Chimichanga Recipe

Prepare meat (if not pre-cooked)

If your protein is not already cooked: for chicken poach breasts in simmering water 12–15 minutes until internal temperature reaches 165°F (74°C). For beef or pork, braise or slow-cook until tender, then shred. Let cool slightly and shred with forks.

In a medium sauté pan over medium heat, add 1 teaspoon vegetable oil (optional) and sauté the diced onion until translucent, about 3–4 minutes.

Add the shredded meat, refried beans, diced green chiles, cumin, chili powder, salt and pepper to the pan. Stir to combine and cook until warmed through, 3–5 minutes. If mixture seems dry, add 1–2 tablespoons water. Remove from heat and fold in 3/4 cup of the shredded cheese and the chopped cilantro; set filling aside to cool slightly.

Warm the flour tortillas briefly in a dry skillet or microwave (15–20 seconds) until pliable.

Place one warm tortilla on a work surface. Spoon about 3/4 cup of the filling into the center, forming a tight log approximately 3–4 inches long, leaving a 1–1.5 inch border around edges.

Fold the short sides of the tortilla over the filling, then fold one long side over and roll tightly to form a sealed burrito. Use a dab of sour cream on the edge or a light brush of water to help seal if needed. Repeat with remaining tortillas and filling.

Lightly brush or spray the exterior of each rolled burrito with the 2 tablespoons vegetable oil to promote even browning during frying.

Pour the deep-frying oil into a heavy pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature.

Working in batches to avoid crowding, carefully lower each rolled tortilla into the hot oil seam-side down. Fry until golden brown and crisp, about 2.5–4 minutes, turning as needed for even color.

Use tongs to transfer fried chimichangas to a wire rack or paper towel-lined tray to drain briefly. Let rest 1–2 minutes so the seam sets and filling settles.

In a small saucepan over low heat, combine the chopped processed cheese and milk. Stir constantly until the cheese melts and mixture is smooth, about 4–6 minutes. If too thick, add a tablespoon of milk at a time to reach desired consistency.

Stir in the drained diced tomatoes with chiles, cumin, hot sauce and salt. Keep warm on the lowest heat or transfer to a small insulated container until serving.

Place one chimichanga on each plate with about 1/2 cup of warmed Mexican rice alongside.

Drizzle or ladle 2–4 tablespoons of warm cheese dip over the top of each chimichanga (more if desired).

Garnish with a dollop of sour cream, sliced green onions, chopped cilantro and a lime wedge. Serve immediately while hot and crisp.