Homemade Chimichangas

Chimichangas are a crispy, flavorful Mexican dish that’s easy to make at home, perfect for a family dinner or casual get-together. This recipe for homemade chimichangas takes classic ingredients like shredded chicken, refried beans, cheese, and spices, then wraps them in a flour tortilla and fries them to golden perfection. The result is a crispy, flavorful treat that’s guaranteed to satisfy your taste buds.

While typically deep-fried, chimichangas can also be baked for a healthier option, but there’s something special about the crunch and texture that comes from frying them. Whether you’re preparing a quick dinner or want to impress guests with a delicious homemade dish, chimichangas are an excellent choice. Serve them with your favorite salsa, guacamole, or sour cream, and they’re ready to eat!

Why You’ll Love This Recipe

1. Crispy and Delicious

The golden, crispy exterior contrasts perfectly with the flavorful, savory filling, creating a satisfying texture in every bite.

2. Customizable Filling

You can fill chimichangas with your choice of protein, from chicken to beef or even pork, allowing you to make this dish exactly how you like it.

3. Quick and Easy to Prepare

This recipe is simple to make, and the ingredients are easy to find at your local grocery store, making it an ideal weeknight dinner.

4. Perfect for Meal Prep

Chimichangas can be made in advance and stored in the fridge or freezer, making them a great option for meal prepping.

5. Great for Parties or Gatherings

They’re a fun, shareable dish that’s perfect for serving at parties or family gatherings.

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Ingredients

• 2 cups shredded chicken, beef, or pork
• 1/2 cup diced white onion or yellow onion
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 8 (10-inch) flour tortillas (burrito size)
• 1 (16-ounce) can refried beans
• 1 cup shredded cheddar cheese
• 4 cups vegetable oil (for frying)

Variations

• Beef or Pork Filling: You can swap the shredded chicken with ground beef, ground pork, or even shredded beef or pork for a different flavor profile.
• Cheese Choices: Experiment with different types of cheese like Monterey Jack, queso blanco, or pepper jack for an extra burst of flavor.
• Vegetarian Option: For a vegetarian chimichanga, simply skip the meat and use extra beans and vegetables like bell peppers, corn, and zucchini.
• Baked Chimichangas: For a lighter version, brush the assembled chimichangas with oil and bake them in the oven at 400°F (200°C) for about 20 minutes or until golden and crispy.

How to Make the Recipe

Step 1: Prepare the Filling

In a large mixing bowl, combine the shredded chicken (or your preferred protein), diced onion, diced green chiles, cumin, chili powder, garlic powder, salt, and black pepper. Stir to mix until all ingredients are evenly incorporated.

Step 2: Add Refried Beans and Cheese

Add the refried beans and shredded cheddar cheese to the bowl and mix everything together. This will form the filling for your chimichangas.

Step 3: Prepare the Tortillas

Warm the flour tortillas in the microwave for about 15 seconds to make them more pliable. Lay each tortilla flat on a clean surface.

Step 4: Fill the Tortillas

Spoon about 1/4 cup of the filling mixture onto the center of each tortilla. Fold in the sides of the tortilla and then roll it up tightly, securing the filling inside.

Step 5: Fry the Chimichangas

Heat the vegetable oil in a large frying pan over medium heat. Once the oil is hot (about 350°F or 175°C), carefully add the chimichangas, seam side down, and fry them until golden brown and crispy, about 2-3 minutes per side. Use tongs to flip them and ensure they’re evenly fried.

Step 6: Drain and Serve

Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.

Tips for Making the Recipe

• Warm the Tortillas: Warming the tortillas helps them roll up easily without cracking or tearing.
• Don’t Overstuff: Be sure not to overstuff the tortillas with filling, as it can cause them to break apart when frying.
• Use Tongs for Frying: Tongs will help you flip and remove the chimichangas from the oil safely.
• Fry in Batches: If you’re making multiple chimichangas, fry them in batches to avoid overcrowding the pan, which can make them cook unevenly.

How to Serve

Chimichangas are best served immediately after frying for the crispest texture. They pair perfectly with side dishes like Mexican rice, refried beans, or a fresh salad. For added flavor, top them with guacamole, sour cream, salsa, or a drizzle of hot sauce. You can also serve them with a side of pico de gallo or a squeeze of lime for a refreshing touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for about 3-4 minutes on each side to restore their crispiness.

Freezing

You can freeze chimichangas for up to 3 months. To do so, place the uncooked, assembled chimichangas on a baking sheet and freeze them individually. Once frozen solid, transfer them to a freezer-safe bag or container. When you’re ready to eat, fry them directly from the freezer, but be sure to adjust the cooking time.

Reheating

To reheat, place leftover or frozen chimichangas in a preheated oven at 375°F (190°C) for about 15-20 minutes or until heated through. If reheating from frozen, it may take an additional 5-10 minutes.

FAQs

1. Can I bake chimichangas instead of frying them?

Yes, you can bake chimichangas. Brush them with oil and bake them at 400°F (200°C) for 20-25 minutes until golden and crispy.

2. Can I use corn tortillas instead of flour tortillas?

While flour tortillas are traditional for chimichangas, corn tortillas can be used. However, they may be more fragile and may break during frying.

3. How do I make chimichangas less greasy?

To make chimichangas less greasy, you can bake them instead of frying them. If frying, make sure the oil is at the correct temperature (around 350°F) to avoid sogginess.

4. Can I make chimichangas without meat?

Yes, you can skip the meat and use more beans, vegetables, or even cheese for a vegetarian version of chimichangas.

5. Can I make chimichangas ahead of time?

Yes, you can assemble chimichangas ahead of time and store them in the refrigerator for a day or two before frying or baking them.

6. How do I prevent chimichangas from opening while frying?

Make sure to roll the chimichangas tightly and seal the edges by pressing down gently. Fry them seam side down first to help secure the tortilla.

7. What’s the best oil for frying chimichangas?

Vegetable oil or canola oil is ideal for frying chimichangas due to its high smoking point and neutral flavor.

8. Can I use other fillings besides shredded chicken?

Yes, you can use shredded beef, pork, or even ground meat as a filling for chimichangas. You can also add vegetables or beans for extra flavor.

9. Can chimichangas be made gluten-free?

Yes, you can use gluten-free tortillas and ensure all other ingredients are gluten-free to make this recipe suitable for those with gluten sensitivities.

10. Can I freeze chimichangas after frying them?

Yes, fried chimichangas can be frozen for up to 3 months. Reheat them in the oven or skillet for the best texture.

Conclusion

Homemade chimichangas are a delicious and customizable Mexican dish that brings crispy, flavorful satisfaction in every bite. Whether you’re making them for a family dinner or a party, this recipe is sure to impress. With simple ingredients and easy steps, you can enjoy a restaurant-quality dish right in your own kitchen.

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