Crispy, golden-brown tortillas filled with seasoned beef, gooey melted cheese, and bold spices—chimichangas are a Tex-Mex favorite that combines the best elements of burritos and fried comfort food. Whether you enjoy them topped with creamy sour cream, fresh guacamole, or zesty salsa, chimichangas are a crowd-pleasing dish perfect for weeknight dinners, game nights, or special occasions.
In this article, we’ll explore the history of chimichangas, expert tips for making them at home, variations to suit different tastes, serving suggestions, and answers to common questions.
The History of Chimichangas: A Happy Accident?
A Mexican-Inspired American Dish
Despite their strong Mexican influence, chimichangas are considered a Tex-Mex creation, originating in the Southwestern United States, particularly Arizona.
One popular legend claims that chimichangas were invented by accident when a burrito was dropped into a deep fryer. Instead of throwing it away, the cook let it fry, creating a crispy, golden masterpiece. Whether fact or fiction, the result is undeniable—chimichangas have become a staple of Mexican-American cuisine, enjoyed in restaurants and homes alike.
Chimichangas vs. Burritos: What’s the Difference?
While similar in appearance, chimichangas and burritos have a key difference:
✔ Burritos are soft and wrapped in a flour tortilla, served without frying.
✔ Chimichangas are deep-fried or baked, creating a crispy, golden shell.
The crispiness of the tortilla gives chimichangas their signature texture, making them a deliciously crunchy twist on the classic burrito.
Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- ½ cup tomato sauce
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded cheddar cheese or Mexican blend
- ½ cup refried beans (optional)
- Salt and pepper, to taste
For the Chimichangas:
- 8 large flour tortillas (burrito size)
- Vegetable oil (for frying)
- Toothpicks (to secure the chimichangas)
For Toppings (Optional):
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
Directions
Step 1: Prepare the Filling
- Cook ground beef over medium heat until browned.
- Drain excess fat, then add onion and garlic, cooking until fragrant.
- Stir in taco seasoning, tomato sauce, and diced green chiles.
- Remove from heat and mix in shredded cheese (and refried beans, if using).
Step 2: Assemble the Chimichangas
- Warm tortillas for pliability.
- Place about ¼ cup of filling in the center of each tortilla.
- Fold in the sides, then roll tightly like a burrito.
- Secure with a toothpick.
Step 3: Fry Until Crispy
- Heat 1 inch of vegetable oil to 350°F (175°C).
- Fry chimichangas seam-side down, 2-3 minutes per side, until golden brown.
- Drain on paper towels and remove toothpicks before serving.
Step 4: Serve & Enjoy
- Top with sour cream, guacamole, salsa, lettuce, tomatoes, and cilantro.
- Serve immediately for the best crunch.
Nutritional Information (Per Chimichanga, Without Toppings)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 16g |
| Carbohydrates | 28g |
| Protein | 18g |
| Sodium | 850mg |
Why You’ll Love This Recipe
1. Crispy, Cheesy, and Packed with Flavor
Chimichangas are the perfect combination of crispy tortilla, seasoned beef, and melted cheese. Each bite delivers a satisfying crunch followed by a rich and savory filling.
2. Easy to Customize
This recipe allows for countless variations—swap out beef for shredded chicken, pork, or beans, or add spicy elements like jalapeños or chipotle peppers.
3. Restaurant-Quality at Home
Chimichangas may seem like a restaurant-only dish, but they’re surprisingly easy to make at home with simple ingredients and basic cooking techniques.
4. Great for Meal Prep and Freezing
Chimichangas can be prepared ahead of time and either fried fresh or baked from frozen, making them a convenient meal option for busy schedules.
5. Perfect for Any Occasion
Whether you’re hosting a Tex-Mex night, meal prepping for the week, or just craving something indulgent, these chimichangas are a guaranteed hit.
Expert Tips for Making the Best Chimichangas
While chimichangas are simple to make, a few key techniques will ensure they turn out crispy, flavorful, and perfectly golden.
1. Use Large, Pliable Tortillas
Flour tortillas work best for chimichangas because they crisp up nicely when fried or baked. Choose large burrito-sized tortillas to allow room for folding.
Tip: Warm the tortillas slightly before assembling to prevent cracking when rolling them.
2. Don’t Overfill the Chimichangas
Too much filling can make the chimichanga hard to roll and prone to bursting during frying. Stick to about ¼ to ⅓ cup of filling per tortilla for the best results.
3. Secure the Tortillas Before Frying
To prevent chimichangas from unraveling in the hot oil, secure them with toothpicks or wrap them tightly with the seam side down.
4. Use the Right Oil for Frying
Choose an oil with a high smoke point for frying, such as:
✔ Vegetable oil
✔ Canola oil
✔ Peanut oil
Heat the oil to 350°F (175°C) before frying to ensure a crispy, golden exterior without absorbing too much grease.
5. Fry in Small Batches
Overcrowding the pan can lower the oil temperature, making chimichangas greasy rather than crispy. Fry in batches to maintain even cooking.
6. Drain Excess Oil Properly
Once fried, place the chimichangas on a paper towel-lined plate to absorb any excess oil. This helps maintain their crispy texture.
7. Try a Baked or Air-Fried Version
For a lighter option, brush chimichangas with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. Alternatively, air fry them at 375°F for 8-10 minutes.
