Description
Mexican cuisine shines through this golden crispy beef chimichanga recipe with authentic flavors and irresistible crunch. Packed with seasoned ground beef, melted cheese, and crisp tortilla edges, these chimichangas will satisfy hungry diners seeking a delicious southwestern meal.
Ingredients
Scale
- 1 recipe Mexican Shredded Beef
- 1 cup sharp cheddar cheese, freshly shredded
- 6 tortillas, burrito-size (10-inch)
- ½ 4-oz can mild chopped green chilies
- ½ cup sour cream
- ½ cup sharp cheddar cheese, shredded
- ¼–½ tsp salt
- ¼ cup cilantro lime rice (optional)
- ¼ cup black or pinto beans (optional)
- 2 tbsps olive oil
- 1 tbsp unsalted butter
- 3 tbsps flour
- 2 cups low sodium chicken broth
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tbsp lime juice
- Hot sauce or cayenne pepper to taste
- Pico de gallo (optional)
- Guacamole (optional)
- Salsa (optional)
- Sour cream (optional)
- Hot sauce (optional)
Instructions
- Preparation: Preheat oven to 400°F (204°C) and position wire rack on baking sheet for optimal heat circulation and crispiness.
- Tortilla Assembly: Lay flour tortillas flat and create a foundational layer using cooked rice and refried beans across the center of each tortilla.
- Filling Distribution: Layer Mexican shredded beef evenly over rice and beans, then generously cover with shredded cheese to ensure complete flavor coverage.
- Rolling Technique: Carefully fold tortilla sides inward, then tightly roll from bottom to create sealed, compact bundles with no filling exposure.
- Pre-Baking Preparation: Position rolled chimichangas seam-side down on wire rack, brushing exterior thoroughly with olive oil to encourage golden browning.
- Baking Process: Slide baking sheet into preheated oven, rotating midway through 18-20 minute cooking cycle to guarantee uniform crispness and color.
- Sauce Creation: Simultaneously prepare complementary sauce by melting butter and olive oil, whisking in flour, then gradually incorporating broth and spices until smooth and thickened.
- Sauce Finishing: Remove sauce from heat, incorporating green chilies, additional cheese, sour cream, lime juice, and hot sauce to enhance depth of flavor.
- Final Presentation: Allow chimichangas to rest briefly after removing from oven, then plate and generously drizzle with prepared sauce, garnishing with fresh cilantro, diced tomatoes, or extra sour cream.
Notes
- Seal Edges Securely: Ensure tortilla edges are tightly folded and sealed to prevent filling from leaking during baking.
- Oil Brush Technique: Gently brush olive oil evenly to achieve a uniform golden-brown and crispy exterior without oversaturating.
- Rack Placement Matters: Using a wire rack allows hot air circulation, preventing soggy bottoms and promoting even crispiness.
- Sauce Temperature Control: Whisk continuously while cooking to prevent flour from burning and create a smooth, lump-free sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg