Beef and Cheese Chimichangas

3. Fry the Chimichangas

1. Heat the oil: In a large skillet or frying pan, heat 2 cups of vegetable oil over medium-high heat. The oil should be hot enough that a small drop of water sizzles when it touches the surface.
2. Fry the chimichangas: Carefully add the chimichangas, seam side down, into the hot oil. Fry the chimichangas for about 2-3 minutes on each side, or until they are golden brown and crispy. Use tongs to flip them gently to avoid spilling the filling.
3. Drain the chimichangas: Once they’re crispy and golden, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil.

4. Serve and Enjoy!

1. Serve the chimichangas: Once drained, serve the crispy beef and cheese chimichangas with your favorite toppings like sour cream, salsa, guacamole, or shredded lettuce. These chimichangas are perfect for dipping and enjoying!

Storage and Tips

• Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.
• If you prefer a healthier version, you can bake the chimichangas instead of frying them. Simply brush them lightly with oil and bake at 400°F (200°C) for about 15-20 minutes, or until golden and crispy.
• Feel free to add other ingredients to the filling, such as black beans, corn, or diced bell peppers, for added flavor and texture.