Chimichangas are crispy burritos that are easy to make at home! While frying is traditional, you can also crisp them on the griddle or bake them in the oven.
Have you ever had a chimichanga? Basically it’s a crispy burrito, usually deep fried. It’s considered Tex-Mex, Southwestern fare, but it may just be Cal-Mex as well since growing up my husband and I both saw them frequently at our local taquerias.
Chimichangas are one of my husband’s all-time favorite Mexican food meals. When we were dating and would go out for Mexican food, he would inevitably order whatever Chimichanga was on the menu. In fact for years, in Bryan’s eyes, the measure of a Mexican food restaurant was the quality of its chimichanga.
It wasn’t until we got an electric fryer that we ever tried to make them at home. Fried is pretty amazing, and of course, authentic, but we’ve come to prefer baked or toasted chimichangas as an easier and little bit healthier alternative.
What is the difference between a burrito and a chimichanga?
The burrito and the chimichanga are pretty similar, the main difference being that the chimichanga is deep-fried. Secondly, a burrito contains ingredients that are meant to be cold, such as lettuce or sour cream, while a chimichanga, or “chimi” as we call them at our house, has only hot fillings.
To compensate, chimichangas are often topped with enchilada sauce, salsa, lettuce, cheese, and sour cream.
Is a chimichanga real Mexican food?
According to my research, yes. While it’s an incredibly popular Tex-Mex menu item, both The New Food Lover’s Companion and the Sunset Mexican Cookbook, circa 1977, claim that it’s a specialty of Sonora, Mexico.
How do you make a chimichanga?
Chimichangas are so easy to make, it’s laughable. If you know how to make a burrito, you can make a chimichanga.
Chimichanga filling ideas:
Spread your favorite burrito fillings down the center of a large flour tortilla. Use only the items that should be warm. Consider these:
- Healthier Refried Beans
- Homemade Pintos
- Shredded Beef
- Carnitas
- Salsa Verde Beef
- Salsa Verde Chicken
- shredded cheese
Save the lettuce, tomato, salsa, guacamole, and sour cream for toppings.
How to roll a chimichanga the right way:
Roll over one side of the tortilla over the filling, tucking the edge under if you can.
Fold in the sides at the ends of the filling, and then roll it up.
Not sure how? Watch my famous burrito-folding video.
Can I freeze chimichangas?
I make a lot at one time, sometimes several dozen at once. I can freeze some for later as well as cook some right away.
To freeze, I just fill a ziptop freezer bag with rolled burritos/chimichangas and label the bag. I use cold ingredients when I know I’m going to freeze them so I can place the bag into the freezer right away and not risk the tortilla turning soggy.
Be sure to label the bag so you know when you made them and what’s inside.
How do you cook chimichangas?
As I mentioned before, chimichangas are traditionally fried.
How to fry chimichangas:
- Make sure that your fillings are not cold. If you’re using frozen burritos, you’ll want to make sure they thaw completely prior to frying. The outsides will burn before the inside is warmed through.
- Fill an electric fryer or heavy pot on the stove with several inches frying oil. Be sure to read the manufacturer’s directions for deep frying. Can’t find them? Read these deep frying tips.
- Turn on the heat until very hot, about 375 to 400 degrees.
- Submerge the burrito in the hot fat, and cook, turning once until golden brown, about 3 to 5 minutes.
- Drain on paper toweling and serve with toppings.
For most of us, deep frying is not an option, either for time, logistics, or health reasons. I much prefer to bake or toast my chimichangas.
Frying limits you to cooking one or two chimichangas at a time. Not fun. Using the griddle or the oven 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 incredibly good.
How to bake chimichangas:
- Preheat the oven to 350 degrees.
- Place the chimichangas (thawed, if using frozen) on a baking sheet.
- Bake for 25 minutes or until golden brown.
- Serve with toppings.
How to bake chimichangas on an electric griddle:
- Heat an electric griddle to 350 degrees.
- Place the chimichangas (thawed, if using frozen) on the griddle.
- Cook for 10 to 15 minutes, turning every minute or two so that all sides brown evenly and the filling is hot.
- Serve with toppings.
What do you top chimichangas with?
Top chimichangas with your favorite cold “fillings”, such as lettuce, tomato, avocado, salsa, and sour cream. You can also pour warmed enchilada sauce over first. Yummy!
Chimichangas are crispy burritos that are easy to make at home! While frying is traditional, you can also crisp them on the griddle or bake them in the oven.
- 1 lb ground beef
- 2 tbsp taco seasoning mix
- 12 burrito-size flour tortillas
- 2 15-ounce cans pinto beans (4 cups)
- 8 oz cheddar cheese (shredded) (2 cups)
- hot sauce optional
- toppings for chimichangas , such as: shredded lettuce, salsa, enchilada sauce, guacamole, sour cream
In a large skillet, cook the ground beef over medium heat, breaking up the chunks with the back of a spoon. Season with the taco seasoning mix and cook, stirring, until browned. Drain any fat.
- Lay out the tortillas and divide the beans, meat, and cheese in a line across the bottom third of the tortillas.
- Roll up the tortilla tucking in the sides as you go.
Heat the griddle and place the rolled burritos. Cook, turning occasional until all sides are crisp..
- Serve with toppings
Chimichangas can also be fried. Heat several inches of hot oil in an electric fryer or heavy pot. Place one or two thawed burritos at a time in the hot oil and cook 5 minutes, turning.
To make the burritos for the freezer: chill the meat mixture prior to assembling the burritos. Wrap in deli wraps and place in a ziptop freezer bag. Store in the freezer until ready to serve.
To bake: place thawed burritos on baking sheet and bake for 25 minutes at 350 degrees.
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. 😉
Angelica says
How good to these freeze?
Jessica says
I freeze them prior to crisping and they do great.
Reagan @ Recipesmademyway says
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!
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.
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.
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.
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.
Pat says
Oh my stars these were delicious. I used taco seasoned chicken and cumin seasoned Northern beans with cheese. I served it with your Mexican rice and toppings. I cut my chimi up and mixed it with the rice and toppings in a bowl. Thanks for more great recipes.
Jessica Fisher says
Yay! So glad you loved them. Thanks for the helpful feedback!
Valerie says
Can you cook chimichangas in an air fryer?
Jessica Fisher says
That’s a great idea! You’ll have to play with the timing and temp, though. You don’t want the filling to be cold and the outside overly cooked. I will see if one of my kids is willing to test it out for me. Let me know how it goes if you try it.