Chimichanga Recipe
A deep-fried burrito filled with beans and cheese, served with rice.
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Ingredients
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Chimichanga Filling
For Frying
For Serving
Method
Chimichanga Preparation
Prepare the Filling
In a mixing bowl, combine the refried beans, shredded cheddar cheese, and taco seasoning. Mix well until fully combined.
Assemble the Chimichangas
Place a tortilla on a flat surface. Spoon about 1/4 of the bean and cheese mixture onto the center of the tortilla. Fold the sides over the filling, then roll the tortilla tightly from the bottom to the top. Repeat with the remaining tortillas and filling.
Frying the Chimichangas
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of tortilla in; it should sizzle.
Fry the Chimichangas
Carefully place 2-3 chimichangas in the hot oil, seam side down. Fry for about 3-4 minutes or until golden brown, turning occasionally to ensure even cooking. Remove from oil and drain on paper towels.
Serving the Chimichangas
Prepare the Plate
On a serving plate, place a portion of cooked rice. Arrange the fried chimichangas next to the rice.
Garnish and Serve
Top the chimichangas with a dollop of sour cream and salsa. Sprinkle chopped cilantro over the dish for added flavor and garnish.