This Crispy Chicken Chimichanga is a tasty treat! Stuffed with juicy chicken, cheese, and spices, then fried until golden brown, it’s sure to make your mouth water.
These chimichangas are like little crispy pillows of happiness! I like to serve mine with salsa and sour cream for that extra zing. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken for convenience, or any cooked chicken you have on hand. It’s a great way to use leftovers!
Cheddar Cheese: While cheddar is classic, feel free to experiment with Monterey Jack or Mexican blend cheese for a different flavor. They melt beautifully!
Onions and Bell Peppers: If you’re not a fan of bell peppers, you can skip them or swap for other veggies like corn or black beans to vary the texture and taste.
Tortillas: Flour tortillas work best for this recipe because they crisp up nicely. If you’re looking for a healthier option, whole wheat tortillas are a great substitute.
What’s the Best Way to Fry Chimichangas Without Them Breaking Open?
Frying chimichangas can be tricky, but here are some tips to get them just right:
- First, make sure to roll them tightly, tucking in the sides to seal the filling. This helps keep everything inside.
- Seal the edges with a little water or flour mixture; this prevents them from opening during frying.
- When you place them in the hot oil, start with the seam-side down. This will help to seal it as it fries.
- Keep the oil at a steady temperature of around 350°F. If it’s too cool, they will absorb more oil; if too hot, they might cook too quickly and burn.
With these tips, you’ll have crispy, perfect chimichangas every time!
How to Make Crispy Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (optional)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Tortillas:
- 4 large flour tortillas
For Frying:
- Vegetable oil, for frying
For Serving:
- 1 cup salsa
- 1/2 cup sour cream (for garnish)
- 1/2 cup diced tomatoes (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and about 10-15 minutes for frying, so you can have a delicious meal ready in about 35-40 minutes. Perfect for a quick dinner or a fun weekend treat!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the cooked shredded chicken, shredded cheddar cheese, diced onions, diced bell peppers (if using), ground cumin, chili powder, garlic powder, and a sprinkle of salt and pepper. Stir well until everything is evenly combined. This is where the magic begins!
2. Assemble the Chimichangas:
Take one flour tortilla and lay it flat on a clean surface. Spoon about 1/4 of the chicken mixture into the center of the tortilla. Next, fold the sides of the tortilla inward and roll it up tightly, just like making a burrito! Make sure the filling is tightly secured inside. Repeat this step with the remaining tortillas and filling.
3. Heat the Oil:
In a deep skillet or pot, pour in about 2 inches of vegetable oil. Heat it over medium-high heat until it reaches 350°F (175°C). This is the perfect temperature for frying and will help the chimichangas turn crispy and golden!
4. Fry the Chimichangas:
Carefully place the chimichangas seam-side down into the hot oil. Fry them for about 3-5 minutes on each side, or until they are beautifully golden brown and crispy. Use tongs to turn them gently so they cook evenly. Keep a close eye on them!
5. Drain and Serve:
Once they’re golden and crisp, carefully remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any extra oil. This will keep them nice and light.
6. Add the Final Touches:
To serve, arrange the chimichangas on a plate. Drizzle some sour cream over the top, sprinkle with diced tomatoes and fresh cilantro, and add a couple of spoonfuls of salsa on the side. If you really want to impress, add some lime wedges for a zesty kick!
7. Enjoy!
Dig into your crispy, cheesy chicken chimichangas while they’re hot! They’re sure to be a hit with family and friends. Enjoy every crunchy bite!
Can I Use Different Proteins in This Recipe?
Absolutely! While shredded chicken is classic, you can use cooked beef or even beans for a vegetarian option. Just make sure to season them similarly for balanced flavor.
How Do I Keep Chimichangas From Sogging Up?
To prevent sogginess, ensure the filling is not too wet. Drain any excess moisture and avoid overstuffing the tortillas. Also, frying them immediately after assembly helps them stay crisp!
Can I Bake Chimichangas Instead of Frying Them?
Yes! For a healthier version, you can brush the assembled chimichangas with oil and bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through until golden brown.
What’s the Best Way to Store Leftover Chimichangas?
Store leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven for crispy results or microwave for a quick option, though they may not be as crispy.
