Description
Sizzling beef and cheese chimichanga wraps crispy tortillas around spicy seasoned beef and melted cheese that make your taste buds dance. Serve with cool salsa and sour cream for a Mexican-inspired feast that brings restaurant flavors straight to your kitchen.
Ingredients
Scale
Main Protein:
- 600 grams ground beef
Vegetables and Flavoring:
- 1 sliced onion
- 2 chopped serrano peppers
- 1 teaspoon chopped garlic
- 2 tablespoons butter
Accompaniments and Finishing Ingredients:
- 16 warm flour tortillas
- 1 package shredded Manchego type cheese
- 2 tablespoons MAGGI® Juice
- 2 tablespoons CROSSE & BLACKWELL® Salsa Inglesa® (English-style sauce)
- 16 wooden toothpicks
- Corn oil for frying
Instructions
- Melt 2 tablespoons of butter in a skillet over medium heat. Sauté 1 sliced onion until translucent, about 3-4 minutes.
- Add 1 teaspoon chopped garlic and 2 chopped serrano peppers to the skillet. Stir for 30 seconds.
- Add 600 grams of ground beef, 2 tablespoons MAGGI® Juice, and 2 tablespoons CROSSE & BLACKWELL® Salsa Inglesa®. Cook for 5 minutes, stirring occasionally, until meat browns lightly.
- Remove meat mixture from heat and let cool slightly.
- Warm 16 flour tortillas until pliable.
- Spread about 2-3 tablespoons of meat mixture in the center of each tortilla.
- Sprinkle a generous handful of shredded Manchego cheese over the meat.
- Fold the tortilla’s sides inward, then roll tightly.
- Secure each chimichanga with a wooden toothpick to prevent unrolling.
- Heat corn oil in a deep skillet to 375°F.
- Carefully lower chimichangas into hot oil, frying 2-3 at a time.
- Fry each chimichanga for 2-3 minutes, rotating until golden brown and crispy.
- Remove from oil and drain on paper towels to absorb excess fat.
- Remove toothpicks before serving hot and crisp.
Notes
- Check the oil temperature by inserting a wooden stick, which will bubble when the heat is perfect for frying.
- Secure your chimichanga rolls with toothpicks to keep the delicious filling from spilling out during frying.
- Drain the fried chimichangas on paper towels to remove excess grease and keep them crispy.
- For a lighter version, consider baking the chimichangas instead of deep-frying to reduce oil content.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beef
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 462 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg