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Bite into these beef and cheese chimichangas and you'll get crunchy golden pockets loaded with classic Tex-Mex vibes. Juicy seasoned beef, stretchy cheese, and perfectly crisped tortillas always vanish fast at my place. The combo of flavors and crunch just makes everybody smile.
Back in college, a tiny Mexican place introduced me to chimichangas. Tried forever to nail that perfect crisp at home, and finally cracked the code with this simple approach. Now, my family can’t wait to dig in when these hit the table.
Irresistible Ingredients
- Vegetable oil gives you that irresistible crunch thanks to its ability to withstand high heat
- Flour tortillas are what you want for wrapping and crisping burrito size works like a charm for rolling
- Salsa keeps things juicy and gives a tomato punch chunky salsa brings more texture
- Cheddar cheese—melted and gooey sharp cheddar boosts the flavor even more
- Salt and pepper show off all the other flavors you worked in
- Cumin adds earthy depth that plays so well with beef
- Chili powder brings the Tex Mex magic use a mild one if the kids are eating
- Garlic powder makes things savory and it won’t burn like fresh garlic can
- Onion diced for that sweet bite yellow onion is your friend here
- Ground beef forms the base—go for 80/20 for best taste
Craveworthy Instructions
- Drain and rest
- Once your chimichangas are fried, use tongs or a slotted spoon to move them to paper towels so extra oil gets soaked up. Give them a couple minutes before digging in—this helps them stay extra crispy and lets the filling firm up a bit.
- Go golden
- Pour enough oil into a deep skillet to reach about one inch. Heat it to 350°F. When it’s hot, gently lay chimichangas seam side down—do a few at a time so your pan doesn't get crowded. Let them brown on each side for about two or three minutes until crispy and gorgeously golden. Watch them close so they don’t burn.
- Wrap and roll
- Scoop around 1/3 cup filling a little beneath the center on each tortilla. Flip up the bottom edge to cover the filling, then fold both sides in toward the middle. Finally, roll it up from the bottom, putting the seam underneath. Toothpicks can help hold things together—just don’t forget to pull them out later.
- Get tortillas ready
- Microwave the tortillas for 20 seconds with a damp paper towel on top, or warm in a dry pan. It’s much easier to fold them when they’re soft. Always cover the rest while you’re working on one so they don’t dry out.
- Mix your filling
- Turn your heat down first then toss the shredded cheese and salsa into the seasoned meat. Keep stirring until the cheese melts into everything. You want this blend to be thick enough to spoon easily, not runny. Pull off the heat and let it cool off a bit so you can handle it.
- Season everything up
- Toss in your salt, pepper, cumin, chili powder, and garlic powder while the meat’s still hot. Stir really well so all the flavors bloom in the little bit of fat left in the pan. Let it cook about a minute—your kitchen will smell amazing.
- Brown your beef
- Heat a skillet on medium, toss in ground beef and chopped onion, and move everything around until the pink’s gone and onions turn soft—it’ll take around 5 minutes. Drain off any grease afterwards so your wraps stay crunchy, not greasy.
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The real trick here is hot oil that turns the outside into crunchy magic. My grandma always said to listen for that first sizzle when you drop the chimichanga in—that fun sound means you’ll get the best crispy bite.
Prep Ahead Like a Pro
You can build and chill these chimichangas right up to the frying bit. Just wrap each one tight in plastic and they’ll keep fine in the fridge for a full day. If you’re short on time, the beef mix itself lasts up to three days sealed up. When hunger hits, just assemble, fry, and serve—no fuss needed.
Bake Instead
Want to skip frying? You totally can. Heat your oven to 425°F. Rub a little oil on each rolled chimichanga, put them seam side down on a tray, then bake for 15 or 20 minutes until crunchy and golden, flipping them over halfway. It’s not quite like frying, but they’re still super tasty and have about 30 percent fewer calories.
Tasty Serving Ideas
Make it a full fiesta by pairing chimichangas with refried beans and cilantro lime rice. Go wild with toppings: pile on lettuce, tomato, crema, diced jalapeños, guac, or pico de gallo. Setting up a topping bar is our favorite Friday tradition—everyone gets to mix and match just how they like.
Common Queries
- → How should I fold the wraps to keep them secure?
Put the filling in the center of a warm tortilla. Bring in the sides and roll it up snug, like a burrito. This way, the filling won’t spill when frying.
- → Can I skip frying and cook them another way?
Absolutely! You can bake them at 400°F for about 20 minutes. Brush the tortillas with some oil first to make them crispy.
- → What sides go well with these wraps?
They’re awesome with toppings like guacamole, sour cream, lettuce, salsa, or even rice and beans for a full meal.
- → How do I keep the filling from bursting out?
Don’t overstuff the tortilla, and roll it tight. Fry it seam-side down to keep it sealed while cooking.
- → Can I get a head start preparing these?
The beef filling can be made in advance and kept in the fridge. Assemble and fry the wraps just before eating to keep them crunchy.