Crispy Beef Cheese Chimichanga (Printer-Friendly Version)
Golden, crunchy chimichangas with spiced beef, cheddar, and Monterey Jack cheese wrapped in flour tortillas.
# Ingredients Needed:
→ Tortillas
01 -
4 large flour tortillas
→ Beef Filling
02 -
1 lb ground beef, 80% lean / 20% fat
03 -
0.75 cup yellow onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 tsp ground cumin
06 -
1 tsp chili powder
07 -
1/2 tsp smoked paprika
08 -
1/2 tsp salt, adjust to taste
09 -
1/4 tsp freshly ground black pepper
→ Cheese and Herbs
10 -
0.5 cup sharp cheddar cheese, shredded
11 -
0.5 cup Monterey Jack cheese, shredded
12 -
2 tbsp fresh cilantro, chopped
→ Frying
13 -
Vegetable oil, enough for shallow frying (about 1 cup)
→ To Serve
14 -
Sour cream
15 -
Salsa
16 -
Guacamole
17 -
Additional fresh cilantro for garnish
# Step-by-Step Directions:
01 -
Heat a large skillet over medium-high heat, add ground beef, chopped onion, and minced garlic. Cook for about 7 minutes until beef is browned and onions are softened. Drain excess fat.
02 -
Sprinkle cumin, chili powder, smoked paprika, salt, and black pepper over the beef mixture. Stir well and cook for one more minute to enhance the spice flavors. Remove from heat and fold in shredded cheddar, Monterey Jack cheeses, and chopped cilantro until cheese is just melted.
03 -
If tortillas are stiff, warm them in a dry skillet for 30 seconds per side or microwave wrapped in a damp towel for 30 seconds to make them pliable for rolling.
04 -
Place approximately one-third cup of the beef mixture in the center of each tortilla. Fold both sides inward, then roll from bottom to top into a tight cylinder. Place seam-side down on a plate; secure with a toothpick if desired.
05 -
Pour vegetable oil into a clean skillet to a depth of about 1/4 inch and heat over medium until shimmering. Fry chimichangas seam-side down in batches for 2 to 3 minutes per side, turning with tongs until all sides are golden brown and crispy. Add oil between batches as needed.
06 -
Transfer fried chimichangas to a paper towel-lined plate to drain excess oil. Let rest for a minute to maintain crispness. Garnish with fresh cilantro and serve with sour cream, salsa, and guacamole.
# Helpful Hints:
01 -
Warm tortillas before rolling to prevent cracking and ensure easy handling.
02 -
Drain excess fat from cooked beef to keep chimichangas crispy rather than soggy.
03 -
Do not overcrowd the pan during frying to maintain even browning and crisp texture.