Crispy Fried Chimichangas with Queso
Crispy Fried Chimichangas are golden, flavorful pockets filled with seasoned ground beef, rice, beans, and cheese, served with rich queso and jalapeños for a savory Tex-Mex treat that everyone will love.
Servings: 4 servings
Calories: 520kcal
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 1 cup cooked rice
- 1 cup refried beans
- 1 cup shredded cheddar cheese (for filling)
- 4 large flour tortillas (burrito size)
- 3 cups vegetable oil (for frying)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 2 cups shredded cheddar cheese (for queso)
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 cup sliced jalapeños
- 1/4 cup chopped cilantro
- Sour cream (optional, for serving)
Instructions
- Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink. Drain any excess grease to keep the chimichangas from being too oily.
- Add seasoning: Return the skillet to medium heat and stir in the taco seasoning packet along with 2/3 cup water. Simmer for 5 to 7 minutes, stirring occasionally, until the mixture thickens and the flavors concentrate.
- Mix filling: Remove the skillet from heat. Stir in the cooked rice and refried beans, mixing well. Then add 1 cup shredded cheddar cheese and stir until melted slightly, creating a creamy, cheesy filling.
- Assemble chimichangas: Lay out each flour tortilla on a clean surface. Spoon an equal amount of the beef mixture onto the center of each tortilla. Fold in the sides tightly, then roll up from one edge to form sealed burrito shapes. Make sure the seams are secure to prevent filling from leaking during frying.
- Fry the chimichangas: Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C). Carefully place each chimichanga into the hot oil using tongs and fry, turning occasionally, until each side is golden brown (about 2 to 3 minutes per side). Remove the chimichangas from the oil using a slotted spoon and place on a paper towel-lined plate to drain.
- Make the queso: In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth. Slowly pour in the milk while continuously whisking to avoid lumps. Bring the mixture to a simmer, then stir in the 2 cups of shredded cheddar cheese until melted and smooth. Add salt and chili powder to taste.
- Serve: Place the fried chimichangas on a serving platter. Top each with a generous portion of queso, sliced jalapeños, and chopped cilantro. Serve with sour cream if desired.
Notes
For an extra crispy coating, lightly dip the tortillas in a beaten egg before rolling up the filling.
You can use store-bought seasoned ground beef to save time.
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispness.
Consider making the queso a day in advance for convenience.
You can use store-bought seasoned ground beef to save time.
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispness.
Consider making the queso a day in advance for convenience.