Chimichangas are worth frying just for the crunchy outer layer, but here they’re also stuffed with a slightly spicy and gooey combination of beans, poblano chile, and cheese. You can top it like you would a tostada and eat it with your hands, or you can use a knife and fork if you prefer. Only 1 tablespoon of oil is used for frying, provided the oil is at the right temperature and well-drained. Note that I didn’t like the version I tried in the air fryer – the shell was too hard – but it’s also delicious as a simple burrito, which can also be pan-fried for a little extra if you don’t want to fry. texture.
Get ahead: The filling can be refrigerated for up to 3 days before assembling the burrito. Before frying, you can freeze assembled burritos in an airtight container for up to 3 months. Thaw in the refrigerator overnight before frying and topping.
storage: Refrigerate for up to 4 days, preferably without toppings.
material
- 1 tablespoon neutral oil, more for frying
- 2 poblano chiles (stemmed, seeded and chopped)
- 1 small white or yellow onion (6 ounces), chopped
- 4 cloves of garlic (chopped)
- 1 teaspoon powdered cumin
- 1 can (15 oz) unsalted black beans, drained and rinsed
- 1/2 cup salsa roja (red sauce) (see related recipe), store-bought red or green chili sauce, or enchilada sauce, divided
- 4 ounces shredded Monterey Jack or Cheddar cheese, plus optional toppings
- fine salt
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 4 flour tortillas (8-10 inches) (see related recipe)
- guacamole, sour cream, pico de gallo, shredded lettuce and/or chopped green onions, for optional toppings
direction
Active: 35 minutes
|Total: 45 minutes
step 1
Heat the oil in a large skillet over medium heat until shimmering. Add the poblanos, onion, and garlic and cook, stirring, until the peppers and onions are soft, 6 to 8 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans and enchilada sauce and cook until heated through, 1 to 2 minutes. Transfer to a bowl and let cool slightly. Add cheese and stir. Taste and season with salt if necessary.
Step 2
Place Dutch oven over medium heat and pour oil to a depth of 1 inch (5 to 6 cups of oil, depending on the size of your Dutch oven). Heat the oil until an instant-read thermometer registers 375 degrees.
Step 3
While the oil is heating, combine the flour and water in a small bowl. (This will be the paste you will use to seal the burrito. It can also seal the holes.)
Step 4
If the burrito isn’t flexible enough to roll without splitting, stack it on a plate and microwave on high for 20 to 30 seconds or until warm and tender.
Step 5
To assemble the chimichanga, roll out the tortilla and spoon about 1/2 cup of the bean mixture onto the bottom third of the tortilla. Use a brush or your fingers to spread the flour slurry along the top edge of the tortilla. Fold the tortilla from the bottom over the filling and press it into a cylinder. Then fold the sides and continue rolling from the bottom. Keep the sides tucked in to keep the package as tight as possible. Press the seams to help seal them. Repeat with the remaining tortillas and filling, placing them seam side down on the plate.
Step 6
Place a wire rack over a large sheet pan next to the stove.
Step 7
When the oil reaches a temperature of 375 degrees, carefully lower the 2 burritos into the oil (using tongs if necessary). Return oil to 375 degrees and fry burritos until golden and crispy all over, about 5 minutes, adjusting heat as needed to maintain temperature and turning as needed. (Burritos tend to want to stay seam-side down, so you may want to use tongs to secure them after turning.) Transfer to a wire rack to drain and cool, about 10 minutes. Return oil to 375 degrees and repeat with remaining burritos.
Step 8
Transfer the chimichanga to a platter or individual plates, sprinkle generously with your favorite toppings, and serve warm.
replacement
Vegan? >> Use vegan cheese shreds instead of Monterey Jack or Cheddar cheese in the filling and topping, and vegan sour cream in the topping.
Black beans >> Pinto beans or chickpeas.
Flour tortilla >> Whole grain tortilla.
Note
If you’re trying to reduce your sodium intake, look for low-sodium flour tortillas online, like those made by Angelic Bakehouse, or make your own. If you make your own using the related recipe, you’ll get an 8-inch tortilla, which means you’ll probably end up with 5 to 6 chimichangas.