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These crispy beef cheese chimichangas deliver a perfect balance of crunchy exterior and melty, flavorful filling. Ground beef seasoned with a warm blend of spices, combined with sharp cheddar and creamy Monterey Jack cheeses, creates a satisfying bite wrapped in soft flour tortillas and pan-fried to a golden crisp. Served with a trio of sour cream, salsa, and guacamole, this dish works wonderfully for dinner, lunch, or even a party snack.
The first time I made these, my husband was amazed at how crispy they got without deep frying. Now it is our weekend tradition to roll and fry them together, which always makes for a fun evening.
Ingredients
- Large flour tortillas: choose soft fresh ones for easy rolling and no cracking
- Ground beef: an 80 20 mix keeps the filling juicy and rich
- Yellow onion: adds natural sweetness and nice texture
- Garlic: brings a savory depth every good Mexican dish needs
- Ground cumin: lends a subtle earthy warmth
- Chili powder: adds gentle heat that complements the beef
- Smoked paprika: for a smoky depth look for a vibrant red color
- Salt and freshly ground black pepper: season and balance the flavors adjust to taste
- Shredded sharp cheddar cheese: freshly shredded melts better and provides tang
- Shredded Monterey Jack cheese: adds creamy meltiness to the cheese blend
- Freshly chopped cilantro: brings a bright fresh finish
- Vegetable oil: choose a neutral oil for frying to get a crisp golden crust
- To serve: sour cream salsa and guacamole lift the flavors with cool and creamy contrast
Instructions
- Sauté the Beef Filling:
- Heat a large skillet over medium high heat. Add ground beef, chopped onion, and minced garlic. Cook for about seven minutes, stirring occasionally until the beef is browned and the onions are soft. Drain off excess fat if you want a less greasy filling.
- Season the Meat:
- Sprinkle ground cumin, chili powder, smoked paprika, salt, and black pepper evenly over the cooked beef mixture. Stir well to evenly coat all the ingredients with the spices. Cook for an additional minute to toast the spices and release their full aroma. Remove from heat and immediately fold in the shredded sharp cheddar cheese, Monterey Jack cheese, and chopped cilantro. Stir gently so the cheese starts to melt without overcooking.
- Prepare the Tortillas:
- If your flour tortillas feel stiff or dry, warm them to prevent cracking during rolling. Heat them in a dry skillet for about thirty seconds per side or microwave wrapped in a damp towel for thirty seconds. This keeps the tortillas soft and pliable.
- Fill and Wrap:
- Spoon about one third cup of the beef and cheese filling into the center of each tortilla. Fold both sides inward over the filling, then carefully roll from the bottom up to make a tight log. Place the rolled chimichanga seam-side down on a plate to keep it sealed. If you want extra security, poke a toothpick through the seam.
- Fry to Golden Perfection:
- In a clean skillet, pour enough vegetable oil to cover the bottom to about one quarter inch and heat over medium heat. When the oil shimmers, add the chimichangas seam-side down in batches without crowding the pan. Fry each side for about two to three minutes, using tongs to gently turn them until all surfaces are golden brown and crispy. Add more oil as needed between batches.
- Drain and Serve:
- Transfer the cooked chimichangas onto a plate lined with paper towels to drain excess oil. Let them rest for a minute or two so they maintain their crispiness. Garnish with extra fresh cilantro, then serve with sour cream, salsa, and guacamole on the side for contrasting creamy and bright flavors.
I always look forward to adding plenty of fresh cilantro on top. Its bright, zesty flavor really lifts the richness of the beef and melted cheese. Our family loves gathering in the kitchen to roll the chimichangas, and it usually turns into a fun little contest to see who can stuff the most filling without breaking the tortilla.
Storage Tips
Let leftover chimichangas cool completely before storing so they do not steam and lose crispness. Stack them with parchment or wax paper between layers inside an airtight container to prevent sticking. Reheat them in a toaster oven or air fryer for best results avoiding the microwave if you want to keep the crust crisp.
Ingredient Substitutions
Ground turkey or shredded rotisserie chicken make lighter protein options that work well here. For a vegetarian version, try crumbled tofu or a can of drained black beans for a filling full of texture. Swap the cheeses too pepper jack adds a little kick while mozzarella brings a super gooey melt that kids love.
Serving Suggestions
Slice chimichangas in half and arrange on a large serving platter for a party style presentation. Offer shredded lettuce, fresh pico de gallo, and pickled jalapeños for added texture and flavor contrast. A drizzle of your favorite hot sauce or a squeeze of fresh lime is the perfect finishing touch.
These crispy chimichangas make a crowd-pleasing meal that reheats beautifully. Serve with extra cilantro, lime, and your favorite sauces.
Common Questions About Recipes
- → How can I keep tortillas soft and easy to roll?
Warm tortillas briefly in a dry skillet or microwave wrapped in a damp towel to make them flexible without tearing.
- → Can I substitute different cheeses for cheddar and Monterey Jack?
Yes, try pepper jack, mozzarella, or a Mexican cheese blend, focusing on varieties that melt smoothly.
- → What’s the best method to keep chimichangas crispy after frying?
Drain on paper towels immediately after frying and let them rest uncovered briefly to maintain a crisp crust.
- → Which garnishes complement crispy chimichangas?
Fresh cilantro, guacamole, salsa, and sour cream add bright, cooling contrasts to the rich filling.
- → Can the filling be prepared ahead of time?
Yes, the beef and cheese mixture can be made up to two days in advance and refrigerated until ready to assemble.
- → How do I reduce greasiness in chimichangas?
Drain excess fat from cooked beef and use minimal oil for frying, blotting chimichangas with paper towels right after cooking.