🌯 Mexican Chimichangas
Crispy Fried Burritos
Serves
4 chimichangas
Prep: 20 mins
Cook: 15 mins
Ingredients
Filling
- 2 cups cooked shredded chicken or beef (slow-cooked or rotisserie works great)
- 1 tbsp oil
- ½ onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder (or to taste)
- ½ tsp dried oregano
- Salt & black pepper
- ½ cup salsa (red or green)
- ½ cup shredded cheese (Monterey Jack, Cheddar, or Mexican blend)
Chimichangas
- 4 large flour tortillas
- Oil for frying (vegetable or sunflower)
To Serve (Optional but Correct)
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Chopped coriander
- Lime wedges
Method
1️⃣ Make the Filling
- Heat oil in a pan over medium heat.
- Sauté onion 3–4 minutes until soft.
- Add garlic and spices; cook 30 seconds until fragrant.
- Stir in shredded meat and salsa.
- Cook 3–5 minutes until hot and slightly thick.
- Season to taste, then stir in cheese. Remove from heat.
2️⃣ Assemble
- Warm tortillas slightly so they’re pliable.
- Spoon filling into the centre (don’t overfill).
- Fold sides in, then roll tightly like a burrito.
- Secure with toothpicks if needed.
3️⃣ Fry
- Heat oil to 175–180°C / 350°F.
- Fry chimichangas seam-side down first.
- Cook 2–3 minutes per side until golden and crispy.
- Drain on paper towels and remove toothpicks.
Alternative Cooking Methods (Still Legit)
🔥 Oven-Baked
- Brush chimichangas with oil or melted butter
- Bake at 220°C / 425°F for 20–25 minutes, turning once
🌬 Air Fryer
- Spray generously with oil
- Air fry at 200°C / 400°F for 8–10 minutes, flipping halfway
Pro Tips
- Don’t overfill — that’s how leaks happen 😬
- Cheese inside helps seal the filling
- For extra crunch, use slightly thicker tortillas
- Want heat? Add jalapeños or chipotle in adobo
Variations
- Bean & Cheese: Refried beans + queso
- Breakfast Chimichanga: Eggs, chorizo, potatoes
- Green Chile Pork: Pulled pork + tomatillo salsa
