Homemade Chicken or Meat Chimichangas Recipe
If you’re craving a crispy, flavorful meal that feels like a warm hug from the Southwest, this Homemade Chicken or Meat Chimichangas Recipe is exactly what you need. Imagine tender shredded chicken or your favorite meat wrapped in a soft flour tortilla, stuffed with cheese, beans, and spices, then perfectly fried to golden perfection. Every crispy bite bursts with smoky, cheesy goodness, bringing an inviting mix of textures and tastes that will have you making these again and again. It’s so satisfying and surprisingly simple to whip up, making it an all-time favorite for gatherings or a cozy night in.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating those irresistible chimichangas. These simple components each play an important role—whether it’s the hearty shredded meat, the melty cheese, or the perfect blend of spices that makes the filling sing.
- 4 large flour tortillas (10-inch size): These are the perfect size to hold all the filling and fold neatly.
- 2 cups cooked and shredded chicken, beef, or pork: Your main protein, tender and ready to soak up the spices.
- 1 cup refried beans (optional): Adds a lovely creaminess and depth to the filling.
- 1 cup shredded cheddar cheese or Mexican blend cheese: For that irresistible gooey, melty texture inside.
- 1/2 cup diced onion: Gives a fresh bite and slight sweetness when cooked.
- 1 teaspoon garlic powder: Infuses a warm, savory aroma throughout the filling.
- 1 teaspoon chili powder: Brings just the right hint of smoky heat.
- 1/2 teaspoon cumin: Adds earthiness and complexity to the flavor.
- 1/4 teaspoon smoked paprika (optional): Elevates the filling with a subtle smoky nuance.
- Salt and pepper to taste: Balances all the flavors to perfection.
- Vegetable oil (for frying): Provides that crispy, golden exterior everyone loves.
- Salsa, sour cream, and guacamole: Essential finishing touches that brighten and cool each bite.
How to Make Homemade Chicken or Meat Chimichangas Recipe
Step 1: Prepare the Filling
Start by combining the shredded chicken, or your meat of choice, with refried beans if you’re using them, cheese, diced onion, and all those wonderful spices—garlic powder, chili powder, cumin, smoky paprika, salt, and pepper. Mix everything thoroughly to make sure the flavors are evenly distributed and every forkful will be packed with savory goodness.
Step 2: Assemble the Chimichangas
Lay out one of your large tortillas flat on a clean surface. Scoop about a quarter to a third of a cup of your filling right into the center—don’t overload or it might be tricky to fold! This is where your balance of filling to tortilla creates the perfect bite.
Step 3: Fold the Tortilla
Gently fold the sides of the tortilla over the filling, then roll it up tightly from the bottom, making sure the filling is completely enclosed. A tight roll means less chance of filling leaking during frying and a nice compact chimichanga that cooks evenly.
Step 4: Heat the Oil
In a large skillet, pour enough vegetable oil to fill about an inch deep and heat it over medium-high. You want the oil hot enough, around 350°F (175°C), so the chimichangas fry quickly and crisp up without soaking up too much oil. A good test is to drop a small piece of tortilla into the oil—if it sizzles immediately, you’re good to go.
Step 5: Fry the Chimichangas
Carefully place each chimichanga seam-side down into the hot oil. Fry them until they turn a gorgeous golden brown and crisp on one side, then flip to do the same on the other. This usually takes about 2 to 3 minutes per side, resulting in a crunchy exterior and piping-hot filling.
Step 6: Drain and Serve
Once golden and crispy, remove the chimichangas and place them on a paper towel-lined plate to soak up any excess oil. Serve them immediately so you can enjoy that perfect contrast of crispy shell and melty filling with refreshing sides like salsa, sour cream, and guacamole.
How to Serve Homemade Chicken or Meat Chimichangas Recipe
Garnishes
Top your chimichangas with a fresh dollop of sour cream, zesty salsa, and creamy guacamole for an explosion of complementary flavors and textures. A sprinkle of chopped cilantro or a squeeze of lime juice can add that lovely fresh brightness that lifts every bite.
