Chimichanga Recipe
Recipe information
Make Chimichanga in just 55m. Deep fried burrito covered with queso dip
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Ingredients
Chimichanga
Queso Dip
To Serve / Garnish
Chimichanga
1. Prepare filling
Heat 1 tbsp vegetable oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in shredded chicken (or seasoned ground beef), refried beans, ground cumin, chili powder, salt, and black pepper. Cook 3–4 minutes until mixture is heated through and combined. Remove from heat and fold in 1 1/2 cups shredded cheddar cheese and 2 tbsp chopped cilantro; set filling aside to cool slightly (5 minutes).
2. Assemble chimichangas
Warm tortillas briefly (20 seconds in microwave covered with a damp towel) so they are pliable. Place about 3/4 cup of the filling near the lower third of each tortilla. Fold the bottom edge up over the filling, fold both sides in, then roll tightly to form a burrito. Tuck ends under to keep sealed. Repeat with remaining tortillas and filling.
3. Fry chimichangas
Pour about 2 inches of vegetable oil into a large, heavy skillet or Dutch oven and heat over medium-high to 350°F (175°C). Test oil by dropping a small piece of tortilla — it should sizzle and brown slowly. Working in batches (do not crowd), carefully place chimichangas seam-side down into hot oil. Fry 2–3 minutes per side, turning with tongs, until golden brown and crisp all over (total 5–7 minutes). Transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) if needed.
Queso Dip
4. Make a roux
In a medium saucepan melt 2 tbsp butter over medium heat. Add 2 tbsp flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly fragrant (do not brown).
5. Finish queso
Slowly whisk in 1 1/2 cups whole milk, smoothing out any lumps. Cook, whisking frequently, until sauce thickens and coats the back of a spoon, about 4–6 minutes. Reduce heat to low and add shredded white American or Monterey Jack cheese in small handfuls, stirring until smooth between additions. Stir in diced green chiles (if using), 1/4 tsp ground cumin, 1 tsp hot sauce (optional), and 1/2 tsp salt. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally.
6. Serve
Place chimichangas on plates and spoon generous amounts of warm queso dip over each. Garnish with sour cream, salsa, chopped cilantro, and lime wedges. Serve immediately.
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