Chimichanga

You know what’s better than a burrito? A deep-fried burrito. The chimichanga is a staple of southwestern and Tex-Mex cuisine that’s similar to a burrito, with various fillings wrapped inside a tortilla then fried until golden brown. They taste best smothered with salsa, guacamole and sour cream, topped with cheese and lettuce, and served with rice and beans. This chimichanga recipe features onions, tomatoes, and green chiles in the filling, plus diced potatoes for some starchy goodness. If you prefer a more traditional option, use refried beans.

That’s the beauty of the chimichanga: It’s super customizable! Choose any protein, from chicken chimichangas to beef or pork. Or go with extra beans and veggies to make a vegetarian version. If you’re intimidated by cooking with hot oil, don’t be; we’ll show you how to deep-fry confidently. This easy recipe comes together in about 30 minutes, making it ideal as a weeknight dinner.

What is a chimichanga?

Chimichangas are a Mexican-American specialty that consists of rice, beans, meat, cheese or other fillings wrapped in a tortilla and fried to a crispy golden brown. While some claim that the dish was born in Arizona, others think it originated in the Mexican state of Sonora and was brought to the American southwest by immigrants. Chimichangas are served at many restaurants across America, including those focused on Mexican, southwestern and Tex-Mex cuisines.

Chimichanga Recipe Ingredients

• Bacon grease: While bacon grease will infuse your filling with extra savory notes, you can use olive oil instead.
• Protein: Shredded meat—cooked beef, pork or chicken—is the base of the chimichanga filling. Chicken chimichangas are easy to make with leftover or rotisserie chicken for an easy and quick dinner.
• Onion and garlic: Diced onion and minced garlic bring a lot of flavor to the meat filling.
• Tomatoes: We use diced fresh tomatoes, but canned diced tomatoes work just as well. Make sure to drain them first.
• Green chiles: You’ll find canned green chiles in the salsa aisle at your grocery store. Typically made with Hatch chiles, they aren’t super spicy.
• Potato: Microwave or boil one potato and dice it up. You can omit this unique addition, but it adds some nice heft to the filling.
• Seasonings: Salt, dried oregano, chili powder and fresh cilantro pack plenty of flavor into the filling. If you’re sensitive to spice, feel free to omit the chili powder.
• Flour tortillas: Flour tortillas are traditional for making burritos and chimichangas. You’ll want 12-inch tortillas to hold all the fillings. Warm them first, so they’re easier to fold. Use your favorite store-bought brand or make homemade tortillas. You can also use whole-wheat or gluten-free tortillas.
• Oil: Choose a neutral cooking oil such as canola oil or vegetable oil to deep-fry your chimichangas.
• Optional toppings: Elevate your chimichangas with extra layers of flavor and texture by serving them with an array of toppings. Ideas include shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes and sliced olives.

Directions

Step 1: Prepare the filling

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In a large skillet, heat the bacon grease over medium heat. Add the shredded chicken, beef or pork—whichever you’re using—onion, garlic, tomato, chilies and potato to the skillet.

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Stir in the salt, oregano, chili powder and cilantro. Simmer the mixture until the liquid has reduced, two to three minutes.

Editor’s Tip: Let the filling cool briefly before wrapping. Your fingers will thank you.

Step 2: Wrap the chimichangas

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To assemble the chimichangas, place 1/2 cup of filling off-center on each tortilla. Fold up the edge nearest to the filling; fold in both sides and roll it up like a burrito. If needed, secure it with a toothpick.

Editor’s Tip: You can do this assembly-line style by laying out a few tortillas at once, scooping the filling into each, and rolling them up. Securing the ends with toothpicks ensures they won’t unravel in the hot oil.

Step 3: Fry them up

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In an electric skillet or deep-fat fryer, heat the oil to 375°F. Cook chimichangas until they’re golden brown, turning them to cook all sides. Drain them on paper towels. Serve them with the toppings of your choice.

Editor’s Tip: Don’t overcrowd the pan—it’s one of the most common mistakes when deep-frying. Fry the chimichangas in batches. If you don’t have an electric skillet or deep-fat fryer, use a Dutch oven filled with 2 to 3 inches of oil.

Ellie Crowley for Taste of Home

Chimichanga Recipe Variations

• Make a vegetarian chimichanga recipe: Swap out the bacon grease for olive oil and use refried beans or black beans instead of meat. Or incorporate additional chopped vegetables such as bell peppers, squash and zucchini instead of the meat.
• Spice things up: Add diced jalapeno or serrano pepper to the filling along with the chopped green chiles.
• Smother ’em: In addition to the toppings, smother them with cool avocado salsa verde or a warm enchilada sauce.

How to Store Chimichangas

Chimichangas can be stored in the refrigerator for up to four days or frozen for up to three months. To help them stay fresh, they should be stored in an airtight container.

Can you freeze chimichangas?

Wrap cooled chimichangas in foil and place them in a freezer storage bag. They can be frozen for several months, making them perfect for busy nights!

How do you reheat chimichangas?

You can reheat chimichangas in several ways: in a skillet with a little hot oil, in an oven set to 350°, or in an air fryer.

Chimichangas Tips

Ellie Crowley for Taste of Home

What’s the best way to seal a chimichanga for frying?

If you struggle to keep your chimichangas from unrolling, secure them with a toothpick to help seal them for frying. You can even tie them like little packages with kitchen twine.

How do you make baked chimichangas?

Deep-frying makes it a chimichanga, but you can bake them to keep them on the lighter side. Baked chimichangas take about 20 to 30 minutes in the oven. You can make baked chicken chimichangas, but you can also use beef, chorizo, pork or any filling you prefer.

What can you serve with chimichangas?

There are an endless number of dishes that go well with chimichangas. You can make them with other Tex-Mex specialties, such as Tajin limeade, corn salad or Instant Pot black beans. You can pair chimichangas with a colorful Texas taco dip platter featuring beans, cheese, lettuce, tomatoes and other accouterments. You can spoon them on top of the fried burritos.