Chimichanga Recipe
Flour tortilla stuffed with choice of chicken or beef, deep-fried to a golden brown covered in cheese sauce with lettuce, sour cream, guacamole, and pico de gallo. Served with rice and beans.
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Ingredients
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Filling (choose chicken or beef)
Assembly & Tortillas
Batter / Frying
Cheese Sauce
Sides & Toppings
Method
Filling (choose chicken or beef)
- 1
Prepare filling
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in shredded chicken (or beef), cumin, chili powder, smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add diced green chilies and 1 tablespoon lime juice. Cook, stirring, 3–5 minutes until heated through and spices are well distributed. Remove from heat and fold in chopped cilantro. Taste and adjust seasoning. Keep warm.
Assembly & Tortillas
- 2
Warm tortillas
Warm the large flour tortillas in a dry skillet over medium heat 15–20 seconds per side or wrapped in a towel in a low oven (175°C / 350°F) for 5–8 minutes so they are pliable.
- 3
Assemble chimichangas
Lay a warm tortilla flat. Spoon about 2–3 tablespoons refried beans down the center, spreading slightly. Top with 1/3 to 1/2 cup of the prepared filling, keeping filling in a compact line and leaving a 1 1/2-inch border. Fold the short ends in toward the center, then fold one long edge over the filling and roll tightly to form a sealed burrito. Repeat with remaining tortillas and filling. Place seam-side down on a tray while preparing batter and frying.
Batter / Frying
- 4
Make batter
In a medium bowl whisk 1 cup all-purpose flour, 1 beaten egg, 1 cup cold water, and 1/2 teaspoon salt until a smooth batter (thin pancake-batter consistency) forms. Chill briefly if it seems warm; a cool batter fries crisper.
- 5
Heat oil
Pour 4–6 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown slowly.
- 6
Coat and fry
Working in batches, dip each assembled chimichanga into the batter to coat fully, letting excess drip off. Carefully lower seam-side down into hot oil using tongs. Fry 2.5–3.5 minutes per side, turning once, until golden brown and crisp. Do not overcrowd the pan. Transfer to a rack or paper towels to drain. Keep warm in a low oven (175°C / 350°F) if needed while frying remaining chimichangas.
Cheese Sauce
- 7
Make roux
In a small saucepan melt 2 tablespoons butter over medium heat. Add 2 tablespoons flour and whisk constantly 1–2 minutes to cook the flour but not brown it.
- 8
Finish sauce
Gradually whisk in 1 cup milk and 1/4 cup heavy cream (if using). Bring to a simmer, whisking to remove lumps, until slightly thickened, about 3–4 minutes. Reduce heat to low and stir in 1 1/2 cups shredded cheddar cheese until melted and smooth. Season with 1/2 teaspoon salt and 1/8 teaspoon cayenne pepper. Keep warm over very low heat, stirring occasionally. If sauce gets too thick, thin with a splash of milk.
Sides & Toppings
- 9
Prepare sides
Reheat cooked Mexican rice and beans if necessary. Place 1/3 cup rice and 1/4–1/2 cup beans per serving on each plate.
- 10
Finish plating
Place one chimichanga on each plate over the rice and beans. Spoon 1/4–1/3 cup warm cheese sauce over the chimichanga. Top with about 1/4 cup shredded lettuce, 2 tablespoons sour cream, 2 tablespoons guacamole, and 2–3 tablespoons pico de gallo. Garnish with cilantro leaves and a lime wedge. Serve immediately while the chimichanga is crisp and the cheese sauce is warm.