Chorizo and Cheese Chimichangas

Instructions

1. Heat a large skillet over medium heat. Add the chorizo and diced onion and cook for 7–8 minutes, breaking the chorizo into small crumbles as it cooks.
2. Add the minced garlic, cumin, and smoked paprika. Cook for another minute, stirring frequently. Carefully drain any excess grease from the skillet.
3. Warm the flour tortillas briefly in the microwave or a dry skillet until soft and flexible. This makes them easier to roll without tearing.
4. Spread a spoonful of refried beans slightly below the center of each tortilla.
5. Divide the cooked chorizo among the tortillas. Top with shredded cheese and a small amount of chopped cilantro.
6. Fold the left and right sides of each tortilla inward over the filling. Fold the bottom edge over the filling, then roll tightly into a compact burrito shape.
7. For fried chimichangas: Heat approximately ½ inch of vegetable oil in a heavy skillet over medium heat. Carefully place the chimichangas seam-side down in the hot oil. Fry for 2–3 minutes per side, turning carefully, until crisp and deeply golden. Transfer to a wire rack or paper towel-lined plate.
8. For baked chimichangas: Preheat the oven to 425°F (220°C). Arrange the chimichangas seam-side down on a baking sheet and lightly coat them with cooking spray. Bake for 15–20 minutes, turning once, until golden and crisp.
9. Let the chimichangas rest for a few minutes before serving, as the cheese filling will be very hot.
10. Serve with sour cream, salsa, guacamole, or creamy cilantro-lime sauce for dipping.

Variations

• Extra Cheesy: Place a thick strip of Monterey Jack directly over the warm chorizo before rolling.
• Chorizo and Potato: Add diced cooked potatoes to the chorizo mixture for a heartier filling.
• Chorizo and Rice: Add seasoned Mexican rice to stretch the filling and create a substantial meal.
• Spicy: Add chopped jalapeños, serrano peppers, or Pepper Jack cheese.
• Black Bean: Replace the refried beans with seasoned mashed black beans.
• Breakfast Chimichangas: Add scrambled eggs and shredded cheese to the chorizo for a breakfast-inspired version.

Tips

• Don’t overfill the tortillas. A moderate amount of filling makes the chimichangas easier to roll tightly and prevents them from opening during cooking.
• Warm the tortillas before assembling so they’re flexible and less likely to crack.
• Drain excess grease from the cooked chorizo to prevent the tortillas from becoming soggy.
• Place fried chimichangas seam-side down in the oil first. This helps seal the tortilla before you turn it.
• Fry in batches rather than overcrowding the skillet so the oil maintains a consistent temperature.
• For baked chimichangas, a light coating of cooking spray or oil helps create a noticeably crispier, more golden exterior.
• Allow the finished chimichangas to rest for 2–3 minutes before eating so the filling cools slightly and becomes easier to serve.