Best Crispy Tucson Chimichanga Recipes

CHICKEN CHIMICHANGAS

Chicken Chimichangas image

My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.

Provided by Lauren Allen

Time 30m

Number Of Ingredients 11

Ingredients

2 cups cooked chicken (, chopped or shredded)
1 can refried beans
1/2 cup salsa (, your favorite kind)
1 teaspoon cumin
1/2 teaspoon dried oregano leaves (, crushed)
1 teaspoon chili powder
1 cup shredded cheese (, cheddar or Mexican blend)
2 green onions (, chopped)
3 Tablespoons oil ((vegetable or canola oil))
6 large flour tortillas
Salsa, sour cream and guacamole (, optional)

Steps:

Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
Place about 1/2 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling and roll up like a burrito.
For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .

Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 557 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHIMICHANGAS

Chimichangas image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.

CRISPY TUCSON CHIMICHANGA

Crispy Tucson Chimichanga image

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can whole tomato, drained, cut up
1/3 cup salsa
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup refried beans
oil for deep frying
6 8 inch flour tortillas
3/4 cup Monterey Jack-Colby cheese, shredded
salsa, if desired

Steps:

Brown ground meat, onion and garlic in electric skillet at 365°F or in large heavy skillet on medium-high heat. Drain. Stir in tomatoes, 1/3 cup salsa, chili powder, thyme, salt and cayenne. Simmer at 300°F or on medium-low heat for 10 to 15 minutes or until mixture is thickened. Stir occasionally. Remove from heat. Stir in refried beans.Heat 2 or 3 inches Crisco Oil to 365°F in deep fryer. Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center. Secure with wooden toothpick.Fry 1 or 2 at a time in deep fryer. Fry 1-1/2 to 2 minutes, until golden brown. Turn as needed for even browning. Drain on paper towels. Sprinkle each with 2 tablespoons cheese. Serve immediately with salsa, if desired.

Nutrition Facts : Nutritional Facts Serves