Popular Variations of Chimichangas
1. Shredded Chicken Chimichangas
Swap ground beef for slow-cooked shredded chicken seasoned with taco spices and salsa for a juicy, flavorful alternative.
2. Spicy Chorizo & Cheese Chimichangas
For a bold, smoky twist, use crumbled chorizo mixed with melted cheese for an ultra-rich and savory filling.
3. Vegetarian Black Bean & Cheese Chimichangas
For a meatless option, fill chimichangas with seasoned black beans, cheese, corn, and sautéed peppers.
4. Breakfast Chimichangas
Fill with scrambled eggs, sausage, and cheese, then fry for a delicious breakfast version.
5. Sweet Dessert Chimichangas
For a dessert spin, fill tortillas with sweetened cream cheese and fruit before frying, then dust with cinnamon sugar.
Best Toppings & Sides for Chimichangas
Classic Toppings
✔ Sour cream – Adds a cool, creamy contrast.
✔ Guacamole – A rich and fresh topping that complements the crispy shell.
✔ Pico de Gallo – A fresh, tangy salsa for balance.
✔ Queso Fresco or Cotija Cheese – A salty, crumbly cheese to enhance flavor.
Delicious Side Dishes
✔ Mexican Rice – A perfect companion to complete the meal.
✔ Refried Beans – A creamy, hearty addition.
✔ Elote (Mexican Street Corn) – Sweet and spicy grilled corn.
✔ Fresh Green Salad – Adds a light contrast to the rich chimichangas.
Frequently Asked Questions
1. Can I Make Chimichangas Ahead of Time?
Yes! Assemble the chimichangas and store them in the refrigerator for up to 24 hours before frying.
2. Can I Freeze Chimichangas?
Absolutely! Wrap uncooked chimichangas in plastic wrap and aluminum foil, then freeze for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
3. How Can I Prevent Chimichangas from Becoming Soggy?
- Drain on paper towels after frying to remove excess oil.
- Avoid overloading with toppings that can make the tortilla too wet.
- Reheat in an oven instead of a microwave to maintain crispiness.
4. Can I Make a Low-Carb or Gluten-Free Version?
Yes! Use low-carb tortillas or gluten-free wraps and follow the baking method for a lighter option.
Conclusion: Why You Should Try Chimichangas Today
Beef and Cheese Chimichangas are a deliciously indulgent dish that brings together crispy texture, savory fillings, and bold Mexican flavors. Whether you’re craving a restaurant-quality meal at home, looking for a make-ahead freezer meal, or exploring new Tex-Mex favorites, chimichangas are a perfect choice.
With easy preparation, endless customization options, and a satisfying crunch, there’s no reason not to try making chimichangas tonight. Gather your ingredients, heat up the skillet, and enjoy a homemade Tex-Mex classic!
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Easy Beef and Cheese Chimichangas – Crispy & Flavorful
- Total Time: 35 minutes
- Yield: 8 chimichangas 1x
Description
Crispy on the outside, cheesy and flavorful on the inside, these Beef and Cheese Chimichangas are a Tex-Mex classic that will satisfy any craving. With perfectly seasoned ground beef, melty cheese, and a golden, crunchy tortilla, these chimichangas are an easy and delicious dinner idea. Top them with sour cream, guacamole, and salsa for the ultimate meal!
Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- ½ cup tomato sauce
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded cheddar cheese or Mexican blend
- ½ cup refried beans (optional)
- Salt and pepper, to taste
For the Chimichangas:
- 8 large flour tortillas (burrito size)
- Vegetable oil, for frying
- Toothpicks, to secure
Optional Toppings:
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
Instructions
- Prepare the Filling:
- In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon, until browned and fully cooked.
- Drain any excess fat, then add the onion and garlic. Cook for 3-4 minutes until softened and fragrant.
- Stir in the taco seasoning mix, tomato sauce, and diced green chiles. Let the mixture simmer for 2-3 minutes until well combined and heated through.
- Remove the skillet from heat and stir in the shredded cheese until melted. If using refried beans, fold them in as well. Set the filling aside to cool slightly.
2. Assemble the Chimichangas:
- Warm the tortillas in the microwave for 15-20 seconds or on a skillet to make them more pliable.
- Place about ¼ cup of the beef and cheese filling in the center of each tortilla.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito-like shape. Secure the tortilla with a toothpick to keep it closed.
3. Fry the Chimichangas:
- Heat about 1 inch of vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
- Carefully place the chimichangas seam-side down in the hot oil, frying in batches if needed.
- Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer the chimichangas to a plate lined with paper towels to drain excess oil. Remove the toothpicks before serving.
4. Serve:
- Top the chimichangas with your favorite toppings, such as sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and chopped cilantro.
- Serve immediately and enjoy!
Notes
- Baking Option: For a healthier version, brush the rolled chimichangas with oil and bake at 400°F for 20-25 minutes, flipping halfway through.
- Freezing Instructions: Assemble the chimichangas but do not fry them. Wrap them individually in plastic wrap and freeze for up to 2 months. When ready to cook, fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
- Customizations:
- Swap ground beef for shredded chicken, pork, or turkey.
- Add some heat by stirring in diced jalapeños or a splash of hot sauce to the filling.
- Reheating: Reheat leftover chimichangas in the oven at 350°F for 10-15 minutes to maintain their crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
