HOW TO MAKE A CHIMICHANGA RECIPES
CHIMICHANGAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potato until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 862mg sodium, CarbohydrateContent 41g carbohydrate (2g sugars, FiberContent 7g fiber), ProteinContent 16g protein.
BEEF CHIMICHANGAS RECIPE | ALLRECIPES
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Latin American Mexican
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 chimichangas
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, CarbohydrateContent 15.8 g, CholesterolContent 69.9 mg, FatContent 25.4 g, FiberContent 2.3 g, ProteinContent 19.7 g, SaturatedFatContent 10.1 g, SodiumContent 503.6 mg, SugarContent 1.6 g
More about "how to make a chimichanga recipes"
BEEF CHIMICHANGAS RECIPE: HOW TO MAKE IT
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 626 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 626 calories per serving
- In a large skillet, cook beef over medium heat, crumbling beef, until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chiles, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2-2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
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SHREDDED BEEF CHIMICHANGAS RECIPE | ALLRECIPES
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
From allrecipes.com
Reviews 4.4
Total Time 3 hours 10 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 714 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 3 hours 10 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 714 calories per serving
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
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BAKED CHIMICHANGAS RECIPE: HOW TO MAKE IT
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. —Angela Oelschlaeger, Tonganoxie, Kansas
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine North America, Southwest
Calories 427 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine North America, Southwest
Calories 427 calories per serving
- Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
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SHREDDED BEEF CHIMICHANGAS RECIPE | ALLRECIPES
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
From allrecipes.com
Reviews 4.4
Total Time 3 hours 10 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 714 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 3 hours 10 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 714 calories per serving
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
See details
AIR FRYER CHIMICHANGAS RECIPE | ALLRECIPES
Now you can have chimichangas just as crispy as deep frying, minus the calories. Plus they are quick to make in an air fryer and perfect for a busy weeknight dinner. Top with salsa, sour cream, avocado, and cheese.
From allrecipes.com
Reviews 4.8
Total Time 35 minutes
Category Meat and Poultry, Chicken
Calories 454.5 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 35 minutes
Category Meat and Poultry, Chicken
Calories 454.5 calories per serving
- Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.
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AIR-FRYER BLACK BEAN CHIMICHANGAS RECIPE: HOW TO MAKE IT
These chimichangas get a little love from the air fryer so they're much healthier than deep-fried chimichangas. Black beans provide protein, and it's a smart way to use up leftover rice. —Kimberly Hammond, Kingwood, Texas
From tasteofhome.com
Total Time 25 minutes
Category Dinner
Calories 337 calories per serving
From tasteofhome.com
Total Time 25 minutes
Category Dinner
Calories 337 calories per serving
- Preheat air fryer to 400°. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush with olive oil. , In batches, place, seam side down, in greased air fryer. Cook until golden brown and crispy, 2-3 minutes. If desired, serve with guacamole and salsa.
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