Chimichangas are one of my husband’s all-time favorite meals. For years, the measure of a Mexican food restaurant was the quality of its chimichanga. It wasn’t until we got our new “donut machine” that we ever tried to make them at home.
They are so easy, it’s laughable. If you know how to make a burrito, you can make a chimichanga.
Spread your favorite burrito fillings down the center of a large flour tortilla. Use only the items that should be warm. (Save the lettuce, tomato, salsa, and sour cream for toppings.)
Fold in the sides at the ends of the filling, and then roll it up. Now cook it until crispy. To do this, you can deep-fry it, pan fry it in about an inch of oil, OR you can crisp it on your griddle!
We tried the latter method this last week with great results. Just keep the griddle hot and turn the chimichangas as they crisp. Using the griddle is a great way to make many at one time. They’re not as deliciously fatty as a truly fried chimichanga, but they are still really good.
Top with your favorite cold fillings, such as lettuce, tomato, avocado, salsa, and sour cream. You can also serve it with a side of warmed enchilada sauce. Yummy!
Check out Tammy’s Recipes for Kitchen Tip Tuesday.
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I tried making a chimichanga on my griddle today and it took my “burrito” to a new level. Thanks for the idea!!
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Jessica Reply:
July 12th, 2010 at 6:56 pm
That’s what I’m talking about! Taking food to a new level.
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How good to these freeze?
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Jessica Reply:
July 18th, 2010 at 10:46 am
I freeze them prior to crisping and they do great.
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I LOVE chimichangas, I usually deep fry them but this is a great idea for a healthier chimi! I’m trying to get into freezer cooking and love all of your great ideas!
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What do you use to season these?
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Jessica Reply:
November 30th, 2010 at 1:18 pm
You can use whatever you like. We usually have seasoned taco meat, cheese, and pinto beans. We add other toppings when we serve them, like guacamole, sour cream, salsa, lettuce, and tomato.
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OK… Im a 38 year old native Texan…and I had no stinkin’ idea what a chimichanga was! I never even have ever ordered one. A crispy, fried burrito. Wow… I’m being educated! I’ll have to try this! So, do you eat them with a knife/fork or still hold them like a burrito?
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Jessica Reply:
March 13th, 2011 at 8:39 pm
Depends on if you are adding toppings. Hubs loves his with enchilada sauce, so he is a fork and knife guy.
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Thanks for giving me a new use for my griddle. We had semi-homemade Taco Bell Stuff chimichangas inspired by the Taco Bell Stuff Burritos for dinner and they were delicious.
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I’m a freezer meal newbie, still in the planning what I’m gonna cook and freeze stage. This is going on the list. Chimichangas are my little Izzy’s FAVORITE food! Oh, when you get them out of the freezer, do you thaw them before cooking or cook them immediately?
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Jessica Reply:
August 4th, 2011 at 6:35 am
I usually just microwave them for a few minutes.
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