Name: Luna | Modern Mexicans Chimichanga Fajitas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skirt steak or boneless chicken breast (sliced); 1 each onion (large, thinly sliced); 1 each red bell pepper (thinly sliced); 0.5 each green bell pepper (optional, thinly sliced); 2 tbs vegetable oil (for sautéing); 1 tbs fresh lime juice; 2 tsp fajita seasoning (store-bought or homemade); 1 tsp salt; 0.5 tsp black pepper; 4 each large flour tortillas (10–12 inch); 1.5 cups shredded cheddar or Mexican blend cheese; 0.5 cups all-purpose flour (for dredging); 1 each egg (beaten, for seal); 1 tsp water (to thin egg wash); 6 cups vegetable oil or canola oil (for deep frying); 1 cup prepared queso or cheese sauce (warmed); 2 cups shredded lettuce; 0.75 cup pico de gallo; 0.5 cup sour cream; 2 cups mexican rice (cooked); 1 cup refried or whole pinto beans (warmed); 2 each lime wedges (optional)

Method

Fajita Filling

Prep meat and vegetables

Slice the steak or chicken across the grain into 1/4-inch strips. Thinly slice the onion and bell peppers. Pat meat dry with paper towels.

Season

In a bowl, toss the sliced meat with fajita seasoning, salt, pepper, and lime juice. Let rest 10 minutes to absorb flavors.

Sauté

Heat 2 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned meat in a single layer (work in batches if necessary) and sear 2–3 minutes without moving, then stir and cook until nearly done (another 1–2 minutes for skirt steak or 4–5 minutes for chicken). Transfer meat to a plate and tent with foil to rest.

Cook vegetables

In the same skillet add a little more oil if needed, then add the sliced onions and bell peppers. Sauté over medium-high heat 5–7 minutes until softened and lightly charred. Return the meat to the skillet, toss to combine and heat through, adjust seasoning. Keep warm.

Tortillas & Assembly

Prepare dredge and egg wash

Place 1/2 cup flour in a shallow bowl. In another small bowl beat the egg with 1 tsp water to make an egg wash.

Assemble chimichangas

Warm tortillas briefly (10–15 seconds per side) to make them pliable. Lay one tortilla flat. Spoon about 3/4 cup of the fajita filling down the center of the tortilla. Sprinkle 1/4 cup shredded cheese over the meat. Fold the sides of the tortilla in, then fold the bottom up and roll tightly to enclose the filling, creating a sealed burrito shape. Brush a little egg wash over the seam to help seal. Repeat with remaining tortillas and filling.

Frying

Heat oil

Pour oil into a deep, heavy pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of tortilla in oil — it should sizzle and brown steadily but not burn instantly.

Fry chimichangas

Working in batches to avoid overcrowding, carefully lower 1–2 chimichangas into the hot oil seam-side down. Fry 2.5–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon or tongs to transfer chimichangas to a paper towel–lined rack to drain. If desired, gently blot excess oil with paper towels.

Alternative (baked)

For a lower-oil option: brush chimichangas lightly with oil, place seam-side down on a parchment-lined baking sheet, and bake at 425°F (220°C) for 12–16 minutes, turning once, until crisp and golden.

Toppings & Serving

Warm queso and sides

Warm the queso or cheese sauce gently in a small saucepan or microwave until pourable. Heat rice and beans until hot.

Plate

Place one chimichanga on each plate. Spoon 1/4 cup warm queso over each chimichanga (or serve on the side for dipping). Add 1/2 cup mexican rice and 1/4 cup beans per plate. Garnish chimichanga with shredded lettuce, 3 tbsp pico de gallo, and a dollop (about 2 tbsp) of sour cream. Serve with lime wedges on the side.

Notes

All fajitas are sautéed with onions and red (bell) peppers. Adjust cheese and toppings to taste. Leftover chimichangas reheat best in a 350°F oven for 10–12 minutes to restore crispness.