the best chimichangas recipe
Get ready to fall in love with chimichangas! These crispy, cheesy, and oh-so-delicious bundles are perfect for any occasion. Whether you’re cooking for family or hosting friends, I’ll guide you through every step to make these tasty treats. Trust me, you won’t want to miss out on this recipe!
Simple Ingredients for Delicious Chimichangas
Making chimichangas at home is a fun and rewarding experience! Here’s what you’ll need to whip up these crispy delights.Keep in mind; the quality of ingredients can make all the difference in taste!
- 3 skinless, boneless chicken breasts: This is the star of our show! You can also use shredded rotisserie chicken for a quicker option.
- 1 tablespoon olive oil: This helps to brown the chicken and adds a nice flavor.
- 1/2 cup finely chopped onion: Onions add sweetness and depth to the filling.
- 3 cloves garlic, minced: garlic is a must! It brings a splendid aroma and flavor.
- 1 teaspoon ancho chili powder: For that subtle heat and rich flavor.
- 2 teaspoons ground cumin: Adds an earthy tone to the dish that complements the other spices.
- 1 can (7 ounces) of green chiles: A delicious way to add some moisture and flavor!
- 8 (10 to 12-inch) flour tortillas: the vehicle for all that tasty filling! The bigger, the better for wrapping.
- 1 1/2 cups refried beans: These create a creamy texture inside the chimichangas.
- 1 (8-ounce) block of pepper Jack cheese, shredded: For that ooey-gooey goodness!
- Toppings: Warm queso, pico de gallo, shredded lettuce, and your favorite hot sauce to make these even better.
With these ingredients, you’ll be well on your way to making some mouthwatering chimichangas! Now, let’s dive into the step-by-step instructions to get them perfectly crispy.
Step-by-Step Instructions for Making Chimichangas
Ready to get cooking? Follow these simple steps to create your chimichangas! You’ll be savoring the deliciousness in no time!
- Season the Chicken: Sprinkle kosher salt, black pepper, and garlic powder evenly over one side of the chicken breasts.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, seasoned side down, and cook for about 3-4 minutes until browned. Flip the chicken and push it to one side.
- Add veggies: Toss in the onion, garlic, ancho chili powder, and cumin. Sauté for one minute until fragrant.
- Simmer the Chicken: Add 2 cups of water and a chicken bouillon cube to the skillet. Stir until combined. Bring to a simmer, cover, and let it cook for about 20 minutes, or until the chicken is cooked through (an internal temperature of 165°F).
- Shred the Chicken: remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet, along with green chiles.
- Prepare the Tortillas: On a clean surface, lay out a tortilla. Spread about 3 tablespoons of refried beans in the center, top with 1/4 cup of shredded cheese, and 1/3 to 1/2 cup of the chicken mixture.
- Roll the Tortilla: Brush a little water or the flour mixture around the edges of the tortilla.Fold in the sides and roll them up tightly, seam side down.
- Fry to Perfection: Heat oil in a Dutch oven to 350°F. Gently place 2 chimichangas into the oil, frying until golden brown (about 2 minutes each side). Drain on paper towels.
- Serve and Enjoy: Top your chimichangas with warm queso, pico de gallo, and any other toppings you like!
And there you have it! With these easy steps, you’ll be serving up restaurant-quality chimichangas right at home. Enjoy every crunchy, cheesy bite!
Serving and storage Tips for Perfect Chimichangas
Once your chimichangas are crispy and golden, it’s time to dig in! These flavorful bundles are best enjoyed fresh, but you can also store any leftovers for another day. Here’s how to serve and store them properly:
Serving Suggestions
- Best Served Hot: Place your chimichangas on a plate and top them with your favorite toppings, like warm queso, pico de gallo, and shredded lettuce. The warm toppings will melt the cheese just a bit more—yum!
- pair with Dipping Sauces: I recommend trying them with sour cream, a simple homemade guacamole, or even some zesty salsa.If you’re feeling adventurous, a drizzle of chipotle ranch adds a nice kick.
- Portion Control: A chimichanga is hearty, so one per person typically does the trick. If you’re serving a crowd, feel free to make additional batches; they disappear quickly!
Storage Tips
- Storing Leftovers: If you’ve got any leftovers (and that’s a big “if”), let them cool to room temperature. Place the chimichangas in an airtight container and store them in the refrigerator. They should be good for about 3-4 days.
- Reheating: When you’re ready to enjoy them again, reheat in an oven at 350°F (175°C) for about 10-15 minutes to help restore their crispiness. Microwaving works in a pinch, but you’ll lose that delightful crunch.
- Freezing: For longer storage, you can freeze the uncooked chimichangas. Just wrap them tightly in plastic wrap,then foil,to prevent freezer burn. When you’re ready to fry them, no need to thaw! Just fry from frozen, adding a couple of extra minutes to the cooking time.
With these serving and storage tips, your chimichangas will always be ready to impress—whether you’re serving them fresh or enjoying leftovers!
helpful Notes and Troubleshooting for making Chimichangas
making chimichangas can be a breeze, but sometimes things don’t go exactly as planned. here are some handy notes and troubleshooting tips to help you nail this recipe every time!
Cooking Notes
- Chicken Options: While I love using boneless, skinless chicken breasts, shredded rotisserie chicken or even ground turkey can work beautifully as a filling.Just make sure it’s cooked through.
- Tortilla Choices: Flour tortillas are the conventional choice, but corn tortillas work too—just be aware they might tear more easily. For a gluten-free option, look for gluten-free flour tortillas.
troubleshooting tips
- Chimichangas Falling Apart: If your chimichangas aren’t staying sealed, try adding a bit more of the flour-water mixture to the edges before rolling. also, ensure your tortilla is warm; this makes it more pliable.
- Overcooked Filling: If your chicken becomes dry while cooking, monitor the simmering time closely. If you notice it drying out, adding a splash of broth can help keep it moist!
- Too Much Oil: if your chimichangas soak up too much oil while frying, ensure the oil is hot enough (around 350°F) before adding them. This will create a nice crispy exterior without soaking through.
With these notes and troubleshooting tips, you’ll be well-equipped to tackle any challenges that arise while making your chimichangas.Happy cooking!