Description
Crispy, golden chimichangas loaded with seasoned ground beef and melty Monterey Jack! This recipe delivers irresistible flavor and texture. Find detailed instructions and full nutrition facts.
Ingredients
Scale
- 1 pound ground beef
- 8 large flour tortillas (10-inch)
- 1.5 cups shredded Monterey Jack or Mexican blend cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups vegetable oil, for frying
Instructions
- Step 1: In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic, chili powder, and ground cumin; cook for another minute until fragrant. Season with salt and pepper to taste.
- Step 2: Warm the tortillas briefly in the microwave for 15-20 seconds or by wrapping in foil and baking for a few minutes to make them more pliable. Lay one tortilla flat and spoon about 1/3 cup of the beef mixture slightly off-center towards one edge. Sprinkle generously with shredded cheese.
- Step 3: Fold the short sides of the tortilla over the filling, then fold one long side over and roll tightly into a cylinder, securing the seam. Repeat with the remaining tortillas and filling.
- Step 4: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat the oil to 350-375°F (175-190°C). Carefully place 2-3 chimichangas into the hot oil, ensuring not to overcrowd the pan.
- Step 5: Fry the chimichangas for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use tongs to remove them from the oil and place them on a wire rack set over paper towels to drain any excess oil. Serve hot with your favorite toppings.
Notes
- To enjoy leftovers later, allow chimichangas to cool completely before storing them in an airtight container in the refrigerator for up to three days.
- For best results and to reclaim that delightful crunch, reheat your chimichangas in a preheated oven or air fryer at 350°F (175°C) until thoroughly hot and crispy, avoiding the microwave.
- Serve these golden beauties hot alongside your favorite fresh toppings like tangy salsa, creamy guacamole, a dollop of sour cream, or even a sprinkle of fresh cilantro to brighten every bite.
- A key to perfectly crispy chimichangas is ensuring your oil stays within the 350-375°F range; use a thermometer to prevent them from becoming greasy if too cool or burning if too hot, achieving that ideal golden finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fried chimichanga (approx. 250g)
- Calories: 710
- Sodium: 980mg
- Fat: 51g
- Saturated Fat: 23g
- Trans Fat: 0.5g
- Protein: 3g