Crispy Beef Cheese Chimichangas (Printer-Friendly Version)

Crispy tortillas packed with spiced beef and melty cheese, perfect for gatherings or a comforting weeknight meal.

# Required Ingredients:

→ Beef Filling

01 - 500 g ground beef (80% lean)
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, finely minced
04 - 1 small green bell pepper, diced
05 - 1 small red bell pepper, diced
06 - 2 tablespoons tomato paste
07 - 100 ml beef broth or water
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon cayenne pepper
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 2 tablespoons vegetable oil (for sautéing)

→ Cheese Blend & Assembly

17 - 120 g cheddar cheese, freshly grated
18 - 100 g Monterey Jack or mozzarella cheese, freshly grated
19 - 60 g queso fresco or feta, crumbled
20 - 6 large flour tortillas (approximately 25 cm in diameter)
21 - 100 g sour cream or cream cheese
22 - 15 g fresh cilantro, chopped

→ For Frying

23 - 500 ml vegetable oil (sunflower or canola), for deep frying

→ Optional Garnishes

24 - Sour cream, guacamole, salsa, pico de gallo, shredded lettuce, green onions, jalapeño slices

# Step-by-Step Instructions:

01 - Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent. Stir in garlic and both bell peppers, cooking 2 minutes to soften.
02 - Increase heat to medium-high, add ground beef and cook for 5-6 minutes, breaking it up until browned. Drain excess fat, then stir in tomato paste and cook for 1 minute. Add cumin, chili powder, smoked paprika, coriander, oregano, cayenne, salt, and black pepper, mixing to coat the beef evenly.
03 - Pour in beef broth or water. Reduce heat to low and simmer for 5 minutes, stirring occasionally until the mixture is thickened and saucy. Remove from heat and allow to cool slightly.
04 - In a mixing bowl, combine grated cheddar, Monterey Jack or mozzarella, and crumbled queso fresco or feta. Toss lightly until evenly mixed.
05 - Lay each tortilla flat. Spread a thin layer of sour cream or cream cheese in the centre. Place approximately 90 g (about 1/2 cup) of beef mixture in the middle. Add a generous handful of cheese blend over the meat. Fold in the sides, then roll up tightly from the bottom, fully enclosing the filling. Secure with a toothpick if needed.
06 - For frying: Heat 2-3 cm of vegetable oil in a deep skillet to 180°C. Place chimichangas seam side down and fry each for 2-3 minutes per side, or until golden brown. Drain on paper towels. For air frying: Brush with oil, cook in a preheated air fryer at 200°C for 8-10 minutes, turning halfway. For baking: Brush with oil or melted butter, bake in a preheated oven at 200°C for 20-25 minutes, turning once until crisp and golden.
07 - Let chimichangas rest for a few minutes. Top with preferred garnishes such as sour cream, guacamole, salsa, shredded lettuce, green onions, and cilantro. Serve immediately for best texture.

# Handy Cooking Tips:

01 - Allow cooked beef mixture to cool before filling tortillas to prevent steam from softening the shells.
02 - For lighter versions, bake or air fry instead of deep frying and use low-fat dairy if desired.
03 - Freshly grated cheese provides the smoothest melt and richest flavour.
04 - Avoid overfilling to prevent bursting; secure with toothpicks as needed.
05 - Leftovers keep up to 3 days refrigerated; reheat in oven or air fryer for best crispness.

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