Someone, somewhere, looked at a burrito and thought: “This needs to be fried.”
That person was a genius. The chimichanga is a golden, crispy, shatteringly delicious masterpiece. A flour tortilla stuffed with seasoned meat, beans, and cheese, then fried until crackly-crunchy. Baked version included if you’re being healthy (no judgment… okay, a little).
Makes 6 chimichangas.
Step-by-Step Instructions
Cook the Filling
Brown ground beef in a skillet over medium-high heat. Drain grease.
Add taco seasoning and water. Simmer 3 minutes until thickened.
Warm the Tortillas
Microwave tortillas for 20 seconds or warm in a dry skillet. This prevents cracking.
Assemble
Spread 2 tablespoons refried beans in the center of each tortilla.
Top with seasoned beef and shredded cheese.
Fold in the sides, then roll tightly from the bottom up.
Secure with toothpicks if needed.
Fry or Bake
Fry: Heat 1 inch oil to 350°F (175°C). Fry chimichangas seam-side down for 2-3 minutes per side until golden brown.
Bake (healthier): Brush with oil. Bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
Air fry: 375°F (190°C) for 8-10 minutes.
Serve
Remove toothpicks. Top with sour cream, salsa, guacamole, lettuce, and hot sauce.
Eat with your hands. Napkins required.
Summary
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Yield: 6 chimichangas
Difficulty: Easy
Storage Notes
- Fridge: Fried chimichangas keep for 3 days. They will lose crispiness.
- Reheat: Air fryer at 375°F for 6-8 minutes or oven at 400°F for 10 minutes. No microwave (soggy disaster).
- Freezer: Freeze uncooked, assembled chimichangas for up to 2 months. Fry or bake from frozen (add 5-10 minutes).
- Pro tip: Bake or air fry for leftovers. Re-frying is messy.
