Seafood Chimichanga Recipe

Combine diced tomatoes, white onion, minced jalapeño, chopped cilantro, lime juice, and 1/2 tsp salt in a bowl. Mix gently and let sit at room temperature for at least 15 minutes to meld flavors. Reserve about 1/2 cup for topping the finished chimichangas and use remaining as part of the filling.

Prepare seafood

Pat shrimp dry and cut into ~1/2-inch pieces. Flake crab meat gently, removing any cartilage or shells.

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add diced onion and green bell pepper and sauté until softened, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in ground cumin, chili powder, 1 tsp salt, and 1/2 tsp black pepper. Add shrimp and cook, stirring, until shrimp are opaque and just cooked through, about 2–3 minutes.

Add crab meat and gently fold to combine; cook 1–2 minutes just to warm the crab. Remove from heat, stir in lime juice and 2 tbs chopped cilantro. Allow mixture to cool 5 minutes so it won’t overly soften the tortillas.

Fold in 1 cup shredded cheese and approximately 1/4–1/3 cup of the prepared pico de gallo (not the reserved portion). The filling should be moist but not watery; adjust by draining excess liquid from pico if necessary.

Lay one flour tortilla flat on a clean surface. Spoon roughly 1 cup of the seafood filling onto the lower third of the tortilla, leaving a 1-inch border at edges. Shape into a log.

Fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly away from you to form a sealed burrito-style chimichanga. Repeat with remaining tortillas and filling (should make 4).

Heat about 3–4 inches of vegetable oil in a heavy pot or deep fryer to 175°C (350°F). If you don't have a thermometer, test with a small piece of tortilla: it should sizzle and brown in ~45 seconds.

Fry chimichangas, two at a time if necessary, seam-side down first, for 2–3 minutes per side until deeply golden and crisp. Turn gently with tongs to brown evenly. Total frying time ~5–7 minutes per chimichanga depending on size. Do not overcrowd the pot.

Remove to a wire rack or paper towel-lined tray to drain briefly (1–2 minutes). Keep warm in a low oven (90–100°C / 200°F) if making multiple batches.

While chimichangas fry, make the cheese sauce: melt 2 tbs butter in a small saucepan over medium heat. Whisk in 2 tbs flour and cook 1 minute to make a blond roux.

Gradually whisk in 1 cup whole milk, bringing to a gentle simmer and stirring until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Remove from heat and stir in 1.5 cups shredded cheddar until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cumin and 1 tsp hot sauce if using. Keep warm on very low heat, stirring occasionally.

Place a fried chimichanga on each plate. Spoon warm cheese sauce generously over the top (about 1/4–1/3 cup per chimichanga).

Arrange shredded lettuce along side or under the chimichanga. Add a dollop of sour cream (~2 tbs), a scoop of guacamole (~3 tbs), and 2–3 tbs of reserved pico de gallo on top or beside the chimichanga.

Garnish with remaining cilantro and a lime wedge. Serve immediately while hot and crispy.