Bring on the Chimichanga

The ChimichangaWhatever restaurant we go to, my wife always, yes, always orders the chimichanga. For those of you reading and do not know what a chimichanga is, it is first and foremost a thing of beauty, and secondly it is a deep fried burrito that is wrapped and folded as to not allow the grease to enter the burrito. These chimichanga’s can be filled with whatever you like, however they are traditionally filled with beans, cheese, and shredded meat, and accompanied with guacamole, salads, rice, or a simple sauce.

I have been making the “chimi” since I found out the second time my wife and I ate at a restaurant that served mexican style food, that she ordered the chimi. It was my time to figure out how to make them, and make them better, creating my own restaurant inside my own kitchen.

I’m going to be honest with you, I have mastered the chimichanga, and they are worth every minute of making. In years past, I have filled my chimi’s with cooked, shredded chicken, cheese, and refried beans, however this past Sunday, I took the day to make carnitas (slow cooked pork shoulder, shredded, then cooked to a bit of crisp for twenty minutes in the oven (trust me, carnitas is where it is at)).


  • Large flour tortillas
  • Canola or vegetable oil for cooking, approximately 48 oz.
  • Cooked and shredded meat (chicken, pork, beef; recommended carnitas)
  • Shredded cheese to your liking (I use a marble blend)
  • Large can of cooked, refried beans

The ChimichangaHeat your deep fryer, or large, and deep enough pot to hold the oil, leaving plenty of room at the top. While the oil is heating on medium-to-high heat for nearly 10-15 minutes, begin getting all of your items together. This is a bit of an assembly process. Have your bowl of cooked beans, cheese, and meat ready.

I heat my large tortillas individually in a microwave oven for nearly 20 seconds. You do not want to over heat the tortillas, but you want them to be flexible. Have you been to Qdoba or Chipolte and watched them wrap your burrito? It is kind of like that, but not so big, and we will deep fry them. 🙂

Lay out your tortilla, and with a flat spoon, lightly lay on the beans, keeping in mind that this is the glue to seal the chimi. Then near the lower half, add your meat and cheese. Fold over the bottom, towards the middle, then take the sides and wrap them in. This is the tricky part, as you want to get the folds to seal tightly as you will not want the grease to not only unseal your masterpiece, but to get inside. Rumor has it you can use toothpicks to seal it as well, but hey, who needs toothpicks?

The ChimichangaContinue this process in order to fulfill your chimi graving. I believe I wrapped nearly ten of them, frying all of them. For the ones you want to freeze, let them completely cool, then you can either use your foodsaver device, or wrap in foil, then in a ziplock bag. When you are ready to reheat, simply take them out, and cook in a preheated oven of 400 degrees for 25-30 minutes.

The oil should be ready, so carefully place them in the oil and cook until golden brown. Place them in a paper towel lined strainer to soak up any of the remaining oil.

Trust me folks, this is a must make. It might be trial and error the first time around, however once you got it down, seriously, you will be in food heaven.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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