Kaccy's Chimichangas
Get ready to elevate your Tex-Mex game with Kaccy's Chimichangas, a flavor-packed delight that brings crispy, golden perfection to your kitchen. These indulgent parcels are stuffed with a savory blend of shredded chicken, refried beans, gooey melted cheese, zesty salsa, and a hint of aromatic spices like cumin and chili powder. Wrapped snugly in soft flour tortillas and fried to crispy perfection, each bite delivers a satisfying crunch followed by a burst of rich, hearty filling. Perfect for weeknight dinners or casual gatherings, these chimichangas come together in just 35 minutes. Serve them piping hot with dollops of sour cream, creamy guacamole, and a sprinkle of fresh cilantro for a restaurant-worthy dish that’s irresistibly good. Whether you’re a Tex-Mex enthusiast or trying your hand at something new, Kaccy's Chimichangas are sure to impress!
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Ingredients
- 2 cups Shredded chicken (cooked)
- 1 cup Refried beans
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 0.5 cup Salsa
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 6 pieces Large flour tortillas (burrito size)
- 2 cups Vegetable oil (for frying)
- 0 optional for serving Sour cream
- 0 optional for serving Guacamole
- 0 optional for garnish Chopped cilantro
Directions
Step 1
In a large mixing bowl, combine the shredded chicken, refried beans, shredded cheese, salsa, ground cumin, chili powder, and garlic powder. Mix well until fully combined.
Step 2
Lay a flour tortilla flat on a clean surface. Spoon about 1/3 to 1/2 cup of the mixture into the center of the tortilla. Fold in the sides and then roll it up tightly to form a burrito shape. Repeat this process with the remaining tortillas and filling.
Step 3
Heat the vegetable oil in a large, deep skillet or heavy-bottomed pot over medium heat. The oil should reach about 350°F (175°C). To test if the oil is hot enough, place a small piece of tortilla into the oil; it should sizzle immediately.
Step 4
Carefully place one or two chimichangas into the hot oil, seam side down. Fry them for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon or tongs to remove the chimichangas and transfer them to a plate lined with paper towels to drain excess oil.
Step 5
Repeat the frying process with the remaining chimichangas, being careful not to overcrowd the pan.
Step 6
Serve the chimichangas hot with sour cream, guacamole, and a sprinkle of chopped cilantro, if desired. Enjoy!
Nutrition Facts
| Serving size | (1954.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7035.5 |
| Total Fat 575.3g | 0% |
| Saturated Fat 112.3g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 540.6mg | 0% |
| Sodium 5161.4mg | 0% |
| Total Carbohydrate 272.5g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 14.4g | |
| Protein 226.3g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1408.2mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 3292.4mg | 0% |
Source of Calories