Tostadas are a popular dish in Mexican-American food. The outside is golden and crispy, and the inside is filled with savoury, flavourful meats. Chimichangas are usually deep-fried, but they can also be baked for a lighter version.
This makes them flexible enough to fit a wide range of tastes and dietary needs. Chimichangas are always a hit, whether you make them for a family meal or a relaxed get-together. We’ll look at some of the best chimichanga recipes and give you some tips on how to make them at home below.
The original beef chimichanga
An old favourite is the beef chimichanga. Ground beef, beans, cheese, and different spices are mixed together, then wrapped in a flour tortilla and fried until golden brown. The outside is crunchy, and the inside is flavourful and hearty, making it pleasant and filling.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1 can refried beans
- 1 cup shredded cheddar cheese
- 1 pack large flour tortillas
- Vegetable oil for frying
- Sour cream, salsa, and guacamole for serving
Instructions
Chimichanga with chicken
If you want something lighter than the beef version, chicken chimichangas are also great. When you mix tender chopped chicken with cheese and Mexican spices, you get a tasty filling that goes well with the crunchy fried shell.
Chimichanga for vegetarians
If you’re a vegetarian, a chimichanga filled with vegetables can taste just as good. Beans, cheese, and fresh veggies make a filling that is very satisfying and goes well with the crispy tortilla.
Chimichanga with prawns
If you like seafood, prawn chimichangas are a great way to change up the classic recipe. A mix of spices is used to season the prawns, and then cheese and beans are added to make a tasty and unique filling.
Also See: Microwave Mexican Rice
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 40g |
| Protein | 25g |
| Fat | 24g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Fiber | 5g |
| Sugars | 3g |
| Sodium | 950mg |
| Calcium | 120mg |
| Iron | 3mg |
Should chimichangas be fried or baked?
Yes, you can bake chimichangas to make them healthier. Put the rolled chimichangas in the oven at 400°F (200°C) for 15 to 20 minutes, or until they are crispy.
What should I put on top of the chimichangas?
But Mexican rice, pinto beans, guacamole, sour cream, or salsa go well with chimichangas. They’re also tasty on their own.
After I fry chimichangas, how do I keep them crispy?
When you’re done frying chimichangas, drain them on a paper towel and don’t cover them right away, because that can make them sticky.
Can I make the chimichangas ahead of time?
Yes, you can put together chimichangas ahead of time and keep them in the fridge. Once you’re ready to eat, fry or bake them as said.
Do chimichangas not contain gluten?
Chilli con carne made with flour tortillas is not gluten-free. But you can make a gluten-free version with breads that don’t have gluten in them.