Mini Chimichangas Recipe

Cook protein

If using ground beef: heat a skillet over medium-high heat, add 1 tsp oil if needed, add 1 cup ground beef and cook, breaking up, until browned and fully cooked (~6–8 minutes). Drain excess fat. If using shredded chicken: skip to seasoning step (use pre-cooked rotisserie or poached chicken shredded into bite-sized pieces).

Sauté aromatics & season

In the same skillet, reduce heat to medium and add the chopped onion and 1 tsp oil if pan is dry. Sauté until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Return cooked beef or add shredded chicken to skillet. Stir in ground cumin, chili powder, smoked paprika, salt, black pepper and diced green chilies or jalapeño. Cook 2–3 minutes to let spices bloom.

Finish filling

Remove from heat. Stir in chopped cilantro, lime juice and 1 cup shredded cheese until combined. Taste and adjust salt/pepper. Let cool slightly (5–10 minutes) so filling is warm but not piping hot when assembling.

Prep tortillas: warm tortillas for 10–15 seconds in microwave covered with a damp paper towel or in a dry skillet to make them pliable.

Make slurry: whisk 2 tbs flour with 2 tsp cold water to a paste (this will act as glue to seal chimichangas).

Fill & roll: place a warmed tortilla on a work surface. Spoon about 3 heaping tablespoons (roughly 1/3 cup) of the filling into the center of the tortilla, leaving about 1/2 inch margin at edges. Fold the two opposite sides in toward the center, then fold the bottom up over the filling and tightly roll away from you to form a small burrito. Lightly brush the seam with the flour slurry to seal. Repeat with remaining tortillas and filling to make 6 mini chimichangas.

Chill briefly: place sealed chimichangas seam-side down on a tray and chill in refrigerator 10 minutes to help them hold shape for frying.

Heat oil: pour about 1/2 to 1 cup oil into a deep skillet (enough to come about 1/2 inch up the sides) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles and browns in ~20–30 seconds.

Fry chimichangas: working in batches if necessary, carefully add chimichangas seam-side down. Fry, turning gently with tongs, until golden brown and crisp on all sides, about 2–3 minutes per side (total 6–8 minutes). Do not overcrowd the pan. Adjust heat to maintain oil temperature.

Drain: transfer fried chimichangas to a wire rack over a baking sheet or paper towels to drain. Let rest 2 minutes before serving so oil cools slightly.

Make roux: in a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk constantly for 1–1.5 minutes until mixture is bubbly and lightly golden (do not brown).

Add milk: slowly pour in 1 cup milk while whisking to avoid lumps. Bring to a gentle simmer, whisking until sauce thickens, about 2–3 minutes.

Finish sauce: reduce heat to low and whisk in softened cream cheese (if using) until smooth. Gradually add 1 cup shredded cheddar, stirring until melted and smooth. Stir in 1/4 tsp ground cumin, hot sauce or diced green chiles (optional), 1/4 tsp salt and 1/8 tsp black pepper. If sauce is too thick, thin with up to 2–4 tbs additional milk. Keep warm over very low heat, stirring occasionally, until serving.

Plate: arrange 6 mini chimichangas on a platter. Spoon cheese sauce into a small bowl for dipping.

Garnish: serve with sour cream, salsa, extra cilantro leaves and lime wedges on the side. Optionally cut chimichangas in half on the bias and sprinkle with additional cheese or chopped cilantro.

Safety note: chimichangas and cheese sauce will be hot. Allow to cool slightly before serving to children.