Entree: United States – Tex-Mex Borderlands – Chimichangas (Deep-fried stuffed flour tortillas filled with seasoned meat, beans, and cheese, typically served with sauces and garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 6 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 10 oz (280 g) shredded cooked chicken
- 1 cup (245 g) refried beans
- 8 oz (225 g) shredded cheddar cheese
- 6 large flour tortillas (10-inch (25 cm))
- 1 medium onion, finely chopped — about 1 cup (150 g)
- 1 medium green bell pepper, diced — about 1 cup (150 g)
- 2 cloves garlic, minced — about 2 tsp (6 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 large egg, beaten, approx. 1.8 oz (50 g)
- 3 cups (720 ml) vegetable oil for frying
- 1 cup (240 ml) enchilada sauce or warmed salsa roja
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges

Show original ingredient measurements

- 10 oz (280 g) shredded cooked chicken
- 1 cup (245 g) refried beans
- 8 oz (225 g) shredded cheddar cheese
- 6 large flour tortillas (10-inch/25 cm)
- 1 medium onion, finely chopped — about 1 cup (150 g)
- 1 medium green bell pepper, diced — about 1 cup (150 g)
- 2 cloves garlic, minced — about 2 tsp (6 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 large egg, beaten, approx. 1.8 oz (50 g)
- 3 cups (720 ml) vegetable oil for frying
- 1 cup (240 ml) enchilada sauce or warmed salsa roja
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add onion and bell pepper and sauté until softened, 5–6 minutes. Add garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
2. Stir in shredded cooked chicken and refried beans and cook until heated through and combined, 2–3 minutes. Remove from heat and let cool slightly.
3. Warm tortillas in a dry skillet or microwave to make them pliable. Place about 1/3 cup (about 85 g) of the chicken-bean mixture and 2 oz (55 g) shredded cheese in the center of each tortilla. Fold sides in and roll tightly to form burrito-style packages.
4. Brush each rolled tortilla lightly with beaten egg to seal and help browning.
5. In a heavy skillet or Dutch oven, heat 3 cups (720 ml) vegetable oil to 350°F (175°C). Fry chimichangas a few at a time seam-side down until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels.
6. Place chimichangas on a platter, spoon warm enchilada sauce over them or serve sauce on the side. Garnish with chopped cilantro and lime wedges. Serve hot.