also reheat them in a skillet over medium heat for a few minutes on each side.

FAQs

1. Can I bake chimichangas instead of frying them?

Yes, you can bake chimichangas for a lighter option. Brush the rolled chimichangas with oil or spray them with cooking spray, then bake at 400°F (200°C) for about 20 minutes or until golden and crispy.

2. Can I use a different type of meat for the filling?

Definitely! Ground beef, shredded pork, chicken, or even shrimp all work wonderfully as fillings for chimichangas. You can also use beans and cheese for a vegetarian version.

3. Can I make chimichangas ahead of time?

Yes! You can assemble the chimichangas ahead of time and refrigerate or freeze them. Just fry them right before serving for a fresh, crispy result.

4. Can I use smaller tortillas?

Yes, you can use smaller tortillas if you’d like to make mini chimichangas. Just adjust the amount of filling accordingly.

5. How do I prevent the chimichangas from bursting while frying?

Ensure the tortillas are rolled tightly and not overstuffed. You can also secure the edges with toothpicks to help them stay in place while frying.

6. Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best for chimichangas due to their flexibility when frying. However, corn tortillas can be used, though they may be more delicate and prone to breaking.

7. Can I make chimichangas without frying?

Yes, you can cook chimichangas in a skillet using minimal oil or bake them in the oven. The results won’t be as crispy, but they’ll still be delicious!

8. Can I freeze chimichangas after frying?

While it’s best to freeze chimichangas before frying, you can freeze them after frying as well. Just make sure they are completely cooled before placing them in the freezer.

9. How can I make chimichangas spicier?

To add heat, include jalapeños or chili peppers in the filling, or drizzle with hot sauce before serving.

10. Can I use pre-cooked chicken or beef for the filling?

Yes, using pre-cooked chicken or beef makes the preparation quicker and easier. Just make sure to season it well when mixing it with other ingredients.

Conclusion

Homemade chimichangas are the perfect combination of crispy, flavorful, and satisfying. Whether you’re serving them for a weeknight dinner, at a party, or as a fun family meal, these chimichangas will surely become a go-to recipe in your rotation. With endless options for customization and an easy-to-follow process, you’ll love making these crispy delights at home. Get ready to enjoy a tasty, satisfying meal that’s sure to impress everyone around the table!

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