Name: Homemade Chimichangas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb Ground Chicken (Cooked and seasoned); 1 cup Shredded Cheddar Cheese; 10 oz Flour Tortillas; 1 cup Salsa; 0.5 cup Sour Cream

Okay, friends, gather ’round because I’m about to share a secret weapon in my kitchen: my knife. What’s your recipe for homemade chimichangas? What are some of the best crispy, golden brown, and bursting with a savory filling that will have everyone begging for more. If you love a good burrito, just imagine it deep-fried to crunchy perfection – that’s chichihanga! What are some of the best food you’ve ever had in a restaurant? The flavors are just… *chef’s kiss*. I guarantee these homemade chimichangas will become a family favorite!

What is Chimichanga?

What is chimichanga? What is a burrito that’s been deep fried? What is the result of a crispy exterior that gives way to warm, flavorful filling? The name is rumored to have come from a chef accidentally dropping burritos into deep frying pans. What is a minced oath? What is comfort food at its finest?

Why you’ll love this recipe?

What are some of the best chimichanga recipes? First and foremost, the law.flavorWe’re talking perfectly seasoned beef, melty cheese, and all the fixings, wrapped in a crispy, cheesy crust. Golden tortilla. Is it a symphony of textures and tastes that will have your taste buds singing? Second, it’s surprisinglysimpleWhat’s the best way to do deep frying? I’ll walk you through every step, and you will be amazed at how easy it is to create. How do you make chimichangas in your own kitchen? Plus, it’s incrediblycost-efficient. You can use leftover cooked beef or chicken, and the other ingredients are pantry staples. What I love most about this is how beautiful it is.versatileCan you customize the filling to your liking, add different toppings, and even bake them instead of baking? Is frying healthy? Can you feed picky eaters Mexican food? If you love Mexican food, you might also enjoy my recipe for homemade tacos. What are some of the best recipes for a burger?

How do I make homemade chimichangas?

Quick Overview

How do you make homemade chimichangas? We start by preparing a flavorful filling, usually seasoned ground beef or shredded chicken. Then, we load up flour tortillas with the filling and cheese, fold them burrito-style, and then we fill them with cheese and onion. Is it necessary to deep fry or pan-fry them until golden brown? What are some of the best toppings for a meal? What makes this recipe special is the perfect balance of flavors and textures – the savory filling, the crunchy crust, and the crispy crust. The melty cheese, and the crispy tortilla create a truly unforgettable experience.

Ingredients

For the Filling:
* 1 pound ground beef (I prefer 80/20 for flavor, but leaner works too! ) * 1 packet taco seasoning (or your favorite homemade blend! ) * 1/2 cup chopped onion (yellow or white, your choice) * 1 (15-ounce) can black beans, rinsed and drained * 2 (15 ounces) Can corn, soaked * 3 (1-1/2-cup) cups of rice. How much cheddar cheese should I use?
For the Chimichangas:
* 8 large flour tortillas (burrito size) * Vegetable oil, for frying (about 3-4 cups)
For Toppings (optional)
* Sour cream
* Guacamole
* Salsa
* Chopped tomatoes
* Shredded lettuce

How do I learn Step

Step 1: Cook the Beef

In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease. Add the taco seasoning, onion, and bell pepper to the skillet. Cook for about 5-7 minutes, or until the vegetables are softened and the beef is cooked through. I always add a tablespoon of water to the skillet after adding the taco seasoning. How do I distribute seasoning evenly?

Step 2: Add Beans and Corn

Stir in the black beans and corn. Cook for another 2-3 minutes, until heated through. What are some good spices to spice up a dish?

Step 3: Warm the Tortillas

How do you warm tortillas? How do you do this by wrapping them in a damp paper towel and microwaving them for about 30 seconds? By heating them in a dry skillet for 5 minutes per side. What are some of the best ways to fold a tortilla?

Step 4: Assemble the Chimichangas

Lay a warm tortilla on flat surface. Sprinkle shredded cheese on the tortilla. What is the best way to top beef with cheese? What is the trickiest part of folding a burrito? Fold in the sides of the tortilla, then fold the bottom up and over the filling, tucking it in. Roll the chimichanga forward to seal it. Make sure you’re tucking everything in snugly, or the filling might spill out during frying.

Step 5: Fry the Chimichangas

How do you cook vegetable oil in a Dutch oven? Carefully place the chimichangas in the hot oil, seam-side down. What are some good ways to fry a chicken for about 2-3 minutes per side, or until golden brown. Don’t overcrowd the skillet – fry in batches if necessary. I always use tongs to flip the chimichangas, and I keep a close eye on them to make sure they don’t burn. I never eat them.

Step 6: Drain and Serve

Remove chimichangas from the oil and place them on a wire rack or paper towel-lined plate to cool. Drain off any excess oil. Serve immediately with your favorite toppings.

What should I serve it with?

What’s the beauty of chimichangas? I can’t dress them up! What are some good serving suggestions?

