Chimichangas (Pan Fried, Baked, or Air Fried)

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These delicious Chimichangas are stuffed full of beef, cheese, and beans then crisped up to perfection and topped with all the good stuff. This Mexican-inspired recipe has always been a huge hit with our family!

What are Chimichangas?

 

Chimichangas aren’t exactly authentic Mexican cuisine, however you generally see them on the menu of many Tex-Mex restaurants. They are essentially deep-fried burritos. My dad always made this recipe, and I’ve carried on making it in my house! Instead of deep frying, we pan fry briefly to get that nice crispy exterior, and then finish off baking in the oven to ensure the cheese is melty inside and on top. This version is healthier and cleaner than fully deep frying. I’ve also included directions for how to prepare strictly by baking or air frying.

While Chimichangas traditionally contain meat, beans, and cheese, I love how customizable they can be. Below you’ll also find variations for this Chimichanga recipe in terms of protein, fillings, and toppings!

Ingredients

Burrito Sized Tortillas

For this recipe, you’ll want to purchase the 10-inch burrito sized flour tortillas. This way you can fit everything inside without worrying about it tearing. You can also make an appetizer version of this recipe using smaller flour tortillas and ⅓ – ½ of the filling if you want though.

Ground Beef

About one pound of ground beef is needed for this recipe. I typically purchase ground sirloin (~90% fat free).

Spice Mixture

I like to incorporate Mexican flavors into this dish through the spice mixture. I use chili powder, ground cumin, garlic powder, onion powder, oregano, paprika, red pepper flakes (or ground cayenne), salt, and pepper.

Refried Beans

I also fill the chimichangas with refried beans. My favorite are these ones.

Cheese

Cheese is a non-negotiable for this recipe. I used sharp cheddar here, but Pepperjack or Monterey Jack are great options as well! I do highly recommend getting a block of cheese and shredding it yourself versus buying pre-shredded. It might be an extra step, but it tastes way better and melts easier.

Oil

For pan frying the Chimichangas, I recommended using vegetable or canola oil. You basically just want to use an oil with a high smoke point. Olive oil can be used if that’s all you have on hand, but it does have a lower smoke point.

Toppings

In terms of toppings for the Chimichangas you can really use anything you want! I like to add some sour cream for extra creaminess, salsa, cilantro, lettuce, and avocado. Any favorite store-bought salsa will do. I made my own black bean salsa with corn, jalapeno, and cilantro. Hot sauce is also a requirement for me. I’m currently loving this hot sauce and salsa verde.

Instructions

Cook Ground Beef

Begin by cooking ground beef in a large skillet over medium heat until cooked through and no longer pink. Break up into small pieces with a spatula. Carefully drain grease, then stir in spice mixture and about a cup of water. Turn heat down to low and simmer, stirring occasionally, for about five minutes. Take skillet off the burner and allow meat to cool slightly.

Meanwhile, heat refried beans in a small bowl in the microwave and shred the cheese. I also recommend putting tortillas in the microwave for about 15 seconds. It makes them easier to roll.

Assembly

 

 

 

Add refried beans, then ground beef, then shredded cheese to tortilla. Wrap like you would a burrito. Fold in each side and roll away from you, tucking the in as you go. It doesn’t have to be perfect. Pan frying helps to “seal” the burrito.

Pan Fried and Baked Method

Preheat oven to 375. Add about ½ inch of oil to a large skillet. Once heated, add chimichangas. Brown each side for just a minute or two. Once golden brown, remove to a paper towel lined plate.

Spray a large baking dish with nonstick spray. Transfer the chimichangas to the dish and top generously with the rest of the shredded cheese. Bake for 8-10 minutes or until cheese is fully melted.

Fully Oven Baked Method

If you’d rather skip pan frying altogether, you can bake the chimichangas from the start. Brush the outside with some oil or spray with cooking spray before baking to help them crisp up as much as possible. Bake for about seven minutes, flip and top with cheese, then bake about 7 more or until cheese is melted.

Air Fryer Chimichangas Method

To prepare in the air fryer, brush the outsides with olive oil or spray with cooking spray. Air fry at 375 degrees for about 12 minutes (or until golden brown), flipping halfway through.

Serving Instructions

Allow chimichangas to cool slightly then top with sour cream, salsa, lettuce, avocado, guac or whatever else you’d like. Taco sauce is also tasty with them.

This recipe is very filling, however if you’d like to serve an appetizer or side dish, I’d recommend this Homemade Queso and/or Cilantro-Lime Rice. As for cocktails? Can’t go wrong with a Spicy Prickly Pear Margarita or Raspberry Coconut Margarita.

Substitutions

I love ground beef for these chimichangas; however, chicken is also delicious. Any shredded chicken or even rotisserie chicken works. Ground turkey or steak are other good options. I also like to make chimichangas with barbacoa and carnitas. In the mood for seafood? Try with shrimp!

FAQs

Can I make this recipe vegetarian?

Omit the meat and replace with more beans or add rice to make these chimichangas vegetarian.

Can I make this recipe keto or low carb?

Most of the carbs in this recipe come from the tortilla. If you purchase low-carb/carb balance burrito sized flour tortillas, it will significantly lower the carb count for this recipe.

What’s the difference between chimichangas and burritos?

While similar, chimichangas are typically deep fried and burritos aren’t.

What’s the difference between chimichangas and enchiladas?

While also similar, enchiladas are typically covered in a red enchilada sauce (or salsa verde green sauce), then baked. Chimichangas aren’t served with sauce, but they are dressed up with all the deliciously, tasty toppings!

Storage and Reheating Instructions

Store in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months by individually wrapping them. To reheat allow to thaw (if frozen), then either bake or air fry about 375 degrees for about 10-12 minutes. I don’t recommend using the microwave to reheat, as the tortilla will become soggy.

If you liked this recipe you might also enjoy….

Taco Bell Chicken Quesadilla

Mexican Pizza

Taco Salad