Homemade Chimichangas Recipe

Chimichangas are a popular Mexican dish that features a deep-fried flour tortilla filled with savory meat, beans, and cheese. This dish, often served with salsa, guacamole, or sour cream, is a satisfying and flavorful meal perfect for any occasion. Whether you’re making it for a family dinner or a casual get-together with friends, homemade chimichangas are sure to be a hit. This recipe is easy to follow and can be customized to suit your preferences. Using simple ingredients, you can create a crispy, golden tortilla with a delicious, savory filling. The combination of shredded chicken (or beef or pork), seasoned with cumin, chili powder, and garlic, paired with refried beans and melted cheddar cheese, makes for a hearty and flavorful filling that will make your taste buds sing. Frying these chimichangas to perfection adds that irresistible crispy texture that makes them so crave-worthy. Let’s dive into how you can make this delicious recipe at home.

Why You’ll Love This Recipe

1. Customizable Filling Options

You can choose from a variety of fillings such as shredded chicken, beef, or pork. This flexibility makes the recipe perfect for different tastes and dietary preferences.

2. Crispy and Golden Perfection

Frying the chimichangas gives them a wonderfully crispy exterior, while the inside stays warm and flavorful with a mix of savory meat, cheese, and beans.

3. Simple Ingredients

With easy-to-find ingredients like tortillas, refried beans, shredded cheese, and your choice of meat, this recipe is a go-to meal when you’re craving something delicious and comforting.

4. Great for Meal Prep

You can make a batch of these chimichangas ahead of time, store them in the freezer, and have a quick, ready-to-heat meal whenever you need it.

5. Versatile Toppings

Homemade chimichangas are great when served with a variety of toppings like salsa, guacamole, sour cream, or a sprinkle of fresh cilantro. These additions can elevate the dish even more.

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Ingredients

• 2 cups shredded chicken (or 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 Chimichangas: Substitute the shredded chicken for cooked ground beef. Add a bit of taco seasoning for extra flavor.
• Vegetarian Chimichangas: For a meatless version, use black beans or pinto beans in place of the meat and add extra vegetables like bell peppers or zucchini.
• Spicy Chimichangas: Add diced jalapeños or a few dashes of hot sauce to the filling for an extra kick.
• Cheese Chimichangas: If you prefer just cheese, you can skip the meat and increase the amount of shredded cheese. Consider adding a combination of cheese such as mozzarella or Monterey Jack.

How to Make the Recipe

Step 1: Prepare the Filling

In a medium bowl, combine the shredded chicken (or beef or pork), diced onion, diced green chiles, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well until the ingredients are evenly distributed.

Step 2: Heat the Refried Beans

In a small saucepan over medium heat, warm the refried beans until heated through. Stir occasionally to prevent them from sticking to the pan.

Step 3: Assemble the Chimichangas

Lay out the flour tortillas on a flat surface. Spread a small amount of refried beans in the center of each tortilla. Top with the prepared meat mixture and a generous amount of shredded cheddar cheese.

Step 4: Roll the Chimichangas

Fold in the sides of the tortillas, then roll them tightly to encase the filling. Ensure the edges are sealed so the filling doesn’t spill out during frying.

Step 5: Fry the Chimichangas

In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the chimichangas, one or two at a time, making sure they are not overcrowded in the pan. Fry them for about 2-3 minutes on each side or until golden brown and crispy. Remove from the oil and place them on a paper towel-lined plate to drain any excess oil.

Tips for Making the Recipe

• Oil Temperature: Make sure the oil is hot enough before frying. If it’s not hot enough, the chimichangas will absorb too much oil and become greasy.
• Use Tongs: Use tongs to carefully turn the chimichangas while frying to avoid burning yourself and to ensure even cooking.
• Don’t Overfill: Avoid overfilling the tortillas with the filling, as this could cause them to burst open during frying.
• Keep Warm: If you are making a large batch, keep the chimichangas warm in the oven on a baking sheet set to 200°F while you fry the rest.

How to Serve

Homemade chimichangas are delicious on their own, but they are even better when paired with your favorite toppings. Serve them with salsa, sour cream, guacamole, or a fresh salad. You can also offer sides like Mexican rice, beans, or even a crunchy slaw to complement the meal. For an extra kick, top with a sprinkle of fresh cilantro or a squeeze of lime.

Make Ahead and Storage

Storing Leftovers

If you have leftover chimichangas, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, ensuring they stay crispy.

Freezing

To freeze, allow the chimichangas to cool completely, then place them on a baking sheet and freeze them individually for about 2 hours. Once frozen, transfer them to a freezer-safe bag or container. Frozen chimichangas can be stored for up to 2 months.

Reheating

Reheat frozen chimichangas in the oven at 375°F for 15-20 minutes, or until heated through. Alternatively, you can reheat them in the microwave, but they may lose their crispiness.

FAQs

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

Flour tortillas work best for chimichangas because they fry up crispy, but corn tortillas can be used if you prefer them.

2. How can I make chimichangas healthier?

To make chimichangas healthier, try baking them instead of frying, or use low-fat cheese and lean meats like chicken breast or turkey.

3. Can I prepare chimichangas ahead of time?

Yes, you can assemble the chimichangas ahead of time and store them in the fridge for up to 24 hours before frying.

4. Can I use a different type of cheese?

Yes, you can substitute cheddar cheese with Monterey Jack, mozzarella, or a Mexican cheese blend.

5. How do I get the chimichangas extra crispy?

Ensure the oil is hot enough when frying, and avoid overcrowding the pan. Fry each chimichanga until it’s golden brown and crispy.

6. Can I bake chimichangas instead of frying?

Yes, you can bake chimichangas at 400°F for about 20 minutes, flipping halfway through, until they are golden and crispy.

7. Can I make chimichangas with a different meat?

Yes, you can use ground beef, pork, or even shrimp as the filling. Customize it to your preference!

8. Can I make chimichangas with a vegetarian filling?

Yes, use beans, vegetables, or tofu in place of meat for a vegetarian option.

9. How can I reheat leftover chimichangas?

Reheat them in the oven at 375°F for 10-15 minutes for the best results.

10. Can I freeze chimichangas before frying them?

Yes, you can freeze them before frying. Just be sure to wrap them tightly to prevent freezer burn.

Conclusion

Homemade chimichangas are a delicious and versatile dish that can be customized to suit your preferences. Whether you choose chicken, beef, or pork, or even go vegetarian, this recipe offers a flavorful meal that’s perfect for any occasion. With simple ingredients and an easy-to-follow process, you can enjoy this Mexican favorite in the comfort of your own home. Whether you make them ahead of time, store them for later, or enjoy them fresh from the fryer, chimichangas are sure to be a crowd-pleaser.

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