As the aroma of sizzling spices fills the kitchen, I can’t help but think how homemade chimichangas are the ultimate comfort food with a crispy twist. I love how easy they are to make, whether I’m using leftover chicken, beef, or even just beans and cheese. The best part? You can fry them for that golden crunch or bake them for a lighter option. Want to know the secret to keeping them perfectly crispy? Let’s get started.
What You’ll Love About This Recipe
These homemade chimichangas are a crowd-pleaser, combining crispy textures with bold flavors. They’re easy to make and perfect for any occasion.
- Customizable fillings to suit your taste preferences.
- Crispy and golden exterior with a tender, flavorful inside.
- Quick and simple to prepare, even on busy weeknights.
Recipe
Homemade chimichangas are a delicious and satisfying Tex-Mex dish that combines crispy tortillas with flavorful fillings. This recipe is perfect for those who enjoy a bit of crunch with their meals. To make these, you’ll need ingredients like cooked shredded chicken or beef, refried beans, shredded cheese, flour tortillas, and spices such as cumin and chili powder. Additionally, oil for frying and optional toppings like sour cream, guacamole, and salsa can enhance the experience.
Start by heating a tablespoon of oil in a skillet and sautéing onions until translucent. Add the cooked meat, beans, and spices, mixing well. Warm the tortillas slightly to make them pliable, then spoon the filling onto each one, topping with cheese. Fold the tortillas tightly into burrito shapes, securing with toothpicks if needed. Heat oil in a deep skillet and fry each chimichanga until golden brown on both sides. Drain on paper towels and serve with your favorite toppings.
For a healthier option, you can bake the chimichangas at 400°F (200°C) for about 20 minutes, brushing them lightly with oil to achieve a crispy texture. Prep time is around 20 minutes, with cooking taking another 15-20 minutes. This recipe serves four, with each chimichanga containing approximately 350-400 calories, depending on the filling and toppings. These homemade chimichangas are a delightful addition to any Mexican-inspired cuisine night.
Nutrition
Homemade chimichangas can be a flavorful and satisfying meal, but it’s important to take into account their nutritional profile. Each serving typically contains around 400-500 calories, depending on the fillings.
- High in protein due to meat or beans as primary ingredients.
- Contains moderate carbohydrates from tortillas and possible rice filling.
- Rich in fats, primarily from frying oil and cheese or sour cream toppings.
- Offers fiber if made with whole wheat tortillas or veggie-heavy fillings.
Limited in essential vitamins unless paired with fresh salsa or guacamole.
What To Serve With It
When I’m planning a meal around chimichangas, I like to think about balancing flavors and textures to make everything come together. I usually start with salsa options, like a classic tomato salsa or a tangy verde for extra zing. For side dishes, I go for cool, fresh guacamole, creamy refried beans, or a crisp cabbage slaw. It’s all about mixing savory, spicy, and revitalizing bites!
Frequently Asked Questions
Can I Freeze Homemade Chimichangas?
I can freeze food for later, and I’d use proper freezing techniques like wrapping it tightly to prevent freezer burn. When reheating, I’d choose quick methods like the oven or air fryer for best results.
What Oil Is Best for Frying Chimichangas?
I always use the best frying oils like peanut or canola for their high smoke points. I make sure the oil temperature stays around 350°F to avoid soggy results and get that perfect golden crisp every time.
How Do I Prevent Chimichangas From Bursting While Frying?
I make sure to focus on proper sealing by pressing the edges firmly to keep everything inside. I also check the dough thickness—it’s gotta be even and thick enough to hold up during frying without bursting.
Can I Bake Chimichangas Instead of Frying?
When I tried baking chimichangas, it felt like swapping a sprint for a marathon—slower but still effective. I used baked alternatives, adjusting cooking temps to 375°F, and found they still crisped up nicely without the oily mess.
How Long Do Homemade Chimichangas Stay Fresh?
I’d say homemade storage is key to keeping them fresh. If I refrigerate them in an airtight container, they’ll last 3-4 days. For food safety, I’d freeze them if I’m not eating them right away.
