Crispy Mexican Chimichangas
Golden • Crunchy • Bold & Flavorful
Chimichangas are deep-fried burritos with a crispy shell and a juicy, spiced filling. Perfect for family meals, parties, or weekend treats.
🧾 Ingredients (Makes 6 Chimichangas)
🌶 Filling
2 cups cooked shredded chicken (or beef, pork, or beans)
1 cup shredded Mexican-blend cheese
½ cup refried beans (optional but traditional)
¼ cup diced onion
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp oregano
Salt & pepper to taste
2 tbsp oil
🌯 Tortillas
6 large flour tortillas (burrito size)
🛢 For Frying
Vegetable or canola oil (enough for deep frying)
🌿 Optional Toppings
Sour cream
Guacamole
Pico de gallo
Salsa
Shredded lettuce
👩🍳 Instructions
1️⃣ Prepare the Filling
Heat oil in a skillet over medium heat.
Sauté onion for 2–3 minutes until soft.
Add garlic and spices; cook 30 seconds until fragrant.
Stir in shredded meat and refried beans.
Season with salt and pepper.
Remove from heat and mix in shredded cheese.
2️⃣ Assemble the Chimichangas
Warm tortillas slightly so they’re flexible.
Place filling in the center of each tortilla.
Fold sides inward, then roll tightly like a burrito.
Secure with toothpicks if needed.
3️⃣ Fry Until Golden
Heat oil to 350°F (175°C).
Fry chimichangas seam-side down first.
Cook 2–3 minutes per side until deep golden and crispy.
Drain on paper towels.
🌟 Serve Immediately
Top with sour cream, guacamole, or salsa. Serve hot and crunchy!
❓ Q & A
Q1: Can chimichangas be baked instead of fried?
Yes. Brush with oil and bake at 425°F (220°C) for 20–25 minutes, flipping once.
Q2: What’s the best filling?
Shredded chicken is classic, but beef, carnitas, barbacoa, or beans & cheese work great.
Q3: How do I keep them from opening while frying?
Roll tightly, place seam-side down first, and use toothpicks if needed.
Q4: Are chimichangas Mexican or Tex-Mex?
They’re commonly associated with Northern Mexico and Tex-Mex cuisine.
Q5: Can I make them ahead of time?
Yes. Assemble, refrigerate up to 24 hours, then fry when ready.
Q6: Can I freeze chimichangas?
Yes. Freeze before frying. Fry straight from frozen, adding 1–2 minutes.
Q7: Why aren’t mine crispy?
Common reasons:
Oil not hot enough
Overfilled tortillas
Tortillas too thin
🔥 Variations
Spicy: Add jalapeños or chipotle peppers
Breakfast: Eggs, cheese, potatoes, chorizo
Vegetarian: Black beans, corn, peppers, cheese
Air Fryer: Spray with oil, air fry at 375°F (190°C) for 10–12 min
🌮 Pro Tip
Let chimichangas rest 1 minute after frying—this sets the crunch and keeps the filling juicy.
If you’d like, I can also share:
Healthier air-fryer chimichangas
Street-style mini chimichangas
Cheesy dessert chimichangas
Authentic Sonoran-style filling.
