Chimichangas Recipe

Prep

If not already cooked, shred about 1 lb cooked chicken (or cooked beef/pork) into bite-size pieces. Measure cooked rice so it equals 1 cup.

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant. Stir in ground cumin, chili powder, salt, and black pepper; cook 20–30 seconds to bloom the spices.

Add the shredded meat, cooked rice, and diced green chiles to the skillet. Toss to combine and cook 2–3 minutes until heated through.

Remove from heat. Stir in shredded cheddar cheese, chopped cilantro, and lime juice. Taste and adjust seasoning with additional salt or lime if desired. Let mixture cool 5–10 minutes so it’s easy to handle for rolling.

Make a sealing paste by mixing 1 tablespoon flour with 1 teaspoon water until smooth.

Warm tortillas briefly (15–20 seconds each) in a dry skillet or microwave covered with a damp towel to make them pliable.

Lay one warm tortilla flat. Spoon about 1/2 cup of the cooled filling slightly off-center toward you (use less if tortillas are smaller). Leave a 1–1.5 inch border around the edges.

Fold the short sides inward over the filling, then fold the side closest to you up and roll away from you tightly to form a sealed burrito. Dab the end seam with the flour paste to secure. Repeat with remaining tortillas and filling (should make about 4 chimichangas).

Pour 1 1/2–2 cups vegetable oil into a deep, heavy skillet or a Dutch oven to create a 1–1.5 inch deep frying pool. Heat oil over medium-high heat 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 within 30–45 seconds.

Working in batches (do not overcrowd), gently lower chimichangas seam-side down into the hot oil. Fry 2–3 minutes per side until golden brown and crisp, turning carefully with tongs so all sides brown evenly.

Use tongs to transfer fried chimichangas to a wire rack set over a baking sheet or paper towels to drain. Let rest 1–2 minutes before serving.

Spoon about 1/4 cup salsa and 2 tablespoons sour cream per chimichanga, or serve sour cream and salsa on the side for guests to add as desired.

Garnish each chimichanga with a sprinkle of sliced green onions, extra chopped cilantro, and a lime wedge for squeezing.

Serve immediately while hot and crispy.