Description
A deliciously crispy fusion dish combining the classic American cheeseburger flavors with the Mexican deep-fried burrito technique. These golden-brown chimichangas are filled with seasoned ground beef, melted cheese, and fresh cilantro for a satisfying meal that’s both crunchy and juicy.
Ingredients
Scale
- 1 pound ground beef
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 8 flour tortillas
- Vegetable oil for frying
Instructions
- Sauté the Onions: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. This creates a flavorful base for the filling and helps soften the onions before adding the meat.
- Brown the Meat: Add the ground beef to the skillet and cook until browned, about 8 minutes. Drain any excess fat. Breaking up the meat with a spatula as it cooks ensures even browning and prevents large chunks from forming.
- Season the Mixture: Add the chili powder, cumin, salt, and black pepper to the skillet and stir to combine. These spices add authentic Mexican flavors and enhance the overall taste profile of the filling.
- Add Cheese and Extras: Add the shredded cheddar cheese, salsa, and chopped cilantro to the skillet and stir until the cheese is melted and everything is well combined. The cheese will bind the ingredients together while adding richness to the filling.
- Fill the Tortillas: Lay out the flour tortillas on a flat surface. Spoon a generous amount of the cheeseburger mixture onto each tortilla, leaving about 1 inch of space around the edges. This space allows for proper folding without ingredients spilling out.
- Fold the Chimichangas: Fold the sides of each tortilla in towards the center, then roll the tortilla up from the bottom to the top. Make sure to fold tightly to seal in the filling and prevent oil from entering during frying.
- Heat the Oil: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chimichangas in the oil seam-side down. The seam-side down placement helps seal the chimichanga closed as it begins to fry.
- Fry Until Crispy: Fry the chimichangas until they are golden brown and crispy, turning occasionally to ensure even cooking. This usually takes about 2-3 minutes per side, depending on the oil temperature.
- Drain Excess Oil: Once the chimichangas are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. This step ensures a crispy exterior without being greasy.
- Serve Hot: Serve the chimichangas hot, with additional salsa, guacamole, or sour cream for dipping. These condiments complement the rich flavors of the chimichangas and add freshness to each bite.
Notes
- For a healthier alternative, these chimichangas can be baked instead of fried. Brush them with oil and bake at 400°F for 20-25 minutes until golden and crispy.
- For extra flavor, try adding diced jalapeños or green chilies to the filling.
- Make sure your oil is hot enough before frying (around 350°F) to ensure a crispy exterior without absorbing too much oil.
- Chimichangas were reportedly invented in Arizona when a burrito was accidentally dropped into a deep fryer.
- These can be made ahead and frozen before frying. Simply thaw before cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Frying
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg