Mini – Chimichangas Recipe

Prepare filling

In a medium bowl, combine the softened cream cheese and shredded cheddar. Use a fork or electric mixer on low to blend until smooth and well combined.

Stir in the refried beans, chopped onion, minced cilantro, ground cumin, chili powder, salt, pepper, and lime juice. Mix until homogeneous and spreadable. Taste and adjust seasoning.

Transfer the filling to a shallow dish and let rest at room temperature for 10 minutes to make it easier to scoop and fill tortillas.

Set up an assembly station: tortillas stacked and warm (microwave for 20–30 seconds wrapped in a damp towel if cold), a small bowl with the flour-and-water paste (mix 2 tbs flour with 2 tsp water to make a thick paste), and a spoon or cookie scoop for filling.

Place one warm tortilla flat on a clean surface. Spoon about 2 to 3 tablespoons of the bean-and-cream-cheese filling slightly off-center toward the lower third of the tortilla (leaving ~1/2 inch border).

Fold the bottom edge up over the filling, then fold the two sides in toward the center, and roll tightly away from you to form a small chimichanga (mini burrito). Seal the edge with a little of the flour paste to prevent opening during frying. Repeat with remaining tortillas and filling. You should get about 12 mini chimichangas.

Pour the vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles and bubbles steadily when dropped in.

Working in batches of 3–4 (do not overcrowd), carefully place chimichangas seam-side down into the hot oil. Fry for 1.5–2 minutes per side, turning with tongs, until golden brown and crisp. Total fry time ~3–4 minutes per chimichanga depending on size and oil temperature.

Using tongs, transfer fried chimichangas to a paper towel–lined baking sheet to drain. If cooking in multiple batches, keep finished chimichangas warm in a 200°F (95°C) oven on a wire rack while you fry remaining ones.

Arrange mini chimichangas on a platter. Serve hot with sour cream, salsa, sliced green onions, chopped cilantro, and lime wedges on the side. Optionally squeeze lime over chimichangas before eating.

Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to re-crisp.