Entree: United States – Southwestern United States (Arizona) – Chimichanga

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) cooked shredded chicken (rotisserie or poached and shredded)
- 1 tbsp (15 ml) vegetable oil (for sauté)
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 4 oz (113 g) canned diced green chiles, drained (about 1/2 cup / 120 ml)
- 1 cup (240 g) refried pinto beans, warmed
- 8 oz (225 g) shredded cheddar or Chihuahua cheese
- 4 large flour tortillas, 10–12 inch (25–30 cm)
- 3 cups (720 ml) vegetable oil for deep frying (adjust as needed for pot)
- For Mexican rice:
  - 1 cup (185 g) long-grain white rice, rinsed
  - 1 3/4 cups (415 ml) chicken broth
  - 2 tbsp (30 ml) tomato paste
  - 1 tbsp (15 ml) vegetable oil
  - 1/4 cup (40 g) finely chopped onion
  - 1 clove garlic, minced
  - 1/4 tsp (1.5 g) salt
- For guacamole:
  - 2 ripe avocados (about 8 oz / 225 g total)
  - 1 tbsp (15 ml) fresh lime juice
  - 2 tbsp (8 g) chopped cilantro
  - 2 tbsp (30 g) finely chopped red onion
  - 1 small jalapeno, seeded and minced (optional)
  - 1/2 tsp (2.5 g) salt
- For salsa/pico (quick):
  - 1 cup (160 g) diced tomatoes
  - 2 tbsp (30 g) finely chopped onion
  - 2 tbsp (8 g) chopped cilantro
  - 1 tbsp (15 ml) lime juice
  - Salt to taste
- Garnishes and sides:
  - 1 cup (240 g) shredded iceberg or romaine lettuce
  - 1/2 cup (120 g) sour cream
  - Lime wedges and cilantro sprigs

Instructions

Short Description:
A crispy, deep-fried flour tortilla stuffed with seasoned shredded chicken, refried pinto beans, and melted cheese, served with Mexican rice, guacamole, salsa, shredded lettuce, and sour cream for a full Southwestern main course.

Regional Notes:
This Arizona-style chimichanga follows the regional habit of deep-frying the burrito for a crisp exterior and uses pinto/refried beans and shredded chicken with diced green chiles, reflecting Sonoran and New Mexican influences common in Arizona. It is plated with Mexican rice and typical Southwestern garnishes (salsa, guacamole, sour cream) rather than being served plain.

1. Make the Mexican rice: heat 1 tbsp (15 ml) vegetable oil in a medium saucepan over medium heat. Add 1/4 cup (40 g) chopped onion and 1 clove minced garlic; cook until softened, 2–3 minutes. Add 1 cup (185 g) rinsed rice and toast 2 minutes, stirring. Stir in 2 tbsp (30 ml) tomato paste, then add 1 3/4 cups (415 ml) chicken broth and 1/4 tsp (1.5 g) salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork.
2. Prepare guacamole: in a bowl, mash 2 avocados (8 oz / 225 g) with 1 tbsp (15 ml) lime juice. Fold in 2 tbsp (8 g) cilantro, 2 tbsp (30 g) red onion, 1 small minced jalapeno (optional), and 1/2 tsp (2.5 g) salt. Taste and adjust seasoning; keep covered in fridge until serving.
3. Make quick salsa/pico: combine 1 cup (160 g) diced tomatoes, 2 tbsp (30 g) onion, 2 tbsp (8 g) cilantro, 1 tbsp (15 ml) lime juice and salt to taste; set aside.
4. Make the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the chopped onion (from Ingredients) and cook 3–4 minutes until translucent. Add 2 cloves minced garlic and cook 30 seconds. Stir in 1 tsp (5 g) ground cumin, 1 tsp (5 g) chili powder, 1/2 tsp (2.5 g) smoked paprika, 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) black pepper, cooking 30 seconds to bloom the spices.
5. Add shredded chicken 1 lb (454 g) and 4 oz (113 g) diced green chiles to the skillet; toss to combine and warm through, 2–3 minutes. Remove from heat and stir in 6 oz (170 g) of the shredded cheese (reserve remaining cheese for topping).
6. Warm the refried pinto beans 1 cup (240 g) in a small saucepan or microwave until soft and scoopable.
7. Assemble chimichangas: lay a large tortilla flat. Spread about 1/4 cup (60 g) warm refried beans down the center, leaving 2 inches (5 cm) clear at each end. Top with about 3/4 cup (180 g) chicken-cheese mixture. Fold the sides in, then roll tightly from one end to form a burrito. Repeat for all 4 tortillas. If desired, brush seams with a little water or beaten egg to help seal.
8. Heat oil for frying: pour 3 cups (720 ml) vegetable oil into a deep, heavy pot to a depth of 2–3 inches (5–7.5 cm). Heat to 350°F (175°C) — use a thermometer for safety. Keep oil at steady temperature.
9. Fry chimichangas: working in batches to avoid overcrowding, carefully lower 1–2 chimichangas into hot oil seam-side down. Fry until golden brown and crisp, turning once, about 2–3 minutes total per chimichanga. Use tongs to remove and drain on paper towels. (Warning: hot oil is dangerous; monitor temperature and do not leave unattended.)
10. Finish and serve: place a chimney of Mexican rice on each plate, add one chimichanga, and sprinkle with remaining 2 oz (55 g) shredded cheese so it melts slightly from residual heat. Garnish with shredded lettuce, a scoop of guacamole (about 1/4 cup / 60 g), 2–3 tbsp (30–45 ml) salsa, and 2 tbsp (30 g) sour cream. Add lime wedges and cilantro sprigs. Serve immediately while chimichanga is crisp.