Chimichanga Recipe
Your choice of chicken or ground beef in a chimichanga. Served with beans, rice and a salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chimichanga Filling
Side Dishes
Method
Prepare the Filling
- 1
Cook the Meat
In a large skillet over medium heat, add the ground beef or shredded chicken. Cook until browned and cooked through, about 5-7 minutes for beef or until chicken is no longer pink.
- 2
- 3
Season the Mixture
Stir in the cumin powder, chili powder, salt, and black pepper. Mix well and cook for an additional 2 minutes.
- 4
Add Cheese
Remove the skillet from heat and stir in the shredded cheese until melted. Allow the filling to cool slightly.
Assemble and Cook the Chimichangas
- 5
Prepare the Tortillas
Lay out the tortillas on a flat surface. Divide the filling evenly among the tortillas, placing it in the center of each.
- 6
Fold the Tortillas
Fold the sides of each tortilla over the filling and then roll it up tightly from the bottom to the top, securing the filling inside.
- 7
Fry the Chimichangas
In a deep skillet, heat oil over medium-high heat. Carefully place the chimichangas seam-side down in the hot oil and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the Side Dishes
- 8
Heat the Beans and Rice
In a small saucepan, heat the refried beans and cooked rice over low heat until warmed through, about 5 minutes.
- 9
Prepare the Salad
In a bowl, combine shredded lettuce and diced tomato. Toss gently.
Serve
- 10
Plate the Dish
On each plate, arrange one chimichanga alongside a scoop of refried beans, rice, and a portion of the salad. Add sour cream and salsa on the side if desired.