Side Dishes
Pair your dish with Mexican rice or a simple black bean salad to round out the meal. A crisp green salad or roasted veggies also offers a refreshing balance, keeping the meal hearty yet well-rounded and colorful on the plate.
Creative Ways to Present
For a fun twist, slice the chimichangas diagonally so you get a peek at the filling inside, perfect for sharing or a party platter. You can also serve them topped with melted cheese or drizzle a tangy chipotle sauce across the top for an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chimichangas, wrap them tightly in foil or plastic wrap and store in the refrigerator for up to 3 days. This helps maintain their moisture and flavor without letting them get soggy.
Freezing
To freeze, place the assembled but unfried chimichangas on a baking sheet so they aren’t touching and freeze until solid. Then transfer them to a freezer-safe bag or container and freeze for up to 2 months. This way, you can enjoy your homemade dish anytime with minimal preparation.
Reheating
For reheating, air-fry or bake the chimichangas at 375°F (190°C) for about 10-12 minutes until heated through and crispy again. Avoid microwaving if you want to keep that perfect crunch on the outside.
FAQs
Can I make chimichangas without frying?
Absolutely! You can bake them in the oven at 400°F (205°C) for about 20 minutes, turning halfway through. While you won’t get the exact same crunch, they will still be delicious and a bit lighter.
What other proteins work well in this recipe?
Besides chicken and beef, pulled pork, ground turkey, or even seasoned beans for a vegetarian option all make fantastic fillings. The key is in the seasoning to keep the filling flavorful.
Can I prepare chimichangas in advance?
Yes, you can assemble and store them in the fridge for a few hours before frying or freezing them for longer storage, which makes mealtime super convenient.
What’s the best cheese to use?
For classic flavor, cheddar or a Mexican blend that includes Monterey Jack and Asadero cheeses works great because they melt beautifully and complement the spices in the filling.
How do I prevent chimichangas from falling apart while frying?
Make sure to tuck the sides tightly and roll the tortilla firmly. Fry them seam-side down first to “seal” the roll with the hot oil, which helps keep everything in place during cooking.
Final Thoughts
There’s nothing quite like sharing a plate of crispy, cheesy chimichangas with friends or family. This Homemade Chicken or Meat Chimichangas Recipe is wonderfully satisfying, easy enough to make any night, and endlessly adaptable. Give it a try and watch how it quickly becomes one of your go-to meals filled with bold flavors and comforting vibes.
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Homemade Chicken or Meat Chimichangas Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Delicious and crispy homemade chimichangas made with your choice of shredded chicken, beef, pork, or beans for a vegetarian option, filled with cheese, refried beans, and flavorful spices, then deep-fried to golden perfection. Perfectly served with salsa, sour cream, and guacamole for a satisfying Mexican-inspired meal.
Ingredients
Filling
- 2 cups cooked and shredded chicken, beef, or pork (or beans for a vegetarian option)
- 1 cup refried beans (optional, but adds richness)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika (optional for extra flavor)
- Salt and pepper to taste
Assembly and Cooking
- 4 large flour tortillas (10-inch size)
- Vegetable oil (for frying)
- Salsa, sour cream, and guacamole for serving
Instructions
- 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, smoked paprika, salt, and pepper. Mix well to combine all ingredients thoroughly.
- 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.
- 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 completely, forming a neat package.
- Heat the oil: In a large frying pan or skillet, pour about 1 inch of vegetable oil and heat over medium-high heat until it reaches approximately 350°F (175°C), which is ideal for frying.
- Fry the chimichangas: Carefully place each rolled chimichanga seam-side down into the hot oil. Fry each side for about 2-3 minutes until the chimichangas turn golden brown and crispy.
- Drain and serve: Remove the fried chimichangas from the oil using tongs and place them on a paper towel-lined plate to drain excess oil. Serve immediately with salsa, sour cream, and guacamole on the side for a flavorful finish.
Notes
- You can substitute the protein with beans for a vegetarian version.
- Ensure the oil temperature is maintained at 350°F to avoid greasy chimichangas.
- Use a slotted spoon or tongs for safe frying and handling.
- Customize toppings according to preference, such as adding hot sauce or shredded lettuce.
- For a lighter option, try baking instead of frying, although frying provides the classic texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
