Chimichanga Recipe

If you love Mexican cuisine and crave a crispy, savory treat, chimichanga recipe might just become your new favorite dish. A chimichanga is essentially a deep-fried burrito that is golden and crispy on the outside while packed with flavorful ingredients inside. This recipe is simple to follow and guarantees a satisfying meal for any occasion. Whether hosting a dinner party or enjoying a quiet family meal, chimichangas are sure to impress.

A Brief History of Chimichanga Recipe:

Chimichangas have an interesting origin story that blends legend and history. They are believed to have been created in the southwestern United States, particularly Arizona, where Mexican-American cuisine thrives. The tale goes that a cook accidentally dropped a burrito into hot oil and exclaimed, “Chimichanga!” – a Spanish expression similar to “thingamajig.” Whatever the true story, this delicious mistake has become a beloved dish in Mexican-American households and restaurants alike.

Chimichanga Recipe

Pinklady

Chimichangas have an interesting origin story that blends legend and history. They are believed to have been created in the southwestern United States, particularly Arizona, where Mexican-American cuisine thrives. The tale goes that a cook accidentally dropped a burrito into hot oil and exclaimed, "Chimichanga!" – a Spanish expression similar to "thingamajig."

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Snack

Cuisine American, Mexican

Servings 6

Calories 350 kcal

Equipment

• Large skillet or frying pan
• Mixing bowl
• Tongs
• Paper towels

Ingredients

  

For the Filling:

• 2 cups cooked and shredded chicken (or beef as an alternative)
• 1 cup cooked black beans (optional)
• 1 cup cooked rice
• 1/2 cup diced tomatoes
• 1/2 cup chopped onions
• 1/2 cup shredded cheese (cheddar or Monterey Jack works best)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

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For the Chimichangas:

• 6 large flour tortillas
• Oil for frying (vegetable or canola oil)
• Toothpicks (to secure the tortillas)
• Optional Toppings:Sour cream, Guacamole, Salsa, Shredded lettuce

Instructions

 

• Prepare the Filling

  In a large mixing bowl, combine the shredded chicken, black beans, rice, diced tomatoes, chopped onions, and shredded cheese.

  Add chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly to ensure the flavors are evenly distributed.
• Assemble the Chimichangas

  Lay a tortilla flat on a clean surface.

  Spoon about 1/3 cup of the filling mixture into the center of the tortilla.

  Fold the sides of the tortilla inward, then roll it tightly from the bottom up to form a burrito shape. Secure the ends with toothpicks to keep the tortilla closed during frying.
• Fry the Chimichangas

  Heat about 1 inch of oil in a large skillet over medium heat. Test the oil by dropping a small piece of tortilla into it; if it sizzles, the oil is ready.

  Carefully place 2-3 chimichangas into the hot oil, seam side down. Avoid overcrowding the skillet.

  Fry each chimichanga for about 2-3 minutes on each side, or until golden brown and crispy.

  Use tongs to remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
• Serve and Enjoy

  Remove the toothpicks from the chimichangas.

  Serve hot, topped with sour cream, guacamole, salsa, or shredded lettuce, as desired.

Video

Keyword Chimichanga Recipe

Similar Recipes to Try:

Baked Chimichangas – A healthier, oven-baked version of the classic dish.

Beef and Bean Burritos – Skip the frying for a simpler, handheld meal.

Chicken Enchiladas – A saucy, cheesy Mexican favorite.

Quesadillas – Quick and easy for a snack or meal.

Taquitos – Rolled and fried tortillas filled with chicken or beef.

Frequently Asked Questions About Chimichanga Recipe:

1. Can I bake chimichangas instead of frying them?

Yes! Brush them with oil and bake at 400°F for 20 minutes, flipping halfway.

2. Can I use corn tortillas?

Flour tortillas are preferred for chimichangas as they’re easier to fold and fry.

3. Can I make these ahead of time?

Absolutely! Assemble them and refrigerate for up to 24 hours before frying.

4. Are chimichangas gluten-free?

Not with traditional flour tortillas. Use gluten-free tortillas as a substitute.

5. Can I freeze chimichangas?

Yes! Freeze before frying. Thaw and fry or bake when ready to eat.

6. What other fillings can I use?

Try ground beef, pulled pork, or vegetarian options like sauteed veggies.

7. How do I prevent them from opening during frying?

Use toothpicks and ensure they’re tightly rolled.

8. What oil is best for frying?

Use a neutral oil like vegetable, canola, or peanut oil.

9. How do I reheat leftovers?

Bake in the oven at 350°F for 10-15 minutes to keep them crispy.

10. What’s the difference between a burrito and a chimichanga?

A chimichanga is a deep-fried burrito, giving it a crispy texture.

Conclusion:

Chimichangas are a fantastic way to enjoy a crispy, flavorful twist on traditional Mexican fare. They’re versatile, customizable, and a guaranteed hit at any table. With this easy-to-follow recipe, you can bring the deliciousness of restaurant-quality chimichangas right into your home.

YouTube Video Credits:
Simply Mamá Cooks