Description
Homemade Chimichangas are crispy, golden-brown flour tortillas filled with savory seasoned meat, beans, cheese, and spices, then fried to perfection. These delicious Mexican-American treats are the perfect combination of crunchy and savory, with a filling that’s sure to satisfy. Whether you’re filling them with seasoned beef, chicken, or vegetarian options like black beans and cheese, homemade chimichangas are an easy, crowd-pleasing meal for any occasion. Serve with salsa, guacamole, or sour cream for the ultimate flavor-packed bite.
Ingredients
For the Filling
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1 lb (450g) ground beef, chicken, or pork (or 2 cups cooked beans for a vegetarian option)
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1 small onion, diced
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2 cloves garlic, minced
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1/2 cup (120g) diced tomatoes (fresh or canned)
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1/2 cup (120g) corn kernels (optional)
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1 cup (100g) shredded cheese (cheddar, Monterey Jack, or a mix)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (optional, for heat)
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Salt and pepper to taste
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1 tablespoon olive oil (for cooking)
For the Chimichanga Assembly
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6 large flour tortillas (8–10 inches)
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Vegetable oil (for frying)
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Optional toppings: Sour cream, guacamole, salsa, chopped cilantro, lime wedges
Instructions
Prepare the Filling
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Cook the Meat: Heat olive oil in a large skillet over medium-high heat. Add the ground meat (beef, chicken, or pork) and cook until browned, breaking it apart with a spoon.
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Add Vegetables and Spices: Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until softened. Then, stir in the diced tomatoes, corn (if using), cumin, chili powder, paprika, cayenne pepper, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld together.
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Add Cheese: Stir in the shredded cheese and cook for another 1-2 minutes until the cheese is melted and everything is well combined. Remove from heat and set aside.
Assemble the Chimichangas
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Prepare the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 20-30 seconds per side, just to warm them up and make them more pliable.
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Fill the Tortillas: Place a few tablespoons of the filling in the center of each tortilla, leaving about 1 inch of space on the sides.
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Fold and Roll: Fold in the sides of the tortilla and then roll it up tightly, securing the filling inside.
Fry the Chimichangas
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Heat the Oil: Pour enough vegetable oil into a large skillet or deep fryer to submerge the chimichangas halfway (about 2-3 inches). Heat the oil to 350°F (175°C).
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Fry the Chimichangas: Carefully add the rolled chimichangas to the hot oil, seam side down. Fry for 2-3 minutes per side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the skillet.
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Drain: Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Notes
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Vegetarian Option: Use black beans, pinto beans, or refried beans as the main filling for a vegetarian version of chimichangas.
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Make Ahead: You can assemble the chimichangas ahead of time and freeze them before frying. To freeze, wrap each chimichanga tightly in plastic wrap, then place in a freezer-safe bag or container. When ready to fry, simply heat the oil and fry from frozen, adding a few extra minutes to the frying time.
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Air Fryer Option: For a healthier version, you can cook the chimichangas in an air fryer. Lightly brush them with oil and air fry at 375°F (190°C) for about 12-15 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes (including frying)
- Category: Main Dish, Mexican-American, Comfort Food
- Method: Frying, Stovetop
- Cuisine: Mexican-American
Keywords: Homemade chimichangas, crispy chimichangas, easy chimichangas, ground beef chimichangas, chicken chimichangas, vegetarian chimichangas, Mexican fried tacos