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chimichanga recipe

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
Cook Time 15 minutes
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

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