Chimichanga Recipe
picadillio beef, oaxaca cheese, topped with queso, pico de gallo
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 skillet over medium heat, cook the chopped onion and minced garlic until softened. Add the ground beef, cumin, chili powder, salt, and pepper. Cook until the beef is browned and cooked through. Drain any excess fat and set aside.
- 2
Assemble the Chimichangas
On a flour tortilla, spread a layer of refried beans, followed by a portion of the beef mixture and a sprinkle of Oaxaca cheese. Roll the tortilla tightly, tucking in the sides to secure the filling.
- 3
Fry the Chimichangas
In a deep skillet, heat vegetable oil over medium-high heat. Carefully place the rolled chimichangas seam-side down in the hot oil. Fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Serve
Top the chimichangas with melted queso and pico de gallo before serving.