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Crispy beef and cheese chimichangas are the answer when you crave something satisfying with just the right balance of crunch and melted cheese. This recipe packs all the crowd-pleasing flavors of a Tex-Mex favorite into a perfectly crisp bite, and it comes together faster than you might expect. I love serving these for family movie night or whenever friends are over—there’s never a crumb left.
The first time I made these, my husband asked how I got them so crispy without deep-frying. Now he helps roll them up, and it has become a weekend tradition for us.
Ingredients
- large flour tortillas: choose soft fresh ones for easiest rolling
- ground beef: 80 20 mix keeps them juicy and flavorful
- yellow onion: adds natural sweetness and texture
- garlic: brings that classic savory kick
- ground cumin: gives the filling a subtle earthy warmth
- chili powder: delivers a gentle heat
- smoked paprika: for a hint of smoky depth look for vibrant color
- salt and freshly ground black pepper: to balance the flavors taste and adjust as needed
- shredded sharp cheddar cheese: choose a block and shred it for best melt
- shredded Monterey Jack cheese: creates a creamy melt paired with cheddar
- freshly chopped cilantro: adds a bright finish and freshness
- vegetable oil: for frying go with a neutral oil for a crisp golden crust
- to serve: sour cream salsa guacamole the trio lifts every bite
Step-by-Step Instructions
- Sauté the Beef Filling:
- Heat a large skillet over medium-high and add ground beef onion garlic. Sauté together about seven minutes until beef is browned and onions are soft. Drain off any fat for a non-greasy filling.
- Season the Meat:
- Scatter cumin chili powder smoked paprika salt and black pepper over the meat. Stir thoroughly so every bit is coated. Let cook one minute more to bring out the full flavor of the spices. Take off the heat and immediately fold in both cheeses with cilantro so the cheese just melts.
- Prepare the Tortillas:
- If tortillas feel stiff warm them in a dry skillet for thirty seconds per side or in the microwave wrapped in a damp towel for thirty seconds. You want them pliable so they do not crack while rolling.
- Fill and Wrap:
- Spoon about a third cup of the beef filling into the center of each tortilla. Fold both sides inward then roll bottom up into a tight log. Place seam-side down to keep them sealed in. Use a toothpick if you want extra security before frying.
- Fry to Golden Perfection:
- In a clean skillet pour in vegetable oil and set over medium heat. When the oil shimmers set the chimichangas seam-side down in batches. Fry each side about two to three minutes using tongs to turn until every surface is crispy deep gold. Add oil as needed between batches.
- Drain and Serve:
- Transfer finished chimichangas to a paper towel-lined plate. Rest briefly so they stay crispy. Top with fresh cilantro and dish up alongside plenty of sour cream salsa and guacamole for cooling and bright contrast.
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I always look forward to adding plenty of fresh cilantro. Its bright flavor makes each bite taste even fresher. My family usually gathers in the kitchen to help roll them up and there is always laughter when someone tries to over-stuff a tortilla—it has become our favorite kind of friendly competition.
Storage Tips
Cool leftovers completely before storing. Stack chimichangas in an airtight container with parchment paper between layers to keep them from sticking. Reheat in a toaster oven or air fryer to bring back that original crunch instead of microwaving.
Ingredient Substitutions
Swap ground turkey or shredded rotisserie chicken if you prefer a lighter filling. For a vegetarian twist crumbled tofu or a can of drained black beans work well. You can change up the cheeses too—try pepper jack for extra spice or mozzarella for an ultra-gooey center.
Serving Suggestions
Cut chimichangas in half and pile onto a platter for a party. Serve with shredded lettuce pico de gallo and pickled jalapeños for a restaurant-style spread. They are also delicious topped with a drizzle of hot sauce or a squeeze of fresh lime juice.
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Cultural Note
Chimichangas hail from northern Mexico and the American Southwest. These golden parcels are believed to have been an accidental invention—think burritos gone crispy. They are now a favorite in Tex-Mex kitchens everywhere, bringing fun and comfort to tables.
Recipe FAQs
- → How do I get tortillas soft enough to roll without tearing?
Warm tortillas in a dry skillet for a few seconds per side or microwave them briefly wrapped in a damp towel. This keeps them flexible and easy to roll without splitting.
- → Can other cheeses be substituted for cheddar and Monterey Jack?
Yes, you can use cheeses like pepper jack, mozzarella, or a Mexican blend. Choose varieties that melt well for the best texture and flavor.
- → How do I keep the chimichangas crispy after frying?
Drain on paper towels immediately after frying and let them rest for a minute. Avoid covering them, which traps steam and softens the crust.
- → What garnishes go well with crispy chimichangas?
Classic options include fresh cilantro, guacamole, salsa, and sour cream. These provide cool and refreshing contrast to the rich filling.
- → Can the filling be made ahead of time?
Yes, you can prepare the beef and cheese mixture in advance and store it in the refrigerator for up to two days before assembling and frying.
- → Is there a way to make chimichangas less greasy?
Drain excess fat from the beef after cooking and use just enough oil in the skillet to crisp the tortillas without soaking them. Blot with paper towels after frying.