Every few days I’m trying to come up with something new to feed my burrito loving teenage son, this time I whipped up Chimichangas (Deep Fried Burritos). These are a basic burrito that you then fry in vegetable oil instead of baking. He has decided these are all I should make now.
Now this recipe can easily be halted at the burrito stage. Thus you bake them instead of frying. They can also be frozen before fried and then fry them later. You will want to use a good freezer ziploc bag. Be sure to push as much air out as you can. Once fried, the chimichangas won’t reheat crisp like when you first eat them, so you may want to make just enough for your meal. You can fry them after frozen or even while frozen as well. My son didn’t care so I made them all up at once.
I used leftover pulled pork (that did not have BBQ sauce on it) and refried beans that I had made from a previous recipe. You can use any ground meat that is cooked or pulled meat that is cooked. Whether you cook it right before or just use what you have in your fridge, it will work great.
I used a frying pan, wooden spoon, wide saute pan, grease splatter screen, tongs, cookie sheet. An electric frying pan would work great as well.
Do you want to use pulled pork too? Here is a great recipe: Slow Cooker Pulled Pork.
Chimichangas (Deep Fried Burritos)
- 2-3 Cups Ground Meat or Pulled Meat Beef, Pork, Chicken or Turkey (I used Pulled Pork)
- 2 Cups Refried Beans
- 1 1/2 Cups Shredded Cheese, Packed Cheddar, Colby,
- 1 Yellow Onion, diced
- 1 Can (10 oz) Rotel
- 3 Tablespoons Cream Cheese
- 20 Flour Tortillas Either you’ll need a huge pack or two smaller packs.
- Vegetable Oil
- Paper Towels
- I find this works best to use leftover meat that I already have cooked. I used pulled pork without BBQ sauce. With a touch of oil saute the onion for 3-4 minutes. Then add the meat and stir in well. Add in your cheese and cream cheese so they melt. You will need to baby the saute pan so that the cheese doesn’t burn.
- Add the Rotel and mix in for a minute. Take off the heat. Next we will assemble the chimichangas.
- Scoop out the meat sauce into a line onto the tortilla shell. I then fold the sides in and then fold the bottom up over those sides and then top over all of it, and flip over to sit.. I sat them all on a large cutting board.
- Once they are all assembled it’s time to fry them. You will want to fry the ones you will be eating. Pour about an inch of vegetable oil into a large/wide sauce pan. Put on high.
- I used a grease splatter screen to keep the oil from burning me. Once the oil was hot, I turned it down and with a good pair of tongs I was able to lay 5-6 chimichangas into the saute pan at a time. Left them for 1-2 minutes on each side, and turned onto their short side for a few seconds if necessary. Watch the oil as it will continue to get hotter and smoke, so I kept slowly turning it down. Use the tongs to pull the chimichangas back out and place them onto a paper towel on a large cookie sheet. They are then ready to eat!