Crispy Beef Cheese Chimichangas (Printable Version)
Savor golden-fried tortillas filled with spiced beef, melted cheese, and a hint of cilantro.
# What You'll Need:
→ Chimichanga Filling
01 -
450 g ground beef (80/20 blend)
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
0.5 teaspoon smoked paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
120 g shredded cheddar cheese
10 -
120 g shredded Monterey Jack cheese
11 -
2 tablespoons fresh cilantro, finely chopped
→ Assembly & Frying
12 -
8 large flour tortillas (25 cm each)
13 -
2 tablespoons vegetable oil, for frying
→ Garnishes
14 -
Additional fresh cilantro, finely chopped, for garnish
15 -
Sour cream, for serving
16 -
Salsa, for serving
17 -
Guacamole, for serving
# Steps To Follow:
01 -
In a large skillet over medium-high heat, cook the ground beef with chopped onion and minced garlic, stirring frequently, until the meat is browned and onion is softened, about 5–7 minutes. Drain excess fat.
02 -
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until spices are aromatic, then remove skillet from heat.
03 -
Add shredded cheddar, Monterey Jack cheese, and chopped cilantro to the mixture. Stir until evenly combined and cheese is just beginning to melt.
04 -
Slightly warm the tortillas to increase flexibility. Place approximately 80 g (about 1/3 cup) of the beef-cheese mixture in the center of each tortilla. Fold the sides in, then roll up tightly from one edge, placing the seam side down.
05 -
Heat vegetable oil in a large non-stick skillet over medium heat. Once oil shimmers, add chimichangas seam-side down in batches. Fry for 2–3 minutes per side until golden and crisp, turning with tongs as needed.
06 -
Transfer fried chimichangas to a plate lined with paper towels to remove any excess oil.
07 -
Slice each chimichanga in half or serve whole. Garnish with additional cilantro and present sour cream, salsa, and guacamole alongside.
# Notes and Tips:
01 -
Warm tortillas briefly to prevent cracking during rolling.
02 -
Monitor oil temperature to ensure a crisp exterior without burning.