Ingredients
Scale
- 4 large flour tortillas
- 1 lb cooked shredded chicken or beef
- 1 cup refried beans
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup sour cream
- 1 cup salsa or pico de gallo
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Oil for frying
- Fresh cilantro for garnish
- Optional: jalapeños, lime wedges, sliced avocados
Instructions
- Prepare the filling by cooking and shredding the chicken or beef, then mix with chili powder, cumin, and salsa.
- Lay out each tortilla, spread refried beans, add the seasoned meat, sprinkle with cheese, and top with salsa. Roll tightly and seal edges.
- Heat oil in a deep skillet or fryer. Carefully fry each rolled chimichanga until golden and crispy, about 3-4 minutes per batch. Drain on paper towels.
- Slice the fried chimichangas in half, then garnish with sour cream, cilantro, and additional salsa. Serve hot with lime wedges, jalapeños, and avocado slices.
Notes
- Ensure the oil is at the right temperature to achieve crispy chimichangas.
- You can prepare the filling ahead and assemble just before frying.
- Use fresh cilantro and toppings for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Gluten-Free optional, high-protein
Nutrition
- Serving Size: 1 chimichanga with toppings
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 110mg