Crispy Beef & Cheese Chimichangas
Ingredients:
8 large flour tortillas (10-inch)
1 lb ground beef (80/20)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tbsp chopped fresh cilantro (plus more for garnish)
2 tbsp vegetable oil (for frying)
Sour cream, salsa, and guacamole for serving
Directions:
Cook the Filling: In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is browned and onion is softened (about 5–7 minutes). Drain any excess fat.
Season: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Remove from heat, then mix in shredded cheddar, Monterey Jack, and chopped cilantro.
Assemble Chimichangas: Warm tortillas slightly to make them pliable. Spoon about ⅓ cup of beef-cheese mixture onto the center of each tortilla. Fold in the sides, then roll up tightly from one edge, keeping the seam on the bottom.
Fry Until Crispy: In a large skillet, heat about 2 tbsp vegetable oil over medium heat. Once shimmering, add chimichangas seam-side down. Fry 2–3 minutes per side until golden brown and crisp, turning carefully with tongs.
Drain: Remove chimichangas and place on a plate lined with paper towels to absorb excess oil.
Serve: Slice each chimichanga in half or serve whole. Garnish with extra cilantro and offer sour cream, salsa, and guacamole on the side.
