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Chimichanga Recipe

Name: Cilantros Mexican Cuisine Mandevilles Chimichanga Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups shredded beef (cooked); 2 cups shredded chicken (cooked); 2 cups grilled chicken (sliced); 2 cups steak (sliced); 2 cups shrimp (peeled, cooked, tails removed); 1 cup cooked onions (finely chopped); 0.5 cup bell pepper (finely chopped); 2 tsp garlic (minced); 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 0.25 cup fresh cilantro (chopped); 1 tbs lime juice; 1 cup shredded cheddar or Mexican blend; 2 oz cream cheese (softened, optional for creamier filling); 4 each large flour tortillas (10–12 inch); 2 cups vegetable oil (for frying); 1 tbs cooking oil spray (optional, if baking); 1 cup salsa; 0.5 cup sour cream; 0.5 cup guacamole or sliced avocado; 1 cup shredded lettuce; 2 tbs extra cilantro; 4 each lime wedges

Inspired by Cilantros Mexican Cuisine Mandeville

Time45m

Serves4

Beef, Shredded Chicken, Grilled Chicken, Steak, or Shrimp

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Ingredients

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Filling (choose one protein)

2 cups shredded beef (cooked)

2 cups shredded chicken (cooked)

2 cups grilled chicken (sliced)

2 cups steak (sliced)

2 cups shrimp (peeled, cooked, tails removed)

Seasoning & mix-ins

1 cup cooked onions (finely chopped)

1/2 cup bell pepper (finely chopped)

2 tsp Garlic (minced)

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cup fresh cilantro (chopped)

1 tbs ReaLime juice

Cheese & binder

1 cup shredded cheddar or Mexican blend

2 oz cream cheese (softened, optional for creamier filling)

Assembly

4 each large flour tortillas (10–12 inch)

2 cups vegetable oil (for frying)

1 tbs cooking oil spray (optional, if baking)

Toppings & serving

1 cup salsa

1/2 cup Sour cream

1/2 cup guacamole or sliced avocado

1 cup shredded lettuce

2 tbs extra cilantro

4 each Lime wedges

Method

Filling (choose one protein)

Prepare protein

If using shredded beef or chicken: ensure meat is cooked, shredded, and warm. If using grilled chicken or steak: slice into 1/4-inch strips and warm briefly in a skillet. If using shrimp: cook (if raw) until pink, then chop large shrimp into bite-size pieces. Measure 2 cups of your chosen protein.

Season protein

In a medium skillet over medium heat add 1 tablespoon neutral oil (omit if meat is already moist). Add the prepared protein, half of the cooked onions, half of the bell pepper, and the minced garlic. Stir 2 minutes to combine and warm through.

Spice and finish filling

Add ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to evenly coat (about 1–2 minutes). Add lime juice, chopped cilantro, shredded cheese, and softened cream cheese (if using). Mix until cheese is melted and filling is cohesive but not runny. Taste and adjust salt/pepper. Remove from heat and let cool slightly for 5 minutes.

Assembly

Warm tortillas

Warm tortillas on a dry skillet or in the microwave for 10–15 seconds each to make them pliable.

Fill and fold

Place a warm tortilla on a clean surface. Spoon about 3/4 to 1 cup of the prepared filling slightly off-center toward you. Fold the near edge over the filling, fold both sides in toward the center, then roll away from you tightly to form a sealed burrito-like package. Tuck the ends under. Repeat with remaining tortillas and filling (should make about 4 chimichangas).

Seal (optional)

If you want extra seal, brush the seam with a little beaten egg or water.

Cooking (choose frying or baking)

Deep-fry method (crispiest)

Heat 1–2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Carefully add chimichangas seam-side down, 1–2 at a time, and fry until golden brown on all sides, about 2–3 minutes per side. Use tongs to roll and keep sealed. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if doing multiple batches.

Pan-fry method

Heat 2–3 tablespoons oil in a large nonstick skillet over medium-high heat. Add chimichangas seam-side down and cook until golden brown, 2–3 minutes, then carefully turn and brown the other sides, pressing slightly so they sear evenly. Drain on paper towels.

Baked method (lighter)

Preheat oven to 425°F (220°C). Place chimichangas seam-side down on a parchment-lined baking sheet. Lightly spray or brush with oil. Bake 15–20 minutes, flipping once halfway through, until golden and crisp.

Toppings & serving

Place a chimichanga on a plate. Top with salsa, a dollop of sour cream, guacamole or avocado slices, shredded lettuce, and a sprinkle of fresh cilantro. Serve with lime wedges on the side. Chimichangas are best served hot and crispy.

Leftovers: store cooled chimichangas (ungarnished) in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.