How to Make a Grilled Chicken Chimichanga: A Fried Mexican Burrito!

John writes these articles to try to pass on any great recipes and tips that he's picked up during my culinary journeys.

What's Better Than a Burrito?

Man, chimichangas are delicious! Whoever thought of taking all the goodness of a burrito and frying it is a genius! It's probably not a great meal to eat every day, but once in a while, a chimichanga sure hits the spot.

I'm happy to say that they're not at all hard to make. The problem most people have while making a chimichanga is the tortilla coming apart during the frying, which makes the burrito end up a goopy mess. The secret to making a chimichanga is to use a flour and water "glue" to stick the tortilla together.

You can make this recipe a vegetarian option by omitting the chicken. Alternatively, beef and pork also taste great. You can either deep fry the burritos or shallow-fry them in a skillet. Deep frying is better, but most people at home prefer the shallow-fry method. That's why these instructions are for the latter method. Follow these easy steps to chimichanga heaven!

Cook Time

Ingredients

• 8 flour tortillas
• 2 thinly-sliced chicken breasts, grilled
• 1 onion, sliced and sautéed until soft
• 2 sweet peppers, sliced and sautéed until soft
• 1/2lb mozzarella or Monterey jack cheese, grated
• Refried beans
• Vegetable oil
• Flour and water, mixed to make thick "glue"

Instructions

1. Mix flour and water in a bowl until you create a paste.
2. Lay out all eight tortillas on a work surface. You're going to put all the ingredients on them and roll them up for frying. Pile the ingredients in the very center of the tortilla, not edge to edge as you would for a burrito—this will let you roll it up and seal it later.
3. Add a couple of spoonfuls of refried beans into the center of your tortillas. Divide up the other filling ingredients into piles on top of the beans.
4. Take one of the tortillas and roll it over once. Add some of your flour glue to the two ends. Then, fold them in towards the center. Roll it again, using more glue to seal off the edge. Repeat with the remaining tortillas. If your tortillas are breaking, warm them up in the microwave a bit to make them more pliable.
5. Add about an inch of oil to your deep skillet, and heat it up over medium heat. When it's hot, add your chimichangas. You'll know it's reached the right temperature when a little piece of tortilla starts bubbling immediately when it's dropped into the oil.
6. You will probably need to do this in about three batches, as you don't want to overcrowd the skillet and drop the oil temperature down too much. Fry them for about two minutes on each side or until crispy and golden brown.
7. Enjoy these with your favorite salsa, hot sauces, or guacamole. These will definitely become a family favorite!

Comments

Sal on June 18, 2012:

OMG!!

Mary jones on April 01, 2012:

How many servings does make

Casey Strouse from Phoenix, Arizona on February 12, 2012:

I love chimichangas and here in Arizona you can get them almost anywhere.

Anonymous on January 29, 2012:

Cherry-changa here i come!

Me: on January 13, 2011:

As a college student in Texas from Arizona originally. Chimichangas are a great taste of home

trista on August 31, 2010:

hahah TACO BELL IS NOOOOT mexican food. and people...it's CHIMICHANGA not chimiCHUNGA rotfl..

Nina on July 20, 2010:

Thanx!

Harry on May 24, 2010:

I'm gonna try a chimichunga right now!

Thanks for the video.

Laura D on March 07, 2010:

Great receipe! A great find on the internet.

brie on September 03, 2009:

i love chimichungas.mmmm

Nick on June 15, 2009:

does taco bell make chimys because i thin they should and in a chalupa shell

Kim Akers on May 03, 2009:

Add salsa and cheese before wrapiing and deep frying! Yum Yum!!!!

steve on March 24, 2009:

delicious recipe

Dontrez H. on February 02, 2009:

yummY!!!!!!!!

DBlade on February 01, 2009:

I love these! I like to simmer the chicken in enchilada sauce for an hour before making these, also canned green chilies are a great addition.

Mel-Kitchen Goddess Adk Loj on December 02, 2008:

I added salsa to a ground beef mix and a shrimp one as well. Thanks for a great recipe. My staff enjoyed!

REGGIE on October 21, 2008:

GREAT RECIPE THANK A MILLLION!

John D Lee (author) on April 02, 2008:

Thanks everybody - glad to hear that there are some bold deep-fryers like myself out there!

Larwance on February 06, 2008:

mmmm, yup it was pretty good. Thanks for a yumy snack!

Taryn on November 29, 2007:

Just what I was loooking for, thanks!

nobody on November 23, 2007:

yuck

reggie on September 21, 2007:

Thanks for a great recipe!!!!!!!!

John D Lee (author) on July 20, 2007:

I agree, a chimichanga rarely dissapoints!

Yummy!!!!!!!!!!♥♥♥♥ on July 19, 2007:

delicousy i love this for everyday!!!!!!!!!!!♥♥♥