You know those nights when you open the fridge and just… stare? You want something amazing, something better than takeout, but you’re just too tired to think.
This is the recipe for those nights. I’m going to show you how to make beef and cheese chimichangas that are so crispy and delicious, you’ll forget all about that delivery app. And the best part is, it’s way easier than you think.
This isn’t just about following steps. It’s about making dinner feel like a win again.
So, What Exactly Is a Chimichanga?
Think of it like a burrito’s tougher, cooler older sibling. It’s a flour tortilla stuffed with all sorts of good stuff, folded up tight like a little package, and then fried until it’s golden brown and super crunchy.
Some people say it was invented by accident when a burrito fell into a deep fryer. I don’t know if that’s true, but it’s a pretty great story. All I know is that the crispy shell with the warm, savory filling inside is one of the best food combinations on the planet.
It’s the comfort food you didn’t know you were missing.
Why This Recipe Works So Well
First off, we’re keeping it simple. No weird ingredients you have to search three stores for. This is all about using basic stuff to create something that tastes incredible.
The filling is rich and beefy, with just the right amount of seasoning to make it interesting without being overpowering. Then you have all that melty cheese pulling everything together.
But the real secret is in the frying. We’re going to get these chimichangas so perfectly crispy on the outside while the inside stays soft and cheesy. It’s a texture explosion, and it’s honestly just plain fun to eat.
What You’ll Need
Let’s get all our ducks in a row. Having everything ready before you start cooking is a little trick I learned that makes life so much easier. No more frantic searching for the chili powder while your onions are burning.
For the Beef Filling
This is the heart of the chimichanga. Using 80/20 ground beef gives you the perfect amount of fat for flavor, but not so much that it becomes greasy. We’ll drain the extra anyway.
| Ingredient | Amount |
|---|---|
| Ground Beef (80/20) | 1 lb |
| Yellow Onion | ½ cup, chopped |
| Garlic | 2 cloves, minced |
| Chili Powder | 1 tbsp |
| Ground Cumin | 1 tsp |
| Dried Oregano | ½ tsp |
| Salt | ½ tsp |
| Black Pepper | ¼ tsp |
| Tomato Sauce | ½ cup |
For Assembling the Chimichangas
The star here is the tortilla. You need big ones, the 10-inch “burrito size” kind. If they’re too small, you won’t be able to fold them right and the filling will spill out. Nobody wants that.
| Ingredient | Amount |
|---|---|
| Flour Tortillas | 8 (10-inch size) |
| Shredded Cheese | 2 cups |
| Vegetable Oil | 4-6 cups |
| Sour Cream | For serving |
| Salsa | For serving |
Let’s Talk Cheese for a Second
I put “shredded cheese” in the table, but you have choices here. A Mexican blend from the store is easy and works great.
But if you want to take it up a notch, shred your own. Pre-shredded cheese has stuff on it to keep it from clumping, which also stops it from melting as smoothly. A block of Monterey Jack or a mix of Jack and medium cheddar will give you that perfect, gooey cheese pull.
Getting Your Tools Ready
You don’t need a bunch of fancy gadgets for this. Just some basic kitchen stuff will get the job done.
- Large Skillet: For cooking the beef filling. A 12-inch one is perfect.
- Deep Pot or Dutch Oven: This is for frying. You need something deep enough to hold a few inches of oil safely.
- Tongs: Essential for flipping the chimichangas in the hot oil. Please don’t use a fork; you might poke a hole in them.
- Slotted Spoon or Spider Strainer: To get the chimis out of the oil without taking a bunch of oil with them.
- Plate with Paper Towels: For draining the chimichangas after they come out of the fryer. This is key for maximum crispiness.
- Measuring Cups and Spoons: For, you know, measuring.
Let’s Make Some Chimichangas (Step-by-Step)
Alright, this is where the fun begins. We’re going to break it down into two parts: making the filling, and then putting it all together. Just take it one step at a time.
Part 1: Making that Amazing Beef Filling
This part smells so good while it’s cooking. It’s the kind of smell that gets everyone wandering into the kitchen asking what’s for dinner.
Step 1: Grab your large skillet and put it over medium-high heat. Add the ground beef and the chopped onion.
Step 2: Break up the beef with a spoon or spatula. Cook it until it’s all browned and the onion is soft and looks kinda see-through. This usually takes about 7-8 minutes.
Step 3: Now, tilt the skillet carefully and spoon out most of the grease. You want to leave just a little bit in there for flavor, maybe a tablespoon or so.
Step 4: Add the minced garlic, chili powder, cumin, oregano, salt, and pepper. Stir it all together and let it cook for about one more minute. This wakes up the spices and makes everything taste better.
Step 5: Pour in the tomato sauce. Give it a good stir, turn the heat down to low, and let it simmer for about 5 minutes. This lets all the flavors hang out and get to know each other. The mixture should thicken up a bit.
Step 6: Turn off the heat and set the skillet aside. Let the filling cool down for at least 10 minutes. (This is important! If you try to fill the tortillas with hot filling, they’ll get soggy and tear).
Part 2: Assembling and Frying
This is the home stretch. It might seem tricky at first, but once you fold one or two, you’ll be a pro.
Step 1: Get your frying oil ready. Pour about 2-3 inches of vegetable oil into your deep pot or Dutch oven. Turn the heat to medium-high. You want it to get to about 350°F. (If you don’t have a thermometer, drop a tiny piece of tortilla in. If it sizzles and turns golden in about 30 seconds, you’re good to go).
