Get ready to savor the irresistible flavors of homemade Chimichangas with this easy-to-follow recipe. Whether you prefer tender shredded chicken, beef, or pork, each bite of these golden, crispy delights is packed with zesty green chiles, aromatic spices, and gooey melted cheese. Perfect for a weeknight dinner or entertaining guests, these Chimichangas are sure to become a family favorite in no time.
In our household, Chimichanga nights are always met with excitement and anticipation. It all started when I wanted to recreate the flavors of our favorite Tex-Mex restaurant at home. After experimenting with different recipes, I finally perfected the art of making crispy, golden Chimichangas that rival our favorite eatery’s. Now, as we gather around the table to enjoy each bite, we can’t help but marvel at how something so simple can bring so much joy. From the first crunch to the last savory bite, Chimichanga nights are a cherished tradition that brings our family together like no other.
Why This Homemade Chimichangas Recipe Stands Out
- Versatile Protein Options: Whether you choose shredded chicken, beef, or pork, these Chimichangas can be customized to suit your taste preferences or whatever protein you have on hand.
- Flavorful Spice Blend: With a perfect balance of cumin, chili powder, and garlic powder, these Chimichangas boast a tantalizing blend of spices that will leave your taste buds tingling with delight.
- Easy Preparation: With simple ingredients and two cooking methods to choose from (oven-baked or deep-fried), these Chimichangas are a breeze to make, even on busy weeknights.
- Crispy and Satisfying: Whether baked to golden perfection in the oven or deep-fried until crispy, these Chimichangas promise a satisfying crunch with every bite, making them a hit with both kids and adults alike.
Ingredients:
- 2 cups shredded chicken, beef, or pork
- 1/2 cup finely chopped onion
- 1 (5-ounce) can finely chopped diced green chiles
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 (16-ounce) can refried beans
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- Oil for frying
Instructions: Oven Method:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the shredded meat, chopped onion, diced green chiles, cumin, chili powder, and garlic powder. Season with salt and pepper to taste.
- Warm the tortillas by wrapping them in a towel and microwaving for 30-45 seconds.
- Spoon about 1/2 cup of the meat mixture, 2 tablespoons of refried beans, and a sprinkle of cheese onto each tortilla. Tightly roll up and place fold side down on a baking sheet, or use a toothpick to secure.
- Lightly spritz or baste with cooking oil and bake for 15-20 minutes until golden brown. Allow to cool for 1-2 minutes before serving.
Deep Fry Method:
- Pour about 3 inches of oil into a skillet and heat over medium heat until it reaches 375°F (190°C).
- In a large bowl, combine the shredded meat, chopped onion, diced green chiles, cumin, chili powder, and garlic powder. Season with salt and pepper to taste.
- Warm the tortillas by wrapping them in a towel and microwaving for 30-45 seconds.
- Spoon about 1/2 cup of the meat mixture, 2 tablespoons of refried beans, and a sprinkle of cheese onto each tortilla. Tightly roll up and place fold side down on a baking sheet, or use a toothpick to secure.
- Deep fry in oil for 3-4 minutes or until golden brown. Remove and place on a paper towel-lined plate to drain excess oil. Allow to cool for 1-2 minutes before serving.
Notes:
- Serve Chimichangas with your favorite toppings such as salsa, guacamole, sour cream, or fresh cilantro.
- Leftover Chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving. Enjoy!
