El Paso Chimichanga Recipe
Spicy chicken and jalapeño cream cheese wrapped in a flour tortilla and deep fried to crispy perfection. topped with melted cheese and more jalapeño cream cheese. Served with beans and rice
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Ingredients
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Chimichanga Filling
Chimichanga Assembly
Sides
Method
Prepare the Filling
- 1
Mix Chicken Filling
In a medium bowl, combine the shredded chicken, jalapeño cream cheese, chili powder, cumin, garlic powder, and salt. Mix well until all ingredients are evenly combined.
Assemble the Chimichangas
- 2
Fill the Tortillas
Lay out the flour tortillas on a clean surface. Place about 1/2 cup of the chicken filling in the center of each tortilla.
- 3
Roll the Chimichangas
Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a sealed chimichanga. Repeat for all tortillas.
Fry the Chimichangas
- 4
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chimichangas
Carefully place the chimichangas in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve
- 6
Plate the Dish
Place the fried chimichangas on a serving plate. Top with shredded cheese and additional jalapeño cream cheese. Serve with refried beans and rice on the side.