The Best Homemade Chimichanga Recipe
What You’ll Love About This Recipe
Making homemade chimichangas is easier than you think, and the results are crispy, cheesy, and totally delicious. You’ll love how simple it is to customize them with your favorite fillings.
- Crispy perfection: Golden-brown tortillas give that satisfying crunch with every bite.
- Easy to customize: Swap in your favorite meats, beans, or veggies for endless flavor combos.
- Crowd-pleaser: These chimichangas are a hit with kids and adults alike—perfect for family dinners or game day snacks.
Recipe
A chimichanga is a deep-fried burrito that originated in the Mexican-American cuisine. It’s crispy on the outside and filled with flavorful ingredients like meat, beans, and cheese. This homemade version is easy to make and perfect for a satisfying meal.
Ingredients:
- 4 large flour tortillas
- 2 cups cooked shredded chicken (or beef/pork)
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions:
- In a bowl, mix the shredded chicken, refried beans, cheese, onions, tomatoes, cilantro, chili powder, cumin, garlic powder, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Place a generous portion of the filling in the center of each tortilla.
- Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
- Heat oil in a deep skillet or frying pan to 350°F (175°C).
- Carefully place the chimichangas seam-side down into the hot oil and fry until golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels. Serve hot with salsa, guacamole, or sour cream.
Notes:
- For a healthier option, bake the chimichangas at 400°F (200°C) for 20-25 minutes, brushing lightly with oil.
- Substitute the filling with vegetarian ingredients like sautéed vegetables or black beans if desired.
Equipment:
- Deep skillet or frying pan
- Tongs
- Paper towels
Time:
Prep time: 20 minutes
Cooking time: 10 minutes
Cuisine:
Mexican-American
Serving:
Serves 4
Nutrition
This chimichanga recipe provides a delicious and hearty meal. Here is the nutritional breakdown per serving:
Calories: 520
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 980mg
Total Carbohydrates: 42g
Dietary Fiber: 4g
Sugars: 3g
Protein: 24g
What To Serve With It
I love pairing my homemade chimichangas with sides like fresh guacamole, Mexican rice, or a zesty corn salad to make the meal feel complete. For drinks, I often go with a cold horchata, a crisp limeade, or even a light beer to balance the flavors. These combos always hit the spot and make the whole experience even more enjoyable.
Side Dishes
Chimichangas, with their crispy exterior and flavorful fillings, pair perfectly with a variety of sides that’ll make your meal feel complete. I love serving them with a fresh, tangy pico de gallo or creamy guacamole for a burst of brightness. Refried beans and Mexican rice are classic choices, adding heartiness to the plate. For something lighter, a crisp cabbage slaw with lime dressing balances the richness. Roasted corn or elote-style street corn brings smoky sweetness. Don’t forget a cooling dollop of sour cream or a sprinkle of queso fresco. Each side complements the chimichanga’s bold flavors, creating a satisfying, well-rounded meal.
Beverages Pairings
Pairing the right drink with chimichangas can take your meal to the next level. I love serving them with a cold Mexican beer or a classic margarita—it’s like a party in my mouth every time. If I’m not in the mood for alcohol, I’ll go for a tangy limeade or an invigorating hibiscus tea. These drinks balance the richness of the chimichangas perfectly. Sometimes, I’ll even pour myself a chilled horchata for a sweet, creamy contrast. It’s all about finding what you enjoy most. Trust me, the right drink makes every bite even better. Cheers to that!