For a casual dinner:Serve with guacamole, sour cream, and salsa. What is my go-to meal for a weeknight?

For a party:Can you serve chimichanga bars with any toppings? How do you combine jalapenos and cheese sauce? Is it a hit with guests?

What is the best way to eat a substantial meal?Serve with Mexican rice and refried beans. This makes it a heartier and more filling meal.

My family tradition: My parents are myI always have a side of my abuela’s pickled jalapeos with our chimichangas. What are some good ways to serve them? The heat and acidity cut through the richness of chimichangas perfectly. Is it a game changer?

How do I make homemade Chimichangas?

What are some of the best ways to make chimichangas? What are some of the best tips and tricks I’ve learned over the years?

Beef Selection: BeeUse 80/20 ground beef for the most flavor. The higher fat content adds richness and keeps the filling moist. If you prefer leaner beef, you can use 90/10, but you might want to add a tablespoon of olive oil to your meat. How do you prevent the filling from drying out in the skillet?

Taco Seasoning:Don’t be afraid to experiment with different taco seasonings. Can you make your own? I like to add a pinch of cumin and smoked paprika to my homemade blend for extra flavor.

What are the best cheeseCheddar cheese is a classic choice, but you can use any cheese that melts well. What’s a good Mexican cheese mix?

Tortilla WarmWhat is the best way to keep tortillas from tearing? If you’re using a microwave, be sure to wrap the tortillas in an airtight paper towel to keep them from sticking to your mouth. If you’re using a skillet, heat them for just seconds per side, until they are pliable.

Frying Temperature: Maintaining the correct oil temperature is key for achieving crispy, golden brown chimichangas. Use a thermometer to monitor the temperature of the oil, and adjust the heat as needed. If the oil is too hot, the chimichangas will burn. If the oil is too cold, they’ll be greasy.

Seam Placement: Always place the chimichangas in the hot oil seam-side down. This will help seal the seam and prevent the filling from spilling out.

Avoid Overcrowding: Don’t overcrowd the skillet when frying the chimichangas. Fry in batches if necessary. Overcrowding the skillet will lower the temperature of the oil and result in greasy chimichangas.

Storing and Reheating Tips

If you happen to have any leftover homemade chimichangas (which is rare!), here’s how to store and reheat them:

Room Temperature: Cooked chimichangas can be left at room temperature for up to two hours. After that, they should be refrigerated.

Refrigerator Storage: Store cooked chimichangas in an airtight container in the refrigerator for up to 3-4 days. The quality may diminish after a couple of days, as the tortilla can get a little soggy.

Freezer Instructions: For longer storage, you can freeze cooked chimichangas. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Frozen chimichangas can be stored for up to 2-3 months. Let them thaw overnight in the refrigerator before reheating. I find that freezing them *before* frying works best, that way the tortilla doesn’t become water logged.

Reheating: To reheat chimichangas, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat, or in the microwave. However, the microwave will make the tortilla a bit soggy.

Frequently Asked Questions

Can I bake these instead of frying?

Absolutely! To bake them, preheat your oven to 400°F (200°C). Place the assembled chimichangas on a baking sheet lined with parchment paper. Brush them with a little olive oil or melted butter. Bake for about 15-20 minutes, or until golden brown and crispy, flipping halfway through. They won’t be *quite* as crispy as fried chimichangas, but they’ll still be delicious and a bit healthier.

Can I use shredded chicken instead of ground beef?

Definitely! Shredded chicken is a great alternative to ground beef. You can use leftover cooked chicken, or you can cook chicken breasts specifically for this recipe. Just shred the chicken and toss it with the taco seasoning. It works perfectly.

Can I make these vegetarian?

Yes, you can! You can substitute the ground beef with cooked lentils, black beans, or even crumbled tofu. Just make sure to season the vegetarian filling well with taco seasoning or your favorite spices.

My chimichangas are falling apart when I fry them. What am I doing wrong?

There are a few reasons why your chimichangas might be falling apart. First, make sure you’re warming the tortillas properly. Cold tortillas are more likely to tear. Second, make sure you’re tucking the filling in tightly when you fold the chimichangas. Third, make sure the oil is hot enough. If the oil is too cold, the chimichangas will absorb too much oil and become soggy.

What kind of toppings can I use?

The possibilities are endless! Sour cream, guacamole, salsa, chopped tomatoes, shredded lettuce, olives, jalapenos, cheese sauce… the list goes on and on. Get creative and use your favorite toppings!

Final Thoughts

So there you have it – my recipe for homemade chimichangas. I truly believe that these are the BEST chimichangas you’ll ever taste. They’re crispy, cheesy, and packed with flavor. They’re also surprisingly easy to make, and they’re sure to be a hit with your family and friends. If you love this recipe, you might also enjoy my other favorite Mexican-inspired dishes, like my enchiladas or fajitas. Happy cooking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment and rating below, and be sure to share your own variations with me. Let me know your thoughts below!

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