Crispy Chicken Chimichangas
Recipe By: @isabeleats
🌯 Fun Fact: Chimichangas are a Tex-Mex favorite, and this version gets the classic crispy shell without requiring a full pot of frying oil.
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What You’ll Need
Chimichangas
2 ½ cups cooked shredded chicken
1 (16 oz) can refried beans
¾ cup chunky salsa
¼ cup diced white onion
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper
2 cups shredded Monterey Jack cheese
8 large flour tortillas, about 10 inches each
½ cup vegetable oil, if pan-frying; use less for baking or air frying
For Serving
Mexican crema or sour cream
Step By Step
1️⃣ Mix The Filling
Combine the shredded chicken, refried beans, salsa, onion, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
2️⃣ Load ’Em Up
Place about ½ cup of the chicken mixture in the center of each tortilla. Top with about ¼ cup shredded Monterey Jack.
3️⃣ Roll Tight
Fold the bottom of the tortilla over the filling, fold in both sides, then roll it up from the bottom. Keep it snug so all that cheesy business stays where it belongs.
4️⃣ Pan-Fry It
Heat the vegetable oil in a skillet over medium-high heat to 350°F. Working two at a time, fry the chimichangas for about 3 minutes total, flipping halfway, until crisp and golden. Transfer to paper towels.
5️⃣ Or Bake It
Brush the chimichangas lightly with oil and arrange them on a parchment-lined sheet pan. Bake at 400°F for 25 minutes, until golden and crisp.
6️⃣ Or Air-Fry It
Brush lightly with oil and air-fry at 380°F for 12 minutes, until crispy and browned.
7️⃣ Finish Strong
Serve with pico de gallo, crema or sour cream, guacamole, or salsa. Crunch immediately. Napkins encouraged.
