While the beef mixture cools, prepare your tortillas. Lay each tortilla flat on a clean surface and spoon about 2-3 tablespoons of the beef and cheese mixture in the center. Sprinkle a generous amount of shredded cheddar cheese over the filling. The cheese will melt and create a gooey, cheesy center when the chimichangas are fried.
To form the chimichangas, fold in the sides of each tortilla and then roll it up tightly, ensuring the filling stays inside. Press gently to seal the edges. This will help hold the chimichanga together while frying and prevent any cheese from leaking out.
In a deep skillet or frying pan, heat enough vegetable oil to cover the bottom of the pan, about 1 inch deep, over medium-high heat. Once the oil is hot (you can test this by dropping in a small piece of tortilla—if it sizzles immediately, it’s ready), carefully place the chimichangas seam-side down in the hot oil.
Fry the chimichangas for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to turn them gently, ensuring that all sides are evenly browned and crispy. If necessary, fry the chimichangas in batches to avoid overcrowding the pan, which can lead to uneven cooking.
Serving Suggestions
Once the chimichangas are golden brown and crispy, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve your crispy beef and cheese chimichangas with a side of sour cream, guacamole, or salsa for dipping. You can also top them with shredded lettuce, diced tomatoes, or a drizzle of your favorite sauce for an extra burst of flavor.
Make-Ahead & Storage
These chimichangas can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in the oven at 350°F (175°C) for 10-12 minutes to restore their crispiness. You can also freeze the assembled chimichangas before frying. To do so, arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to cook, fry the frozen chimichangas for about 4-5 minutes per side, or until golden and crispy.
Tips
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