Crispy Beef Cheese Chimichangas (Printable Version)

# What You'll Need:

→ Filling

01 - 500 g ground beef, 80% lean
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, finely chopped
04 - 1 small red bell pepper, diced
05 - 1 small green bell pepper, diced
06 - 2 tablespoons tomato paste
07 - 60 ml beef broth or water
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon ground coriander
12 - 0.5 teaspoon dried oregano
13 - 0.25 teaspoon cayenne pepper
14 - Salt and freshly ground black pepper, to taste

→ Cheese Blend

15 - 80 g cheddar cheese, freshly grated
16 - 80 g Monterey Jack or mozzarella cheese, freshly grated
17 - 60 g queso fresco or feta, crumbled

→ Chimichanga Assembly

18 - 6 large flour tortillas (approximately 25 cm diameter)
19 - 120 g sour cream or cream cheese
20 - 2 tablespoons fresh cilantro, chopped

→ Frying

21 - Vegetable oil, for shallow frying (such as sunflower or canola)

→ Toppings (optional)

22 - Sour cream
23 - Guacamole
24 - Salsa or pico de gallo
25 - Shredded lettuce
26 - Sliced green onions
27 - Sliced jalapeños

# Step-by-Step Directions:

01 - Heat one tablespoon of oil in a large skillet over medium heat. Sauté onion for three minutes until soft. Add garlic and diced bell peppers, cooking for two additional minutes to soften without browning.
02 - Increase heat to medium-high and add ground beef. Break meat apart with a spoon and cook until browned, about five to six minutes. Drain excess fat. Stir in tomato paste and cook for one minute.
03 - Add cumin, chili powder, smoked paprika, coriander, oregano, cayenne, salt, and pepper. Pour in beef broth. Reduce heat to low and simmer for five minutes, stirring occasionally, until thickened. Remove from heat and allow filling to cool slightly.
04 - In a medium bowl, gently combine cheddar, Monterey Jack or mozzarella, and queso fresco until well mixed and fluffy.
05 - Lay a tortilla flat and spread a thin layer of sour cream or cream cheese across the center. Spoon approximately 80 g of the beef mixture onto the center. Sprinkle generously with the cheese blend and some chopped cilantro. Fold in the sides and roll tightly to enclose filling. Secure with a toothpick if needed.
06 - To fry: Heat oil in a deep skillet to 2–3 cm depth. Once shimmering hot, place chimichangas seam-side down and fry 2–3 minutes per side until deeply golden and crisp. Transfer to a plate lined with paper towels to drain. To air fry: Brush with oil, place in preheated air fryer at 200°C and cook 8–10 minutes, flipping halfway. To bake: Brush with oil or butter and bake at 200°C for 20–25 minutes, turning once, until crisp.
07 - Allow chimichangas to rest a few minutes, then top as desired with sour cream, guacamole, salsa, lettuce, or your favorite garnishes. Serve hot for optimal crunch.

# Helpful Notes:

01 - Let the beef filling cool before rolling to prevent tortillas from becoming soggy and to maintain crispness once cooked.
02 - Use freshly grated cheese for superior melting and maximum flavor.
03 - Do not overcrowd the pan when frying—work in batches for even browning.
04 - Chimichangas may be assembled up to 24 hours in advance, stored tightly wrapped in the refrigerator and cooked just before serving.
05 - Leftovers remain crisp if reheated in an oven or air fryer rather than a microwave.
06 - For a lighter option, bake or air fry instead of shallow frying; brush tortillas lightly with oil to promote browning.

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