Chimichanga Recipe

Heat a large skillet over medium-high heat. Add the ground beef and break up with a wooden spoon. Cook until mostly browned, about 5–6 minutes.

Push beef to the side, add chopped onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Stir in chili powder, cumin, smoked paprika, oregano, tomato paste, salt, and pepper. Cook 1 minute to bloom the spices.

Pour in 1/4 cup beef broth (or water), stir and reduce heat to medium-low. Simmer for 3–4 minutes until mixture is cohesive and slightly saucy. Stir in chopped cilantro if using. Remove from heat and let cool slightly.

In a small heavy-bottomed saucepan over low heat, combine chopped white American cheese and 1/2 cup milk. Stir constantly until the cheese melts and smooths, 4–6 minutes. If too thick, add a tablespoon of milk at a time to reach a pourable consistency.

Stir in minced jalapeño (if using) and 1/2 tablespoon lime juice. Keep warm on lowest heat, or transfer to a small insulated container for serving.

Combine diced tomatoes, red onion, jalapeño, cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt in a small bowl. Taste and adjust salt or lime as needed. Chill until ready to serve.

Cut avocados in half, remove pits, and scoop flesh into a bowl. Add 1 tablespoon lime juice and 1/2 teaspoon salt. Mash to desired texture.

Fold in finely chopped red onion, cilantro, and minced jalapeño to taste. Cover with plastic directly on surface to prevent browning until ready to serve.

Pat the tortillas dry. If they are stiff, warm them briefly in a dry skillet or microwave (15–20 seconds) to make them pliable. Lightly dust with 1–2 tablespoons flour if they are very wet.

Lay a tortilla flat. Place about 1/3 cup of the cooked beef mixture in the center, top with roughly 1/4 cup shredded cheese. Fold short sides in, then roll tightly into a burrito shape, sealing edge with a bit of beaten egg to help close.

Repeat with remaining tortillas and filling to make 4 chimichangas.

Pour vegetable oil into a deep skillet or sauté pan to a depth of about 1 inch and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of tortilla — it should sizzle immediately and brown in ~30 seconds.

Working in batches, gently lower chimichangas seam-side down into the hot oil. Fry 2–3 minutes per side, turning carefully, until golden brown and crisp on all sides. Use tongs to turn and finish. Total fry time ~6–8 minutes.

Transfer fried chimichangas to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Place each chimichanga on a plate. Spoon warm queso over the top, then add a generous spoonful of pico de gallo and a dollop of guacamole.

Add a tablespoon of sour cream, garnish with extra cilantro and serve with lime wedges on the side.

Serve immediately while chimichangas are crisp. Leftovers can be reheated in a 375°F (190°C) oven to restore crispness for 10–12 minutes.