- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 470 kcal
Quick summary
“This traditional chimichanga recipe fries wheat tortillas stuffed with shredded chicken sautéed with onion, bell pepper, and melted mozzarella. Golden in immersion, they present a crispy crust and creamy interior.”
What you need to know
- Preliminary heating of the tortillas in a dry skillet provides flexibility, preventing them from breaking when rolling.
- The shredded chicken sautéed with onion and bell pepper must be very dry so as not to moisten the dough from the inside.
- Deep frying in oil at 180°C browns the wheat crust in 3 minutes creating a dry crispy layer.
Ingredients
Main
- 2 cups shredded chicken
- 1 cup of grated mozzarella cheese
- 1/2 cup of chopped onion
- 1/4 cup finely chopped red bell pepper
- 8 wheat tortillas
- Oil for frying
- Salt to taste
- Black pepper to taste
Instructions
Principal
- In a skillet, heat a little oil and sauté the onion and bell pepper until soft.
- Add the shredded chicken, season with salt and pepper, and let it cook for 5 minutes.
- Remove from heat and mix the mozzarella into the filling.
- Heat the tortillas in a skillet for 1-2 minutes on each side.
- Place a portion of the filling in each tortilla and roll it into a cylinder.
- Heat the oil in a deep skillet for frying.
- Fry the chimichangas until they are golden on all sides.
- Remove them from the skillet and place on paper towels to drain excess oil.
- Serve hot, accompanied by chili sauce or guacamole.
Chef's tips
- Fold the side ends of the tortilla over the filling and roll like a tight envelope so the cheese does not leak.
- Secure the final seam of the tortilla with a toothpick before dipping in hot oil so it does not unroll.
- Drain the chimichangas standing up on paper towels to eliminate all surface oil before serving.
Variations
- Oven-baked Chimichanga: brush melted butter on the outside and bake at 200°C for 18 minutes until golden.
- With beans and corn: add three tablespoons of cooked drained black beans and corn to the shredded chicken.
- Spicy version: add sliced chopped jalapeño pepper and a pinch of cayenne pepper to the sauté.
Substitutions
- The shredded chicken can be replaced with sautéed ground beef, shredded pork leg, or refried beans.
- Wheat tortillas can be replaced by thin pastry dough discs or puff pastry sheets.
- The mozzarella cheese can be substituted with grated prato cheese, mild cheddar cheese, or monterey jack cheese.
How to store
Consume immediately after frying to enjoy the crunchy texture of the dough. If there are portions left over, store in a closed container in the refrigerator for up to 2 days; reheat in the oven at 180°C or in the airfryer for 5 minutes.
Can it be frozen?
Freeze the assembled uncooked chimichangas individually wrapped in plastic wrap for up to 2 months. To prepare, bake directly in a preheated oven at 200°C for 25 minutes or fry in oil at 170°C increasing the immersion time.
What to serve with
Serve accompanied by creamy guacamole, refreshing pico de gallo with cilantro, sour cream, and Mexican hot sauce. For drinking, pair it with a light craft beer like Corona with lime or chilled pineapple juice.
Frequently asked questions
What is the difference between a burrito and a chimichanga?
The traditional burrito is served wrapped in a warm, soft tortilla; the chimichanga is a burrito deep-fried in oil until golden brown.
How to prevent the chimichanga from opening and releasing cheese into the hot oil?
Fold firmly into an envelope shape, close the seam with a toothpick, and place in the skillet with the fold facing down.
Can I prepare the chimichanga in an air fryer?
Yes, brush with olive oil or oil on the surface and bake in the air fryer at 190°C for 10 to 12 minutes, turning halfway through until golden.
Why should the tortillas be flour, not corn?
Wheat tortillas have elastic gluten that allows folding and rolling without breaking; corn husks tend to split when closing.
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