Cheese Steak Chimichangas Recipe (2024)

FAQs

What is chimichanga sauce made of? ›

Traditionally, a chimichanga is filled with a combination of rice, beans, meat and cheese, similar to a burrito. You can opt for seasoned Mexican-style rice or yellow rice or even plain white rice. As for the beans, refried beans, black beans or pinto beans are traditional.

Wrap the fillings (don't overload the tortilla!) up inside like a burrito: bottom, sides, roll it over. Secure with toothpicks. Fry!

How does a burrito differ from a chimichanga? Burritos contain rice and beans and tomatoes in addition to the meat, and they're wrapped but not fried. Chimichangas typically contain only the meat in sauce, and are deep fried, so they are crisp and crunchy on the outside.

Directions. Combine 2 cups fresh parsley, 1 cup fresh cilantro, 1 large jalapeno (seeded and chopped), 3 garlic cloves and 1/2 to 1 tablespoon sherry vinegar in a food processor and pulse until well chopped. Add 1/2 cup mayonnaise and pulse several times to incorporate. Season with salt.

Chimichangas is a Mexican dish that has gained popularity in the United States. They are deep-fried burritos that are crispy on the outside and filled with various ingredients on the inside. Chimichangas are a great comfort food that is perfect for lunch, dinner, or a snack.

A chimichanga can be a rich, occasional treat, rather than a diet staple. Chimichangas are high in calories, saturated fat and trans fats. According to the American Heart Association, eating a diet high in saturated fat puts us at higher risk for type 2 diabetes, high blood pressure and obesity.

Any fan of Mexican food is likely familiar with the chimichanga, but the reality is not many people know how they were invented. Many don't know that they're not really Mexican. Most culinary historians suggest this delectable dish was accidentally created in the United States.

Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.)

Chimichangas invariably fall into two basic categories: dry and wet. The former is crisply fried, topped with sour cream and guacamole and perhaps a little cheese. The latter is smothered with a sauce or salsa.

Do you eat chimichangas with your hands? ›

Our Chimichangas can be eaten with a fork and knife for those who want to stay clean but work just as well by hand. In fact, the allure to a Chimichanga is the fact that you can pick one up and eat it without a fork and knife, anywhere you want.

Demonstrating the unstoppable American urge to throw anything and everything into the deep-fryer (looking at you, county fair deep-fried butter sticks), chimichangas heat up the classic burrito into something crispy, flakey, comforting, and decadent. Frankly, they are a thing of beauty.

1922), accidentally dropped a burrito into the deep-fat fryer in the early 1950s. She immediately began to utter a Spanish profanity beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

Worst: Chimichanga

The dish has more than 1,500 calories and 93 grams of fat. Factor in toppings like guacamole and sour cream, and you'll get most of your day's calories and sodium in one meal. And research shows that a diet high in fried foods can raise your chances of diabetes and heart disease.

Chimichangas' best and most addictive characteristics are their crunchy shells. Chimichanga fillings vary widely, but the crispy shell is the hallmark of this dish. You can achieve that crispiness by baking, frying or air frying them.

Not to be confused with chimichanga (a deep-fried burrito), chimichurri is a tangy, garlicky sauce packed with fresh parsley and cilantro. It's a mainstay in Argentine cuisine, commonly used alongside a meat dish.