Name: La Mezcalita (Mexican Restaurant)s La Chimichanga Dinner Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 2 cups shredded cheddar and Monterey Jack cheese (or Mexican blend); 3 cups cooked meat or vegetable filling (see options below); 2 tbs vegetable oil for shallow brushing; 1 tsp salt; 0.5 tsp black pepper; 1 cup boneless skinless chicken breast, cooked and shredded; 0.25 cup onion, finely chopped; 1 tsp garlic, minced; 2 tbs canned diced green chiles (mild); 0.5 tsp cumin; 0.5 tsp chili powder; 1 tbs olive oil; 1 cup bell peppers, thinly sliced (mixed colors); 0.5 cup zucchini, diced; 0.25 cup onion, thinly sliced; 0.5 cup black beans, drained and rinsed; 0.5 tsp cumin; 1 tbs olive oil; 4 cups vegetable oil (for deep frying); 2 cups cooked Mexican rice; 1.5 cups refried beans; 1 cup guacamole; 0.5 cup sour cream; 2 tbs chopped cilantro; 4 count lime wedges

Method

Prepare chosen filling

Chicken filling

If using chicken: heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/4 cup chopped onion and 1 teaspoon minced garlic; sauté 2–3 minutes until softened. Add 1 cup shredded cooked chicken, 2 tablespoons diced green chiles, 1/2 teaspoon cumin and 1/2 teaspoon chili powder. Stir and cook 2–3 minutes until heated through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Vegetable filling

If using vegetables: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 cup thinly sliced bell peppers, 1/2 cup diced zucchini, and 1/4 cup thinly sliced onion. Sauté 4–6 minutes until tender-crisp. Add 1/2 cup drained black beans and 1/2 teaspoon cumin; cook 1–2 minutes to combine. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Assemble chimichangas

Warm the 4 large flour tortillas for 15–20 seconds each in a dry skillet or microwave to make them pliable. Lay one tortilla flat on your work surface.

Place 1/2 cup of your chosen filling (chicken or vegetable) in the center of the tortilla, leaving a 1.5 inch border. Top with 1/2 cup shredded cheese.

Fold the sides over the filling, then fold the bottom edge up over the filling and roll tightly toward the top to form a sealed burrito-shaped package. Repeat with remaining tortillas and fillings. Lightly brush or rub about 1/2 teaspoon vegetable oil over each chimichanga seam to help seal and crisp.

Deep-fry chimichangas

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to reach a 2–3 inch depth. Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of tortilla — it should sizzle and brown in ~30 seconds.

Working in batches (do not overcrowd), carefully lower 1–2 chimichangas seam-side down into the hot oil using tongs. Fry 2–3 minutes per side, turning once, until golden brown and crisp and the cheese inside is melted. Adjust heat to maintain ~350°F.

Using tongs, transfer chimichangas to a paper towel-lined tray to drain for 1–2 minutes. Season lightly with a pinch of salt while hot.

Heat sides

Reheat Mexican rice and refried beans if needed: microwave or warm gently on the stove until hot (rice ~2–3 minutes, beans ~2–4 minutes), stirring occasionally.

Spoon 3/4 cup rice and 1/3–1/2 cup refried beans per plate alongside a chimichanga. Add 1/4 cup guacamole and 2 tablespoons sour cream to each plate. Garnish chimichanga with chopped cilantro and serve lime wedges on the side.

Safety and plating

Be careful with hot oil: keep children and pets away, and use a splatter guard if available. Serve chimichangas immediately while crisp. Leftovers can be reheated in a 375°F (190°C) oven for 10–12 minutes to restore crispness.