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Chimichangas are crispy burritos that are easy to make at home! You can fry them in oil or crisp them on the griddle.

Chimichangas are one of my husband’s all-time favorite meals. When we were dating in our Santa Barbara days and went for Mexican food, he would inevitably order the Chicken Chimichanga. It’s basically a fried burrito that can be topped with enchilada sauce, salsa, lettuce, cheese, and sour cream.

They are amazing!

For years, in FishPapa’s eyes, 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. And don’t worry if you don’t have a fryer. I’ll show you a few different ways to make them.

Spread your favorite burrito fillings down the center of a large flour tortilla. Use only the items that should be warm. Consider these:

(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. Not sure how? Watch my famous burrito-folding video.


Now cook it until crispy. To do this, you can deep-fry it in a fryer which is amazingly good. My parents’ neighbors had this deep fryer that was brand new in the box that they gave to my dad to give to me. It makes super yummy chimichangas. Oh my!

You can also crisp them on the 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. Tammy is the one who “made” me take my first recipe pictures. She wouldn’t let me participate if I didn’t. Who knew that five years later, I’d be shooting the pics for my own cookbook!?!

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Christi says:

    I tried making a chimichanga on my griddle today and it took my “burrito” to a new level. Thanks for the idea!!

    • Jessica says:

      That’s what I’m talking about! Taking food to a new level. 😉

  2. Angelica says:

    How good to these freeze?

    • Jessica says:

      I freeze them prior to crisping and they do great.

  3. 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!

  4. Andrea S says:

    What do you use to season these?

    • Jessica says:

      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.

  5. April Driggers says:

    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?

    • Jessica says:

      Depends on if you are adding toppings. Hubs loves his with enchilada sauce, so he is a fork and knife guy.

  6. Wana says:

    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.

  7. Ashlyn says:

    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?

    • Jessica says:

      I usually just microwave them for a few minutes.

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