Entree: United States – California – Chimichanga (Deep-fried flour tortilla stuffed with seasoned meat, beans, and cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 4 large flour tortillas (10–12 in / 25–30 cm)
- 1 lb (454 g) cooked shredded chicken
- 1 cup (240 g) refried beans
- 2 cups (200 g) shredded cheddar or Monterey Jack cheese
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 10 g)
- 1 tbsp (15 ml) vegetable oil for sautéing
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.5 g) black pepper
- 1/2 cup (120 ml) salsa verde or red salsa, plus more for serving
- 1 large egg, beaten (approx. 50 g)
- 2 cups (480 ml) vegetable oil for frying
- Sour cream for serving
- Guacamole for serving
- Fresh cilantro and lime wedges for garnish

Instructions

1. In a skillet over medium heat, warm 1 tbsp (15 ml) vegetable oil. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
2. Stir in cooked shredded chicken, refried beans, 1/2 cup (120 ml) salsa, ground cumin, chili powder, salt, and pepper. Cook, stirring, until evenly combined and heated through, 3–4 minutes. Remove from heat and let cool slightly.
3. Lay a tortilla flat. Spoon about 3/4 cup (180 g) of the filling down the center, sprinkle 1/2 cup (50 g) cheese over the filling. Fold the sides in, then fold the bottom and roll tightly to form a sealed burrito. Repeat with remaining tortillas.
4. Brush each rolled tortilla lightly with beaten egg to help seal seams.
5. In a deep skillet or Dutch oven, heat 2 cups (480 ml) vegetable oil to 350°F (175°C). Fry chimichangas seam-side down first, in batches if necessary, until golden brown and crisp, about 2–3 minutes per side.
6. Transfer to a paper towel-lined tray to drain. Sprinkle with remaining cheese if desired and let melt slightly.
7. Serve hot with salsa, sour cream, guacamole, cilantro, and lime wedges.