Estela Chimichanga Recipe
Ground beef or Grilled chicken topped with white queso (fajita add $3.00)
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Ingredients
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Protein
Queso
Tortillas
Seasoning
Oil
Method
Prepare the Protein
- 1
Cook the Ground Beef
In a skillet over medium heat, add 2 tablespoons of vegetable oil. Once hot, add 1 pound of ground beef. Cook until browned, breaking it apart with a spatula, approximately 7-10 minutes.
- 2
Season the Beef
Stir in 2 tablespoons of taco seasoning, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Mix well and cook for an additional 2-3 minutes until the spices are fragrant.
- 3
Cook the Grilled Chicken (optional)
If using grilled chicken, season 1 pound of chicken breast with salt and pepper, then grill until fully cooked. Chop into bite-sized pieces.
Assemble the Chimichangas
- 4
Prepare Tortillas
Warm the 4 flour tortillas in a microwave or a dry skillet until pliable.
- 5
Fill the Tortillas
Place a generous amount of the cooked ground beef or grilled chicken in the center of each tortilla.
- 6
Add Queso
Top the meat with approximately 0.5 cup of white queso for each chimichanga.
- 7
Fold the Tortillas
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a chimichanga.
Fry the Chimichangas
- 8
Heat Oil
In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the skillet.
- 9
Fry the Chimichangas
Carefully place the rolled chimichangas seam-side down into the hot oil. Fry for about 3-4 minutes on each side until golden brown and crispy.
- 10
Drain and Serve
Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with additional white queso on the side.
