Here’s a complete, authentic-style recipe for Mexican Chimichangas — crispy on the outside, juicy and flavorful inside 🌯🔥
Mexican Chimichangas
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6 chimichangas
🧾 Ingredients
Filling
- 2 cups cooked shredded chicken or beef
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup refried beans
- ¼ cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt & pepper to taste
Chimichangas
- 6 large flour tortillas
- Oil for frying
Toppings (Optional)
- Sour cream
- Guacamole
- Shredded lettuce
- Pico de gallo
👩🍳 Instructions
1️⃣ Prepare filling
- In a bowl, mix shredded meat, cheese, refried beans, salsa, cumin, chili powder, garlic powder, salt, and pepper
2️⃣ Assemble chimichangas
- Place ⅓–½ cup filling in center of each tortilla
- Fold sides inward, then roll tightly into a burrito shape
3️⃣ Fry until crispy
- Heat 1–2 inches oil in a deep skillet to 350°F (175°C)
- Fry chimichangas seam-side down first
- Cook 2–3 minutes per side until golden brown
- Drain on paper towels
4️⃣ Serve
- Serve hot with toppings of choice
🥗 Nutrition (Approx per chimichanga)
- Calories: 420 kcal
- Protein: 22 g
- Fat: 24 g
- Carbs: 32 g
🌟 Tips & Variations
- Baked chimichangas: brush with oil, bake at 425°F (220°C) for 20–25 minutes, flipping once
- Air fryer: cook at 375°F (190°C) for 12–15 minutes
- Vegetarian: use black beans, rice, and veggies
- Extra crispy: secure with toothpicks before frying
