You know what’s better than a burrito? A deep-fried burrito! The chimichanga is a beloved dish in southwestern and Tex-Mex cuisine, resembling a burrito with delicious fillings wrapped in a tortilla and then fried until crispy and golden brown. These scrumptious bites are best served with your favorite salsa, guacamole, and sour cream, all topped off with cheese and lettuce and accompanied by rice and beans. This particular chimichanga recipe is packed with onions, tomatoes, and green chiles, along with diced potatoes for added heartiness. Prefer a more classic version? Feel free to swap in refried beans!

The beauty of chimichangas lies in their customizability! You can choose any type of protein, from chicken to beef or pork, or skip the meat entirely for a vegetarian option loaded with extra beans and veggies. If you’re hesitant about frying with hot oil, worry not; we’ll guide you on how to deep-fry with confidence. This easy and quick recipe comes together in just about 30 minutes, making it perfect for a weeknight dinner.

What is a chimichanga?

Chimichangas are a Mexican-American treat made from rice, beans, meat, cheese, or various fillings—all wrapped in a tortilla and fried to perfection. Some say this dish originated in Arizona, while others trace its roots back to the Mexican state of Sonora, brought to the American southwest by immigrants. You can find chimichangas on the menus of many restaurants across the U.S., especially those specializing in Mexican, southwestern, and Tex-Mex cuisines.

Chimichanga Recipe Ingredients

• Bacon grease: Using bacon grease adds a savory depth to your filling, though olive oil works just as well.
• Protein: Shredded meat—either beef, chicken, or pork—forms the base of your chimichanga filling. Chicken chimichangas are a breeze to make using leftover or rotisserie chicken for an easy meal.
• Onion and garlic: Diced onions and minced garlic bring an explosion of flavor to the meat filling.
• Tomatoes: Diced fresh tomatoes are perfect, but you can substitute canned diced tomatoes—just be sure to drain them first.
• Green chiles: Look for canned green chiles in the salsa aisle. Typically made from mild Hatch chiles, they won’t add too much heat.
• Potato: Boil or microwave one potato and dice it. This addition is optional but enhances the filling’s texture.
• Seasonings: Salt, dried oregano, chili powder, and fresh cilantro bring plenty of flavor. If you’re sensitive to spice, feel free to skip the chili powder.
• Flour tortillas: Traditional for burritos and chimichangas, 12-inch flour tortillas are ideal for holding all those tasty fillings. Warm them before folding to make the process easier. You can opt for store-bought or even make your own homemade tortillas. Whole wheat or gluten-free tortillas work too!
• Oil: Use a neutral cooking oil, like canola or vegetable oil, for frying your chimichangas.
• Optional toppings: Elevate your chimichangas further by serving them with an array of toppings. Consider shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, and olives.

Directions

Step 1: Prepare the filling

In a large skillet, heat the bacon grease over medium heat. Add your choice of shredded chicken, beef, or pork along with the diced onion, minced garlic, tomato, chilies, and potato. Stir in the salt, oregano, chili powder, and cilantro. Simmer for two to three minutes until the liquid reduces.

Editor’s Tip: Allow the filling to cool slightly before wrapping it. Your fingers will thank you later!

Step 2: Wrap the chimichangas

To assemble chimichangas, place ½ cup of your filling off-center on each tortilla. Fold the edge closest to the filling upwards; fold in both sides, and roll it up tightly like a burrito. If necessary, use a toothpick to secure it.

Editor’s Tip: You can streamline the assembly process by laying out several tortillas at once, filling each, and rolling them up. Toothpicks help ensure they won’t come undone in the frying oil.

Step 3: Fry them up

In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the chimichangas until they are golden brown, turning them occasionally to brown all sides. Let them drain on paper towels before serving with your choice of toppings.

Editor’s Tip: Avoid overcrowding the pan! Fry chimichangas in batches for best results. If you don’t have an electric skillet or deep fryer, a Dutch oven filled with 2 to 3 inches of oil will work perfectly.

Chimichanga Recipe Variations

• Make a vegetarian chimichanga: Replace the bacon grease with olive oil and use refried or black beans instead of meat. You can also add more chopped veggies, like bell peppers, squash, and zucchini, in place of meat.
• Spice it up: For some heat, add diced jalapeño or serrano pepper to the filling along with the green chiles.
• Smother ’em: In addition to toppings, cover them with a delicious avocado salsa verde or warm enchilada sauce for an extra kick.

How to Store Chimichangas

Chimichangas can be stored in the refrigerator for up to four days or frozen for as long as three months. To keep them fresh, store them in an airtight container.

Can you freeze chimichangas?

Yes! Just wrap cooled chimichangas in foil and place them in a freezer storage bag. This makes them perfect for busy nights ahead!

How do you reheat chimichangas?

Chimichangas can be reheated in a few different ways—either in a skillet with a bit of hot oil, in an oven preheated to 350°F, or in an air fryer for that crispiness.

Chimichangas Tips

What’s the best way to seal a chimichanga for frying?

If you have trouble keeping your chimichangas sealed, use a toothpick to secure them before frying. You can even tie them up like little packages with kitchen twine!

How do you make baked chimichangas?

While deep-frying is traditional, you can bake chimichangas for a lighter option. Baked chimichangas typically take about 20 to 30 minutes in the oven. You can make baked chicken chimichangas, or use beef, chorizo, pork, or any filling you like.

What can you serve with chimichangas?

There’s a myriad of dishes that pair wonderfully with chimichangas! You can create a comprehensive meal with other Tex-Mex specialties like corn salad, Instant Pot black beans, or a vibrant Texas taco dip platter that includes beans, cheese, lettuce, tomatoes, and more to spoon over the fried burritos.