Step 2: While the oil is heating, warm up your tortillas. Stack them on a plate, cover them with a damp paper towel, and microwave for about 30-45 seconds. This makes them soft and easy to fold without cracking.
Step 3: Lay one warm tortilla on a clean counter. Spoon about ⅓ cup of the beef filling in a line down the center, leaving about 2 inches of space at the top and bottom.
Step 4: Sprinkle a good amount of shredded cheese (about ¼ cup) on top of the beef.
Step 5: Time to fold. Fold the short sides (the top and bottom) in over the filling. Then, take the long side closest to you and fold it up and over the filling, tucking it in snugly. Roll it forward to close it up, just like a burrito.
Step 6: Place the chimichanga seam-side down on a plate. Repeat with the rest of the tortillas and filling.
Step 7: Now for the magic. Carefully place 2 or 3 chimichangas into the hot oil, seam-side down. Don’t overcrowd the pot, or the oil temperature will drop and they’ll get soggy instead of crispy.
Step 8: Fry for about 2-3 minutes on each side, until they are deep golden brown and crispy all over. Use your tongs to gently turn them.
Step 9: Use your slotted spoon to lift them out of the oil, letting the extra oil drip off for a second. Place them on your paper-towel-lined plate to drain.
Step 10: Serve them hot! Top with sour cream, salsa, guacamole, or whatever you love.
Pro Tips from My Kitchen to Yours
After making a few hundred of these (seriously), I’ve learned a few things that make a big difference.
- Don’t Overfill Them: I know it’s tempting to stuff them as full as possible, but don’t do it. An overstuffed chimichanga is nearly impossible to fold tightly, and it’s way more likely to burst open in the hot oil. A sad, empty tortilla shell floating in a sea of lost filling is a tragic sight.
- The Seam-Side Down Rule: When you first place the chimichanga in the oil, always put it seam-side down. The hot oil immediately seals that seam shut, so you don’t have to worry about it unrolling while it cooks. It’s a small thing that makes a huge difference.
- Keep Your Oil Temp Steady: The temperature of your oil is everything. If it’s too low, the chimis will soak up oil and become heavy and greasy. If it’s too high, the outside will burn before the cheesy filling has a chance to get all melty. That 350°F sweet spot is your best friend. Fry in small batches to help keep that temperature from dropping.
Swaps and Fun Variations
Once you get the hang of the basic recipe, you can start playing around with it. It’s hard to mess this up.
Different Fillings
Not a beef person? No problem. You can easily swap the ground beef for a pound of shredded chicken (a rotisserie chicken is great for this), pulled pork, or even just black beans and corn for a vegetarian version. Just make sure your filling isn’t too wet.
Spice It Up
If you like a little heat, add a chopped jalapeño in with the onion, or toss a pinch of red pepper flakes into the seasoning mix. A dash of hot sauce in the finished filling also works wonders.
Cheese Adventures
Experiment with different cheeses. Pepper Jack adds a nice little kick. A mix of sharp cheddar and queso asadero would be amazing. Use what you love.
Can I Make These Ahead of Time?
Yes, you can! This is a great recipe for meal prep.
You can make the beef filling up to 3 days in advance and just keep it in an airtight container in the fridge.
You can also assemble the chimichangas completely (filling and folding), but don’t fry them yet. Place them on a baking sheet, freeze them for an hour until they’re solid, and then transfer them to a freezer bag. They’ll keep for up to 3 months. You can fry them straight from the freezer; just add a few extra minutes to the cooking time.
Storing and Reheating Leftovers
If you actually have leftovers, first of all, congratulations on your self-control.
Store them in an airtight container in the fridge for up to 3 days. The tricky part is reheating them so they get crispy again. The microwave will just make them soft and sad.
The best way is in an air fryer at 375°F for about 4-5 minutes. An oven or toaster oven also works great. Just pop them on a baking sheet at 400°F for about 10-15 minutes, or until they’re heated through and crispy again.
Frequently Asked Questions
Q1. Can I bake these instead of frying?
Ans: Yes, you can. Brush them with a little melted butter or oil and bake at 400°F for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as the fried version, but they’re still delicious.
Q2. Why did my chimichangas fall apart in the oil?
Ans: This usually happens for two reasons: you overfilled them, or you didn’t warm the tortilla enough before folding, which caused it to crack. Make sure your tortillas are soft and pliable and don’t get too greedy with the filling.
Q3. My filling seems too watery. What should I do?
Ans: If your filling looks wet, just let it simmer on low for a few more minutes with the lid off to let some of that extra liquid evaporate. A wet filling will make the tortillas soggy and they’re more likely to tear.
Q4. What kind of oil is best for frying?
Ans: You want a neutral oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are all perfect choices for this.
Wrapping Up
See? That wasn’t so bad. You just made restaurant-quality chimichangas right in your own kitchen. You took a few simple ingredients and turned them into something special.
That crispy, golden shell giving way to that savory, cheesy filling is a feeling of pure accomplishment. So go ahead, take that first bite. You earned it.
Now I want to hear from you. Give this recipe a try and let me know how it goes in the comments below. Did you try a fun variation? Did you discover a new secret tip? I love hearing about your kitchen adventures.
