Steak & Cheese Chimichanga Recipe
deep fried burrito with sautéed steak, onions, piquillos, mushrooms, jack cheese, Mexican rice, mole steak sauce, pico de gallo, crema
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 Filling
Chimichanga Assembly
Toppings
Method
Chimichanga Filling
- 1
- 2
Sauté the Vegetables
In the same skillet, add a little oil if needed and sauté the sliced onion, piquillo peppers, and mushrooms for about 5-7 minutes until the onions are translucent and the mushrooms are tender. Season with salt and pepper.
- 3
Combine the Filling
In a large mixing bowl, combine the sliced steak, sautéed vegetables, cooked Mexican rice, and shredded jack cheese. Mix thoroughly and set aside.
Chimichanga Assembly
- 4
Fill the Tortillas
Lay out a flour tortilla on a clean surface. Place about 1 cup of the steak filling mixture in the center of each tortilla. Fold the sides over the filling, then roll the tortilla from the bottom up to enclose the filling completely. Repeat with the remaining tortillas.
- 5
Heat the Oil
In a large pot or deep fryer, heat the oil to 350°F (175°C).
- 6
Fry the Chimichangas
Carefully place the chimichangas in the hot oil, a few at a time, and fry for about 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Serving
- 7
Plate the Chimichangas
Place the fried chimichangas on a serving plate. Drizzle with mole steak sauce, and top with pico de gallo and crema. Serve hot.