Cheesy Beef Chimichangas

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
2. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease.
3. Stir in the diced green chiles, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 2 to 3 minutes, allowing the flavors to blend.
4. Remove the skillet from the heat. Stir in the softened cream cheese until completely melted and incorporated. Mix in 1 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese until smooth and creamy.
5. Spoon about 3/4 cup of the filling into the center of each tortilla. Sprinkle the remaining Monterey Jack and cheddar cheese over the filling.
6. Fold the sides of each tortilla inward, then roll tightly into a burrito, making sure the filling is securely enclosed.
7. Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Fry the chimichangas seam-side down first for 2 to 3 minutes per side, or until evenly golden brown and crispy.
8. Transfer the chimichangas to a paper towel-lined plate to drain for 1 to 2 minutes.
9. Serve immediately with sour cream, guacamole, salsa, pico de gallo, cilantro, and fresh lime wedges.

Variations

• Swap the ground beef for shredded chicken, shredded pork, or seasoned ground turkey.
• Add black beans or refried beans to the filling for extra heartiness.
• Mix in cooked corn or sautéed bell peppers for added texture and sweetness.
• Use pepper Jack cheese for a spicier kick.
• Bake the chimichangas at 400°F (200°C) for 20 to 25 minutes, brushing them lightly with oil for a lighter version.
• Air fry at 375°F (190°C) for 10 to 12 minutes, flipping halfway through, until crispy and golden.

Tips

• Freshly shredded cheese melts much more smoothly than pre-shredded varieties.
• Don’t overfill the tortillas to prevent them from opening during frying.
• Place the chimichangas seam-side down first when frying to help seal them naturally.
• Maintain the oil temperature at 350°F (175°C) for a perfectly crisp exterior without becoming greasy.
• Let the chimichangas rest for about 2 minutes before cutting into them so the filling stays creamy and the cheese creates the perfect cheese pull.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer to restore their crispiness.
• Serve with Mexican rice, refried beans, or a fresh salad for a complete Tex-Mex feast.