Golden and crispy, Chimichangas made with chicken, pork, or beef are the perfect way to use up leftover meat! Fried in oil, or baked in the oven, they are easy to make and bursting with flavor!
My all-time favorite Mexican food has got to be the chimichanga. A flour tortilla stuffed with meat and fried. There is just something magical about the crispy, golden wrapping for the tender, tasty meat. I’m addicted from the first bite.
A chimichanga is basically a burrito that has been fried. But you don’t need a deep-fat fryer. In fact, I don’t recommend you try to deep-fat fry these. Things are so much easier if you just fry them with a little oil in a pan! Want to oven-bake them instead? No worries! I’ll tell you how to do that, too, and still get a crispy coating.
Today’s Freebie!
How to Make Chimichangas
Chimichangas are super versatile. You can make them with chicken, pork, or beef. Any type of shredded meat will do. Chimichangas are actually the perfect thing to make with leftover meat.
For a great pork recipe, try my Easy Pork Roast.
For shredded beef, you can use leftovers from these French Dip Sandwiches.
This Easy Slow Cooker Mexican Shredded Chicken from Carlsbad Cravings looks divine!
There are TONS of recipes for meat you can use. Just pick your favorite.
How to Roll Chimichangas
Now you just need to lay out a large flour tortilla and place your shredded meat (along with any other fillings, like beans, rice, or cheese) close to one side of the tortilla. Make sure to leave a little room on both sides.
Now fold the end up over the top of the filling.
Next, fold both sides in over the top. Hold them there while you roll the whole chimichanga over.
Keep rolling the chimichanga, folding the sides in as necessary. Finish with the seam side down.
How to Fry Chimichangas
Now it’s time to fry the chimichangas. In a frying pan on the stove, pour about half an inch of vegetable oil. Heat over medium until the oil is hot. You will know it’s ready to fry when you toss in a bread crumb and it sizzles and turns golden brown. If it browns or burns quickly, your oil is too hot and you’ll need to turn it down a little and wait for it to cool. Otherwise, your chimichanga will get too brown on the outside, and not heated in the middle.
Using tongs, gently place one chimichanga at a time, seam-side down into the hot oil. You may need to keep the tongs in place, or gently press down on top of the chimichanga to keep it from unrolling in the oil. If desired, you can place another chimichanga in the oil. Don’t try to fry more than two at a time, or the temperature of the oil will lower too much.
When the bottom has become golden brown, rotate the chimichanga to fry another side. You may need to use the tongs to hold it together if the seam starts separating from the chimichanga. Continue rotating until all the sides have been fried and are golden and crispy. Remove from the oil and place on a plate to cool slightly before serving.
Can You Bake Chimichangas
If you don’t want to fry the chimichangas, you can bake them in the oven! Simply place them seam-side down on a baking sheet, brush with vegetable oil, and bake at 425 degrees F. for 20 minutes or until golden brown. There is a great recipe for Baked Chicken Chimichangas from Lil’Luna.
Can You Freeze Chimichangas
After the chimichangas have cooled, you can freeze them. Just place in an airtight plastic bag and place in the freezer.
How to Reheat Chimichangas
For optimal results, I suggest a two-pronged approach. Simply reheating chimichangas in the microwave will leave you with a soggy tortilla. But trying to reheat them in the oven results in an overly-crispy outside, but not-hot inside. (Plus, it takes a long time). So for individual chimichangas, I suggest the following:
If the chimichanga has been stored in the refrigerator, reheat in the microwave for 30 seconds. If it is frozen, reheat in the microwave for one minute. Then place in a 350-degree F. oven for about ten minutes, until the outer covering is crispy again. (I love using my toaster oven because it heats up really quickly). These times are just estimates. Be sure to watch and take your chimichanga out of the oven when your desired level of golden crispiness has been achieved.
I love my chimichangas with some great Classic Guacamole and Pico de Gallo.
The next time you make meat in the crock pot, be sure to save some to you can make these easy, super delicious chimichangas!
Today’s Freebie!
Golden and crispy, Chimichangas made with chicken, pork, or beef are the perfect way to use up leftover meat! Fried in oil, or baked in the oven, they are easy to make and bursting with flavor!
- 1 pound shredded chicken, pork, or beef (seasoned how you like)
- 1 cup chicken or beef broth (optional, if needed to give the meat a little more moisture)
- 1 cup shredded cheddar, Mexican, or pepper-jack cheese
- 6 large flour tortillas
- vegetable oil for frying
If your shredded meat is dry, add it to a frying pan along with one cup of chicken or beef broth. Heat over medium heat until the meat is warm and moist.
Place a tortilla on a plate or cutting board. Add about 1/4 cup of shredded meat to one end of the tortilla. Top with shredded cheese. (You may also add beans and/or rice if desired).
Fold the end of the tortilla over the top of the filling. Then fold in the sides over the top, and begin rolling the chimichanga, continuing to fold in the sides as necessary.
Pour about 1/2 inch of vegetable oil into a frying pan on the stove. Heat over medium until the oil is hot. Test it by tossing in a small breadcrumb and seeing if it sizzles and turns golden brown.
Place one or two chimichangas into the hot oil, seam-side down. Fry until golden on the bottom. Rotate the chimichangas and fry on all sides until golden brown. Remove to a plate while you fry the rest.
Serve immediately with sour cream, salsa, guacamole, lettuce, tomatoes, and any other toppings you would like.
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Chimis are one of my FAVORITE Mexican foods!!! I can’t wait to pair this with my Guac!!!
They look so perfectly fried and simply delicious!
Chimis are one of my favorite Mexican foods too!! I love them piled high with all the toppings!!