Chimichanga Recipe

Prepare aromatics

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and diced green pepper and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Combine filling ingredients

Add the shredded chicken, drained diced tomatoes with chiles, and cooked beans to the skillet. Stir to combine.

Season and reduce

Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until most liquid from the tomatoes has evaporated and mixture is slightly thickened, about 5–7 minutes. Taste and adjust seasoning.

Finish filling

Stir in the chopped cilantro and 1 cup of shredded cheese. Remove the skillet from heat and let the filling cool for 5–10 minutes so it’s easier to fold into tortillas.

Make a flour slurry for sealing: whisk together the 2 tablespoons flour and 2 teaspoons water to form a smooth paste. Place a large tortilla flat on a clean work surface.

Spoon about 3/4 to 1 cup of the cooled filling onto the center of each tortilla, slightly off-center toward you, leaving a 1–2 inch border around the edges. Do not overfill.

Fold the sides of the tortilla in toward the center, then fold the bottom edge up over the filling and roll tightly away from you, tucking the filling inside to form a sealed burrito-like pocket. Use a little of the flour slurry to seal the final edge and press gently to close. Repeat with remaining tortillas and filling.

Deep-frying (traditional)

Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully place 1–2 chimichangas seam-side down into the hot oil, do not overcrowd. Fry for about 2–3 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined rack to drain. Keep warm while frying the rest.

Baking (lower-fat option)

Preheat oven to 425°F (220°C). Place assembled chimichangas seam-side down on a parchment-lined baking sheet. Lightly brush each with the optional 2 tablespoons oil. Bake for 18–22 minutes, turning once halfway, until golden and crisp. Remove from oven and let rest 2 minutes.

If baking, for extra crispness, switch oven to broil for 1–2 minutes at the end—watch carefully to avoid burning.

Place chimichangas on plates. Top each with a spoonful of salsa or pico de gallo, a dollop of sour cream, and a scoop of guacamole or a few avocado slices. Garnish with shredded lettuce and serve lime wedges on the side to squeeze over the chimichanga.

Serve immediately while hot and crispy. Leftovers can be refrigerated up to 3 days and reheated in a 400°F oven for 10–12 minutes to re-crisp.