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How to Make a Chimichanga. A Crispy Fried Mexican Burrito!

Updated on January 17, 2018

Chicken chimichangas

Chicken Chimichangas

Man chimichangas are good. Take all the goodness of a burrito...and fry it! Maybe not a great option for everyday, but once in a while, a chimichanga sure hits the spot.

Chimichangas are not at all hard to make either. The problem most people have while making a chimichanga, is that the tortilla comes apart during the frying, and it ends up a goopy mess. The secret to making a chimichanga, is using a flour and water "glue" to stick the tortilla together.

This recipe is for a chicken chimichanga, but it can be made a vegetarian option simply by omitting the chicken. Alternatively, beef and pork also taste great in a chimichanga.

Grilled chicken chimichanga recipe

  • 8 flour tortillas
  • 2 grilled chicken breasts, thinly sliced
  • One onion, and 2 sweet peppers sliced and sautéed until soft
  • About 1/2 lb of mozzarella or Monterey jack, grated
  • Refried beans
  • Vegetable oil for frying
  • A flour and water paste mixed to make thick "glue"

A few easy steps to chimichanga heaven!

  1. Lay out all 8 tortillas on a work surface. You're going to put all the ingredients onto these and roll them up for frying. You want to pile all the ingredients in the very center of the tortilla, not edge to edge as you would for a burrito; this is so you will be able to roll it up and seal it later.
  2. Add a couple of spoonfuls of refried beans into the center of your tortillas, and then divide up all the other filling ingredients into piles on top of the beans.
  3. Take one of the tortillas, and roll it over once. Add some of your flour glue to the two ends, and fold them in towards the center. Roll it again, and use some more glue to seal off the edge. Repeat with the remaining tortillas. If your tortillas are breaking, you can warm them up in the microwave a bit first, to make them more pliable.
  4. Heat some oil in a skillet. You can either deep fry these, or shallow fry them in a skillet. The deep fry method is better, but most people at home prefer the shallow fry method. These instructions are for the shallow frying method. You want to add about an inch of oil to your deep skillet, and heat it up over medium heat. When hot, (a little piece of tortilla starts bubbling immediately when dropped into the oil), add your chimichangas.
  5. You will probably need to do this in about three batches, as you don't want to overcrowd the skillet and drop the oil temperature down too much. Fry for about 2 minute's per side, or until crispy and golden brown.

Enjoy these with your favorite salsa, hot sauces, guacamole etc.

These will definitely become a family favorite!


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    • profile image

      Sal 5 years ago


    • profile image

      Mary jones 5 years ago

      How many servings does make

    • Casey Strouse profile image

      Casey Strouse 5 years ago from Phoenix, Arizona

      I love chimichangas and here in Arizona you can get them almost anywhere.

    • profile image

      Anonymous 5 years ago

      Cherry-changa here i come!

    • profile image

      Me:  7 years ago

      As a college student in Texas from Arizona originally. Chimichangas are a great taste of home

    • profile image

      trista 7 years ago

      hahah TACO BELL IS NOOOOT mexican food. and's CHIMICHANGA not chimiCHUNGA rotfl..

    • profile image

      Nina 7 years ago


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      Harry 7 years ago

      I'm gonna try a chimichunga right now!

      Thanks for the video.

    • profile image

      Laura D 7 years ago

      Great receipe! A great find on the internet.

    • profile image

      brie 8 years ago

      i love chimichungas.mmmm

    • profile image

      Nick 8 years ago

      does taco bell make chimys because i thin they should and in a chalupa shell

    • profile image

      Kim Akers  8 years ago

      Add salsa and cheese before wrapiing and deep frying! Yum Yum!!!!

    • profile image

      steve 8 years ago

      delicious recipe

    • profile image

      Dontrez H. 8 years ago


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      DBlade 8 years ago

      I love these! I like to simmer the chicken in enchilada sauce for an hour before making these, also canned green chilies are a great addition.

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      Mel-Kitchen Goddess Adk Loj 9 years ago

      I added salsa to a ground beef mix and a shrimp one as well. Thanks for a great recipe. My staff enjoyed!

    • profile image

      REGGIE 9 years ago


    • John D Lee profile image

      John D Lee 9 years ago

      Thanks everybody - glad to hear that there are some bold deep-fryers like myself out there!

    • profile image

      Larwance 9 years ago

      mmmm, yup it was pretty good. Thanks for a yumy snack!

    • profile image

      Taryn 10 years ago

      Just what I was loooking for, thanks!

    • profile image

      nobody 10 years ago


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      reggie 10 years ago

      Thanks for a great recipe!!!!!!!!

    • John D Lee profile image

      John D Lee 10 years ago

      I agree, a chimichanga rarely dissapoints!

    • profile image

      Yummy!!!!!!!!!!♥♥♥♥ 10 years ago

      delicousy i love this for everyday!!!!!!!!!!!♥♥♥