Entree: United States – Arizona-Sonoran – Chimichanga (Deep-fried flour tortilla stuffed with seasoned meat, beans, and cheese, served with salsa and toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 4 large flour tortillas, about 10 in (25 cm) each
- 2 cups shredded cooked chicken, approx. 10 oz (285 g)
- 1 cup (240 g) refried beans
- 1 1/2 cups (6 oz / 170 g) shredded cheddar cheese
- 1/2 cup (80 g) finely chopped yellow onion
- 1/2 cup (75 g) roasted diced green chiles (mild) or canned
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 large egg, beaten (for egg wash)
- 2 cups (480 ml) vegetable oil for deep-frying (amount as needed)
- 1/4 cup (60 ml) salsa verde or red salsa, plus extra for serving
- 1/4 cup (60 ml) sour cream or Mexican crema, for serving
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- 1 lime, cut into wedges, for serving
- Optional: 1/2 cup (120 g) guacamole or sliced avocado, for serving

Instructions

1. In a bowl combine shredded chicken, refried beans, 1 cup (4 oz / 113 g) shredded cheddar, chopped onion, roasted green chiles, minced garlic, cumin, chili powder, salt, and pepper. Mix until evenly combined.
2. Warm tortillas briefly in a dry skillet or microwave to make them pliable (about 15–20 seconds). Lay one tortilla flat and spoon about 1/2 to 3/4 cup (120–180 ml) of the filling toward the center, leaving edges clear.
3. Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly to form a sealed burrito shape. Repeat with remaining tortillas and filling. Brush each rolled chimichanga lightly with beaten egg to help seal.
4. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). If you prefer less oil, use enough for shallow frying and finish in a 400°F (200°C) oven to crisp.
5. Fry chimichangas, seam-side down first, 2–3 minutes per side until golden brown and crisp. Do not overcrowd the pan; work in batches. Transfer to a paper towel-lined rack to drain.
6. If desired, place fried chimichangas on a baking sheet and bake at 400°F (200°C) for 5–7 minutes to ensure piping hot interior.
7. Serve each chimichanga topped with remaining 1/2 cup (2 oz / 57 g) shredded cheddar, a spoonful of salsa, a drizzle of sour cream, chopped cilantro, and a lime wedge. Offer guacamole or extra salsa on the side.