Crispy Beef Cheese Chimichangas (Print Version)

# Ingredients:

→ Beef Mixture

01 - 500 g ground beef (80% lean)
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 small green bell pepper, finely diced (optional)
05 - 1 small red bell pepper, finely diced (optional)
06 - 2 tbsp tomato paste
07 - 100 ml beef broth or water
08 - 1 tsp ground cumin
09 - 1 tsp chili powder
10 - 0.5 tsp smoked paprika
11 - 0.5 tsp ground coriander
12 - 0.5 tsp dried oregano (Mexican oregano if available)
13 - 0.25 tsp cayenne pepper (optional)
14 - Salt and black pepper, to taste
15 - 1 tbsp olive oil or vegetable oil

→ Cheese Blend

16 - 150 g shredded cheddar cheese
17 - 100 g shredded Monterey Jack or mozzarella cheese
18 - 50 g queso fresco or feta cheese (optional)

→ Assembly

19 - 6 large flour tortillas (25–30 cm)
20 - 2–3 tbsp sour cream or cream cheese
21 - 1–2 tbsp chopped fresh cilantro (optional)

→ For Frying

22 - Vegetable oil, for shallow frying (about 500 ml)

→ Optional Garnishes

23 - Sour cream
24 - Guacamole
25 - Fresh salsa or pico de gallo
26 - Chopped green onions
27 - Shredded lettuce
28 - Jalapeño slices

# Instructions:

01 - Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and bell peppers, and cook for an additional 1–2 minutes. Add ground beef, breaking apart with a spatula, and cook until browned, 5–6 minutes. Drain excess fat.
02 - Stir in tomato paste and cook for 1 minute. Sprinkle in cumin, chili powder, smoked paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Mix thoroughly. Add beef broth or water, reduce heat to low, and simmer for 5 minutes until thickened. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine shredded cheddar, Monterey Jack or mozzarella, and queso fresco or feta (if using). Toss to blend evenly.
04 - Lay a tortilla flat on a work surface. Spread a thin layer of sour cream or cream cheese in the center. Spoon approximately 80 ml (about ½ cup) of beef mixture onto the center. Sprinkle generously with cheese blend. Fold in the sides, then fold up the bottom edge and roll tightly to enclose the filling. Secure with a toothpick if necessary.
05 - Heat 2–3 cm of vegetable oil in a large skillet over medium heat to 180°C. Place chimichangas seam-side down and fry for 2–3 minutes per side until golden brown and crisp. Transfer to a plate lined with paper towels to drain.
06 - For air frying, preheat air fryer to 200°C. Brush chimichangas lightly with oil, place seam-side down, and air fry for 8–10 minutes, turning halfway, until golden. For oven baking, preheat oven to 200°C, brush chimichangas with oil or melted butter, and bake for 20–25 minutes, turning once to crisp both sides.
07 - Arrange hot chimichangas on a serving plate. Garnish with sour cream, guacamole, salsa, shredded lettuce, green onions, or jalapeño slices as desired. Serve immediately.

# Notes:

01 - Avoid overfilling to prevent difficulty in sealing and potential bursting during frying.
02 - Allow beef filling to cool slightly before assembly to prevent tortilla sogginess.
03 - Ensure tight folding and use a toothpick to secure edges if needed.
04 - Combining sharp cheddar and Monterey Jack yields optimal flavor and melt.
05 - Maintain oil temperature at 180°C for crisp texture; adjust heat to avoid burning or greasy results.
06 - Prepared, un-fried chimichangas can be refrigerated up to 24 hours prior to cooking.
07 - Leftovers reheat best via air frying or oven baking to restore crispiness.
08 - Incorporate black beans, corn, or jalapeños into the filling for added variation.

Back