Arizona Chimichanga
A deep-fried burrito stuffed with shredded beef or chicken, crackling on the outside and steaming inside, credited to Tucson kitchens.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Deep pot or fryer
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 40
- carbs
- 48
- protein
- 32
- calories
- 680
Instructions
- 1
Mix the shredded beef, cumin, garlic, and green chile in a skillet. Warm everything through over medium heat.
- 2
Lay a flour tortilla flat on your work surface. Spread a thin layer of refried beans in the center.
- 3
Add the beef mixture and shredded cheese on top of the beans.
- 4
Fold the sides inward and roll the tortilla tightly closed. Secure the roll with a toothpick if needed.
- 5
Heat oil in a deep pot to 350°F (175°C).
- 6
Fry the chimichanga seam-side down until deep golden and crisp, 3-4 minutes per side.
- 7
Lift out with tongs and drain on paper towels. Remove and discard the toothpicks.
- 8
Top with sour cream, guacamole, and any remaining cheese. Serve hot.
Chef's tips
Roll the burrito tightly and fry it seam-side down first so it stays closed in the hot oil. Keep the oil temperature steady so it does not turn out greasy.
Storage
Refrigerate cooled, unfried leftovers up to 2 days; fried chimichangas are best eaten fresh.
Reheating
Reheat fried chimichangas in a 375°F oven for 10 minutes to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Overfilling the tortilla, which makes it burst open while frying
- •Frying at too low a temperature, which makes the chimichanga greasy
Serving suggestions
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