Homemade Chimichangas


Take your taste buds on a journey south of the border with Homemade Chimichangas – a delectable dish that combines the flavors of crispy, golden-brown tortillas with savory fillings and zesty toppings. Whether you’re looking to spice up Taco Tuesday or impress guests with a homemade Mexican feast, chimichangas are the perfect choice for a satisfying and flavorful meal. In this article, we’ll explore the art of making homemade chimichangas from scratch, along with tips for filling, folding, and frying them to perfection.

Why Choose Homemade Chimichangas?

  1. Customizable Creations: Homemade chimichangas allow you to get creative with fillings, from classic shredded chicken or beef to vegetarian options like beans and cheese. You can tailor the ingredients to suit your taste preferences and dietary restrictions.
  2. Crispy and Crunchy Texture: Unlike traditional soft tacos or burritos, chimichangas are deep-fried until crispy and golden brown, adding a satisfying crunch to every bite. The contrast between the crispy exterior and tender filling is simply irresistible.
  3. Versatile and Adaptable: Chimichangas can be enjoyed as a main course, appetizer, or even as a handheld snack on the go. Serve them with a variety of toppings and accompaniments, such as salsa, guacamole, sour cream, and shredded lettuce, to create a customizable dining experience.


  • Flour tortillas
  • Cooked protein (shredded chicken, beef, pork, or beans for vegetarian option)
  • Cheese (cheddar, Monterey Jack, or a Mexican cheese blend)
  • Seasonings (chili powder, cumin, garlic powder, onion powder)
  • Optional fillings (diced onions, bell peppers, jalapeños)
  • Vegetable oil (for frying)


  1. Prepare the Filling: Cook the protein of your choice (chicken, beef, pork, or beans) and season it with your favorite spices and seasonings. Add any optional fillings such as diced onions, bell peppers, or jalapeños for extra flavor.
  2. Assemble the Chimichangas: Place a generous portion of the filling onto a flour tortilla, leaving space around the edges. Sprinkle cheese on top of the filling, then fold the sides of the tortilla over the filling and roll it up tightly into a cylinder.
  3. Secure the Ends: Use toothpicks to secure the ends of the chimichangas, ensuring that they stay closed during frying.
  4. Fry Until Golden Brown: Heat vegetable oil in a large skillet or deep fryer until it reaches 350°F (175°C). Carefully place the chimichangas seam side down into the hot oil and fry until they are crispy and golden brown on all sides, about 2-3 minutes per side.
  5. Serve and Enjoy: Remove the chimichangas from the oil and drain them on paper towels to remove excess oil. Serve hot with your favorite toppings and accompaniments, such as salsa, guacamole, sour cream, and shredded lettuce.

Serving and Storage Tips:

Serving Tips:

  1. Top with Toppings: Serve your homemade chimichangas hot with a variety of toppings to enhance their flavor and texture. Popular options include salsa, guacamole, sour cream, chopped cilantro, diced tomatoes, shredded lettuce, and sliced jalapeños.
  2. Garnish with Fresh Ingredients: For added freshness and color, garnish your chimichangas with a sprinkle of chopped green onions or a squeeze of fresh lime juice just before serving.
  3. Serve with Sides: Accompany your chimichangas with complementary side dishes such as Mexican rice, refried beans, or a crisp salad dressed with a tangy vinaigrette for a well-rounded meal.

Storage Tips:

  1. Refrigeration: Store any leftover chimichangas in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chimichangas on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
  2. Freezing: Chimichangas can also be frozen for longer storage. Allow them to cool completely, then wrap each chimichanga tightly in aluminum foil or plastic wrap and place them in a freezer-safe container or resealable bag. They can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake as directed.
  3. Reheating: To reheat frozen chimichangas, unwrap them and place them on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through and crispy. Alternatively, you can reheat them in the microwave on high for 2-3 minutes, flipping halfway through, until hot.
  4. Note: To maintain the crispy texture of the chimichangas, it’s best to reheat them in the oven rather than the microwave. If microwaving, consider crisping them up in a skillet for a few minutes afterward.


1. Can I use corn tortillas instead of flour tortillas for chimichangas? Yes, you can use corn tortillas for a traditional Mexican-style chimichanga. Simply warm them up slightly before filling and rolling to prevent cracking.

2. Can I bake chimichangas instead of frying them? While frying gives chimichangas their signature crispy texture, you can bake them for a lighter option. Brush them with oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway through.

3. How can I make vegetarian chimichangas? You can make vegetarian chimichangas by using beans (such as black beans or refried beans), sautéed vegetables, or a combination of both as the filling. Add cheese and your favorite seasonings for flavor.

4. Can I make chimichangas ahead of time and reheat them later? Yes, you can prepare chimichangas ahead of time and store them in the refrigerator or freezer. Reheat them in the oven or microwave until heated through before serving.

5. Are chimichangas gluten-free? Chimichangas made with corn tortillas are naturally gluten-free. However, if using flour tortillas, be sure to check the packaging for gluten-containing ingredients.

6. Can I air fry chimichangas? Yes, you can air fry chimichangas for a healthier alternative to deep frying. Brush them with oil and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until crispy.

7. What’s the difference between chimichangas and burritos? Chimichangas are deep-fried, while burritos are typically served as-is or grilled. Additionally, chimichangas often have a crispy exterior and may contain different fillings.

8. Can I make chimichangas with leftover taco meat? Yes, you can use leftover taco meat as a filling for chimichangas. Simply warm it up and add it to the tortillas with cheese before rolling.

9. Can I freeze unbaked chimichangas? Yes, you can freeze unbaked chimichangas for future use. Wrap them individually in plastic wrap and aluminum foil before placing them in a freezer-safe container.

10. How do I prevent chimichangas from getting soggy? To prevent chimichangas from getting soggy, make sure the filling is not too wet and drain any excess liquid. Fry or bake them until crispy, and serve them immediately.


Homemade Chimichangas are the ultimate comfort food, combining crispy tortillas, savory fillings, and zesty toppings for a flavorful dining experience that will satisfy even the most discerning palates. With their customizable nature and simple preparation, chimichangas are perfect for family dinners, casual gatherings, or anytime you’re craving a taste of Mexico. So gather your ingredients, fire up the stove, and get ready to enjoy the deliciousness of homemade chimichangas today!

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