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Crunchy tortillas packed with seasoned beef and oozing cheddar are the ultimate comfort meal for family dinners or fun gatherings. Every bite bursts with flavor and texture and these chimichangas come together without any complicated techniques. Over the years this recipe has become my go-to any time I need a dinner that everyone will rave about. They remind me of cozy Sunday nights at my mom’s kitchen table.
After trying so many different Tex-Mex recipes this is the one that gets everyone hovering around the kitchen as they cook. I still catch my partner sneaking tastes of the warm filling right out of the pan.
Ingredients
- Lean ground beef: Adds rich meaty flavor and holds structure for a satisfying bite. Look for beef that is bright red with little excess liquid in the package.
- Shredded sharp cheddar cheese: Brings a creamy gooey melt and extra tang. Choose a block and shred for best taste using pre-shredded only if pressed for time.
- Large flour tortillas: Give the perfect wrap and crisp nicely. Check for freshness and flexibility so they fold without tearing.
- Yellow or white onion, diced: For gentle sweetness and base flavor. Go for firm heavy onions with tight skin.
- Fresh garlic cloves, minced: For punchy flavor depth. Use heavy bulbs with no green shoots for best quality.
- Ground cumin: For warm smokey flavor. Freshness matters open a new jar if yours has lost aroma.
- Chili powder: Brings Tex-Mex zing and appealing color. Look for pure chili powder with minimal additives.
- Salt and pepper: For balance with precise seasoning.
- Vegetable oil: For frying since it handles high heat well and brings a golden crunch.
Instructions
- Prep the Skillet:
- Pour enough vegetable oil into a large skillet to coat the base well. Place over medium heat. Give the oil two to three minutes to reach temperature so ingredients sizzle instantly when added.
- Cook the Aromatics:
- Scatter diced onions into the hot oil. Stir frequently and allow them to sweat and slowly turn golden brown over about six minutes. This develops the essential layer of sweetness and boosts every other flavor.
- Brown the Beef and Garlic:
- Add the minced garlic to the onions stirring just until fragrant then crumble in the ground beef. Continue breaking up the meat as it cooks evenly and loses its pink color. This step usually takes six to eight minutes and builds the dish’s foundation.
- Season the Filling:
- Once the beef is fully browned sprinkle in cumin chili powder salt and black pepper. Thoroughly mix so the spices evenly coat every bit of meat and onion. Let the mixture cook another two minutes to enhance the flavors.
- Melt in the Cheddar:
- Remove the skillet from heat. Immediately add the shredded cheddar cheese. Gently stir until the cheese is fully melted and the mixture transforms into a creamy cohesive filling.
- Wrap the Chimichangas:
- Lay out the flour tortillas on a clean work space. Spoon equal portions of beef and cheese filling onto the lower third of each tortilla. Tightly roll up each one folding in the sides to completely encase the filling and prevent leaks as they fry.
- Fry Until Golden and Crisp:
- Reheat the oil if necessary. Place chimichangas seam-side down in the skillet not crowding the pan and fry for about three to four minutes per side. Rotate gently for even color. Once crispy on all sides transfer to a plate lined with paper towels so excess oil is absorbed.
- Serve and Enjoy:
- Arrange hot chimichangas on a platter and serve right away with a side of salsa or guacamole. The contrast between crisp exterior and melty interior is unbeatable.
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Chimichangas always bring me back to those bustling family feasts when laughter was as plentiful as food. Cheddar is my secret weapon for a gooey bite and always gets compliments. My kids love these dipped in salsa made from my grandmother’s recipe.
Storage Tips
Let any leftovers cool fully then wrap each chimichanga in foil or an airtight container. Store in the refrigerator for up to three days. To re-crisp pop in the oven at three hundred seventy five degrees for ten to fifteen minutes until hot through. Avoid microwaving if you want to keep the crust crisp.
Ingredient Substitutions
Try ground turkey or shredded rotisserie chicken for a lighter or quicker option. Another cheese like Monterey Jack works well if cheddar is not on hand. Corn tortillas can replace flour but are trickier to roll and fry without splitting a quick warm-up helps.
Serving Suggestions
Serve with guacamole salsa sour cream or a zesty cabbage slaw. I sometimes offer chimichangas with a simple Mexican rice and black beans for a festive spread. They’re fun to set out at a party as finger food with an array of toppings.
Cultural Context
Chimichangas are believed to have been invented in the Southwest by accident when a burrito fell into a fryer. They became a Tex-Mex classic prized for their crunch and savory fillings. This homemade version lets you capture restaurant flavor right at home.
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These chimichangas deliver a delicious golden crunch with every bite. Get ready for big smiles and clean plates at your table.
Frequently Asked Questions
- → How do you get tortillas crispy when frying?
Use hot vegetable oil and fry the tortillas seam-side down first until golden on both sides. Drain on paper towels for extra crunch.
- → Can you use other types of cheese?
Yes, try Monterey Jack, pepper jack, or a Mexican blend for different flavors and melting qualities.
- → What are some good toppings for chimichangas?
Salsa, guacamole, sour cream, diced tomatoes, lettuce, and fresh cilantro all pair well with these chimichangas.
- → Can you prepare the filling ahead?
Absolutely. Make the beef and cheese filling a day in advance and store it refrigerated until ready to assemble and fry.
- → Are there alternatives to frying for a lighter option?
Bake in a preheated oven at 425°F, lightly brushing with oil to achieve a crisp texture with less fat.