Chimichanga Platter Recipe
A deep fried, rolled flour tortilla, stuffed with beef or chicken, served with Spanish rice and beans. Topped with cheese sauce
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 Ingredients
Method
Chimichanga Preparation
- 1
Prepare the Filling
In a pan, cook the ground beef or shredded chicken over medium heat. Add taco seasoning and salt to taste. Once cooked, set aside.
- 2
Assemble the Chimichangas
Lay a tortilla flat, spread a layer of refried beans, add a scoop of the meat mixture, and sprinkle shredded cheese on top. Roll up the tortilla tightly, folding in the sides to seal.
- 3
Fry the Chimichangas
In a large pot or deep fryer, heat the cooking oil to 350°F (175°C). Carefully add the rolled chimichangas, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Prepare the Platter
On a serving plate, add a portion of Spanish rice and a side of refried beans. Place the fried chimichangas on top. Drizzle with cheese sauce and top with sour cream and guacamole, if desired.
