What are the ingredients in a chimichanga?

The classic chimichanga includes a large flour tortilla, a savory filling of shredded meat (usually chicken, beef, or pork), refried or black beans, shredded cheese, and spices. It's then folded tightly and fried or baked until crispy. Optional extras like onions, peppers, and rice can also be added when you’re learning how to make chimichangas at home.

What is traditionally in a chimichanga?

Traditionally, chimichangas are filled with carne asada or slow-cooked shredded beef, creamy beans, and melted cheese. These are then deep-fried and often topped with sauces like queso, enchilada sauce, or salsa. Authentic versions lean toward simple, bold flavors rather than heavy toppings.

How do you seal chimichangas for frying?

Sealing chimichangas properly is key to mastering how to make chimichangas the right way. You can seal them with toothpicks, fold them tightly with the seam-side down, or use a flour-water paste to secure the edges. Chilling them before frying also helps lock everything in.

How to fold a tortilla into a chimichanga?

To fold, start by placing the filling in the center. Fold in the left and right sides, then roll the bottom up and over the filling tightly, ending seam-side down. This method helps keep everything intact whether you're baking or frying.

What do Mexicans call chimichangas?

Interestingly, chimichangas are more of a Tex-Mex or Southwestern U.S. creation. In Mexico, there isn’t an exact equivalent, though similar items like burritos dorados or tacos dorados may appear. Chimichangas aren't widely recognized in traditional Mexican cuisine.

Are chimichangas healthy to eat?

Traditional chimichangas—especially deep-fried—are indulgent and higher in fat and calories. However, if you’re mindful about ingredients and cooking methods, you can make a healthier version. Try baking or air-frying, using lean proteins, whole wheat tortillas, and less cheese to enjoy them guilt-free.

How to Make Chimichangas: 7 Easy Steps to the Crispiest Homemade Recipe

Name: How to Make Chimichangas: Crispy Homemade Beef Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex / Mexican-American
Ingredients: 4 large flour tortillas; 2 cups cooked shredded beef (or chicken); 1 cup refried beans; 1 cup shredded cheddar or Monterey Jack cheese; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp paprika; Salt and black pepper to taste; 2 tbsp vegetable oil (for brushing or frying); Optional: sour cream, guacamole, or salsa for topping

How to Make Chimichangas: Crispy Homemade Beef Recipe

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Learn how to make chimichangas from scratch with this easy step-by-step recipe! A golden, crispy flour tortilla stuffed with seasoned beef, beans, and cheese—perfectly fried or baked to perfection. Ideal for Tex-Mex lovers and beginners alike.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 chimichangas
Category: Main Course
Method: Frying / Baking / Air Frying
Cuisine: Tex-Mex / Mexican-American

Ingredients

4 large flour tortillas
2 cups cooked shredded beef (or chicken)
1 cup refried beans
1 cup shredded cheddar or Monterey Jack cheese
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp paprika
Salt and black pepper to taste
2 tbsp vegetable oil (for brushing or frying)
Optional: sour cream, guacamole, or salsa for topping

Instructions

In a large bowl, combine the shredded beef, refried beans, cheese, chili powder, cumin, garlic powder, paprika, salt, and pepper. Mix until evenly combined.
Warm tortillas slightly to make them more flexible.
Place about 1/2 cup of filling in the center of each tortilla.
Fold in the sides, then roll from the bottom to create a secure wrap.
Use a flour-water paste or toothpicks to seal edges if needed.
For frying: Heat oil in a skillet over medium-high heat. Place chimichangas seam-side down and fry for 2–3 minutes per side until golden brown.
For baking: Preheat oven to 400°F. Place chimichangas seam-side down on a baking sheet, brush with oil, and bake for 20–25 minutes, flipping halfway.
Serve hot, topped with sour cream, guacamole, or salsa.

Notes

You can swap beef for shredded chicken, pulled pork, or black beans for a vegetarian version.
For extra crispness, refrigerate rolled chimichangas for 15–30 minutes before cooking.
Perfect for freezing: Wrap individually in foil and store for up to 2 months.

Find it online: https://recipesbyamelia.com/how-to-make-chimichangas/