Description
These Homemade Chimichangas are crispy, golden fried tortillas stuffed with a savory filling of seasoned meat, cheese, and beans. Perfectly crunchy on the outside and packed with flavor on the inside, they are an easy-to-make dish that brings the taste of Mexican cuisine straight to your home. You can also customize the filling with your favorite proteins or make them vegetarian for a meat-free option.
Ingredients
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4 large flour tortillas (10-inch size)
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2 cups cooked and shredded chicken, beef, or pork (or beans for a vegetarian option)
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1 cup refried beans (optional, but adds richness)
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1 cup shredded cheddar cheese or Mexican blend cheese
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1/2 cup diced onion
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1 teaspoon garlic powder
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1 teaspoon chili powder
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1/2 teaspoon cumin
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1/4 teaspoon smoked paprika (optional for extra flavor)
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Salt and pepper to taste
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Vegetable oil (for frying)
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Salsa, sour cream, and guacamole for serving
Instructions
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Prepare the filling: In a large mixing bowl, combine the shredded chicken (or your choice of protein), refried beans (if using), shredded cheese, diced onion, garlic powder, chili powder, cumin, paprika, salt, and pepper. Mix well to combine all ingredients.
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Assemble the chimichangas: Lay a tortilla flat on a clean surface. Spoon about 1/4 to 1/3 cup of the filling mixture into the center of the tortilla.
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Fold the tortilla: Fold the sides of the tortilla over the filling, then roll the tortilla tightly from the bottom to the top to enclose the filling, making a neat package.
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Heat the oil: In a large frying pan or skillet, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when it reaches about 350°F (175°C).
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Fry the chimichangas: Carefully place each rolled chimichanga seam-side down into the hot oil. Fry until golden and crispy, about 2-3 minutes per side.
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Drain and serve: Once fried, remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with salsa, sour cream, and guacamole on the side.
Notes
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If you prefer a healthier version, you can bake the chimichangas instead of frying them. Simply place the assembled chimichangas on a baking sheet and brush them with a little bit of olive oil before baking at 400°F (200°C) for 15-20 minutes, or until crispy.
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You can customize the filling by adding bell peppers, corn, or jalapeños for extra flavor and texture.
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These can be made in advance and stored in the fridge, then reheated in the oven for a few minutes to restore their crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (frying)
- Category: Main Dish, Mexican Cuisine
- Method: Frying or Baking
- Cuisine: Mexican