Description
Chimichangas bring crispy, golden magic straight from Mexican-American kitchens right onto your dinner plate. Packed with seasoned beef and melted cheese, these crunchy parcels deliver serious flavor that makes weeknight dinners totally delicious.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Supporting Ingredients:
- 1 small onion
- 2 cloves garlic
- 1 (4-ounce) can diced green chilies
Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil (for frying or brushing if baking)
Instructions
- Brown 1 pound ground beef in a large skillet over medium heat. Crumble the meat completely while cooking until no pink remains.
- Add 1 finely chopped small onion and 2 minced garlic cloves to the skillet. Sauté for 2 minutes until onions become translucent.
- Sprinkle 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper over the meat. Stir to distribute seasonings evenly.
- Pour 4 ounces of diced green chilies into the meat mixture. Mix thoroughly and remove from heat.
- Place 1 large flour tortilla on a clean surface. Spread ⅙ of the meat mixture on the bottom third of the tortilla.
- Sprinkle ⅙ cup shredded cheddar and ⅙ cup Monterey Jack cheese over the meat filling.
- Fold the tortilla’s side edges inward, then roll tightly from the bottom to create a secure packet.
- Heat vegetable oil to 350°F in a deep skillet, creating about 1 inch of oil depth.
- Carefully place chimichangas seam-side down in hot oil. Fry for 2-3 minutes per side until golden brown.
- Transfer fried chimichangas to paper towels to drain excess oil.
- Alternatively, brush chimichangas with oil and bake at 400°F for 20-25 minutes, flipping midway to ensure even browning.
- Serve immediately with optional garnishes like sour cream, salsa, or fresh cilantro.
Notes
- Pat beef dry before seasoning to ensure a crisp exterior and better browning.
- Use room temperature tortillas to prevent cracking when folding and rolling.
- Choose a sturdy cheese like cheddar or Monterey Jack that melts well and holds its shape during frying.
- For a lighter version, bake the chimichangas at 400°F for 20-25 minutes instead of deep-frying, brushing with oil to help them crisp up.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Beef
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg