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
Scale
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
