Mexican · Main · Medium
Chimichangas
A burrito that takes a hot oil bath until deep golden and crisp. Rich, crunchy, and worth every calorie.
The whole recipe in 60 seconds
Chimichangas, in 5 ideas
- Legend says the chimichanga was invented when a burrito fell into a fryer
- A tight roll and toothpicks keep the filling from escaping in the oil
- Flour tortillas blister beautifully when fried
- Serve immediately; the crisp shell softens as it sits
- An air fryer version gets you 80 percent of the crunch with less oil
What you need
Ingredients
- 4 large flour tortillas
- 2 cups shredded beef or chicken
- 1 cup refried beans
- 1 cup shredded cheese
- 1/2 cup diced green chiles
- Oil, for frying
- Sour cream, guacamole, and salsa, for serving
How to make it
Directions
- Warm tortillas and fill with meat, beans, cheese, and chiles.
- Fold in the sides and roll tightly, securing with toothpicks.
- Fry in 350 F oil until deep golden all over, about 4 minutes.
- Drain on a rack and remove toothpicks.
- Serve with sour cream, guacamole, and salsa.
Money saver. Use leftover burrito filling from the night before; chimichangas are the perfect second act.