Description
Mexican-inspired beef and cheese chimichangas delight diners with crispy golden exteriors and savory fillings. Melted cheese and seasoned ground beef create a mouthwatering combination you’ll crave again and again.
Ingredients
Scale
- 1 lb (0.45 kg) ground beef
- 1 cup (120 g) shredded cheddar cheese
- 1 cup (120 g) shredded Monterey Jack cheese
- 6 large flour tortillas
- 1/2 cup (120 ml) salsa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 ml) chili powder
- 1/2 tsp (2.5 ml) cumin
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) black pepper
- Oil for frying
Instructions
- Brown ground beef in a skillet over medium heat, eliminating any surplus fat.
- Incorporate diced onions and minced garlic, sautéing until translucent and fragrant.
- Introduce chili powder, cumin, salt, and pepper, then fold in salsa. Allow mixture to simmer for 5 minutes, developing rich flavors.
- Remove skillet from heat and gently fold shredded cheese into the meat mixture until evenly distributed.
- Lay out tortillas and center a generous portion of the beef and cheese filling. Carefully fold edges inward, creating a compact envelope.
- Roll tortillas tightly, ensuring filling remains secure within the wrapper.
- Heat vegetable oil in a deep pan to 375°F, creating a hot cooking environment for frying.
- Carefully place rolled chimichangas into the hot oil, rotating to achieve an even, golden-brown exterior.
- Fry each chimichanga for approximately 2-3 minutes, monitoring color and crispness.
- Transfer fried chimichangas to a paper towel-lined plate to absorb excess oil and maintain crispiness.
- Plate immediately and accompany with fresh salsa, cool sour cream, or creamy guacamole for dipping.
Notes
- Choose lean ground beef to reduce excess grease and create a healthier dish.
- Try ground turkey or plant-based meat alternatives for a lighter protein option.
- Pat tortillas dry before rolling to ensure maximum crispiness during frying.
- Control oil temperature between 350-375°F for perfectly golden and crispy chimichangas without absorbing too much oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 485 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg