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Every time I whip up these crunchy beef and cheese chimichangas, I remember how much money I used to blow at the Mexican spot down the street. Once my family got hooked, I started making them myself—and wow, you get more stuffing and control everything from the cheese to the spices. The first batch stunned my kids. They couldn't believe food this tasty came out of our kitchen instead of a restaurant.
My neighbor snagged one when we were grilling out, instantly asked how to make them. She said she spends a ton on Mexican takeout but likes these way more. Now, her whole family does these every Friday instead of pulling up the delivery app.
Must-Have Tools & Ingredients
- Large flour tortillas: Grab the biggest kind (think burrito-size) so they hold all the goodness
- Sharp cheddar cheese: Melts perfectly and stays creamy inside that crunchy wrap
- Ground beef: I stick with the lean stuff so it doesn't get greasy when you fry
- Cumin and chili powder: These two pack that classic punch
- Frying oil: Anything you usually use for deep frying is fine here
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Quick Step-by-Step
- Finishing off with the cheese
- Mix in shredded cheese with the beef and spices while it's still hot. Let it get all gooey and well-blended.
- Stuffing & rolling
- Scoop some cheesy beef onto each tortilla, but go easy or you won't be able to close them up. Tuck in the ends firmly, wrap it tight like a present, making sure nothing can leak out.
- Sautéing onions and browning beef
- Start with diced onions in a splash of oil, cook till soft and gold. Toss in minced garlic and ground beef, cook until the meat's totally browned and crumbly. Sprinkle your spices over and stir it all up.
- Crisping them up
- With oil hot (about 350°F), place the wraps seam side down. Fry 3-4 minutes till brown, flip, then cook the flip side just as long. Put them on paper towels to drain before digging in.
After my first round, I realized rolling these right matters a lot. The first time I just kind of folded them up and hoped for the best—big mistake! Half blew open in the pan. Now I press and tuck carefully and haven't had a blowout since.
Serving Suggestions
You can totally eat these as is, but we love piling our plates with Spanish rice, some warm beans, and lots of fresh toppings like salsa or sour cream for dipping. Guac is non-negotiable. Toss in a simple salad if you want to make it a bigger meal.
Ways to Change It Up
Try switching up the meat—chicken's awesome too. Want some fire? Add diced jalapeños. Mix up the cheese—pepper jack is super tasty. Toss in black beans or corn if you want a little more bite.
Storing & Reheating
They're at their peak fresh out of the oil, but you can toss leftovers in the oven and get some crisp back. Trust me, don't nuke them in the microwave—it just ruins the texture. Or, prep the beef-cheese mix ahead and throw everything together right before cooking.
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Now our Friday nights mean homemade chimichangas and no regrets. They're fun, easy to do, and every bite is loaded with melty beefy goodness under that crunchy shell. It might just make you skip takeout for good.
Recipe FAQs
- → Can I skip frying and bake instead?
- Sure! Lightly coat with oil and bake at 425°F for about 15-20 minutes. Flip them halfway through for even cooking. They won't be as crispy, but they'll still taste great.
- → What oil temperature works best for frying?
- Aim for 350°F. Too hot? They’ll scorch on the outside before the insides get warm. Too cool? They’ll soak up too much oil.
- → How do I stop chimichangas from bursting in the oil?
- Keep the filling light, wrap tightly, and place them seam-side down when they hit the oil so they stay sealed.
- → Could I prep these in advance?
- Yes! Get them filled and rolled up, then store them in the fridge for up to a day. Fry them straight from the fridge when ready.
- → What are some good toppings for chimichangas?
- Load up with sour cream, salsa, guacamole, lettuce, diced tomatoes, or jalapeños. Pair with rice and beans for a full plate.