Chimichanga Recipe

Chimichanga Recipe (Vegetarian) » Dassana’s Veg Recipes

When you like burritos, you then’re certain to like their fried counterparts, that are often known as Chimichangas. These Tex-Mex specialties are full of addictively spicy, umami taste in each chew and are completely good for a hearty, comfort-filled meal. Make these delish rolls of wholesome goodness with my simple vegetarian chimichanga recipe.

overhead shot of three chimichanga topped with guacamole and tomato cubes placed on an off-white oval tray

What’s a Chimichanga?

Chimichangas are a Tex-Mex dish that’s famend all through the Southern United States. These little pockets of deliciousness are primarily deep fried burritos, and might be full of any variety of components together with beans, cheese, rice, meat and greens.

My vegetarian chimichanga recipe makes use of a mixture of delightfully spiced button mushrooms, bell peppers and broccoli with cheddar for an unforgettable meal you’ll need to make many times.

For the complete expertise, serve with Homemade Guacamole, Salsa or pico de gallo and a dollop of bitter cream.

About This Recipe

When I’m craving Mexican meals, I often make burritos, quesadillas or my private favourite: chimichangas. These easy dishes might be made utilizing a wide range of veggies, making them a wonderful means to make use of up any produce that’s languishing within the crisper drawer.

I often make chimichanga recipe with some combination of button mushroom, bell peppers, broccoli, cabbage, unripe jackfruit and beans.

On this recipe I share a simple vegetarian model made with button mushrooms and broccoli, however you may simply commerce out any parts you don’t like for others that you just do. For instance, generally I’ll simply use mushrooms and bell pepper and skip broccoli. 

They’re simply adaptable to no matter model tortilla you could have available. Be at liberty to make use of both wheat or corn tortillas. Right here I used home made entire wheat tortillas, however I’ve additionally used retailer purchased tortillas, in addition to Roti in a pinch.

I additionally love the depth of taste that may be coaxed from these veggies when they’re sautéed with smoked paprika. If smoky flavors are to not your liking, be at liberty to substitute candy paprika or scorching paprika as a substitute.

Since these chimichanga recipe take lower than an hour to make, they’re an ideal weeknight meal. So let’s get to cooking, we could?

Step-by-Step Information

How one can Make Chimichanga

Make Filling

1. Warmth 3 tablespoons olive oil in a pan. Add ½ to ⅔ cup sliced onions.

sliced onions in a sauté pan with oil

2. Sauté onions until gentle golden on a medium-low to medium warmth. Stir usually when sautéing onions.

onions turning golden

3. Add ½ teaspoon finely chopped garlic. Combine and sauté for 4 to five seconds.

garlic added to pan with onions

4. Flip off the warmth or decrease the warmth. Add all of the beneath listed floor spices and oregano:

  • ½ teaspoon garlic powder – elective 
  • ½ teaspoon onion powder – elective 
  • 1 teaspoon smoked paprika or 1 teaspoon candy paprika 
  • 1 teaspoon pink chilli powder or ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed black pepper
  • 1 teaspoon floor cumin

Be at liberty to regulate the pink chilli powder/cayenne pepper, paprika and black pepper in accordance with your style preferences.

spices added to pan

5. Combine very effectively. 

deeply caramelized onions in pan

6. Add 2 cups chopped white button mushrooms (500 grams), 2 cups chopped broccoli florets and ½ to ⅔ cup sliced bell peppers. Return the pan to warmth, mixing once more.

TIP: You can use any coloured bell pepper. Right here I’ve used inexperienced bell pepper or capsicum.

mushrooms and broccoli added to mix

7. Add salt in accordance with style and blend effectively.

salt added

8. Sauté the mushrooms and broccoli on a medium to medium-high warmth. The mushrooms and broccoli will ooze out water. 

vegetarian chimichanga filling sautéing in pan

9. Sauté till all of the water is evaporated and the mushroom and broccoli are tender and cooked.

TIP: If the combination begins sticking to the pan, then decrease the warmth. Sprinkle some water and deglaze the pan. 

veggies after evaporation

10. Lastly add 1 teaspoon pink wine. You can too use white wine. When you don’t have any of the both, then skip including.

vinegar added to veggie chimichanga filling

11. Deglaze the pan and sauté for a minute or two. Take away pan from range and put aside. 

NOTE: Ensure that the filling is dry and doesn’t have any liquids or water. Even a slight quantity of water within the filling will outcome within the chimichangas turn into soggy.

completed vegetarian chimichanga filling in pan

How one can Roll and Fold a Chimichanga

12. Make a paste of two tablespoons entire wheat flour and three tablespoons water in a small bowl.

NOTE: You possibly can substitute all objective flour or gluten free flour if wanted.

flour and water paste for sealing chimichangas

13. Place the tortilla on a sturdy work floor. On one aspect of the tortilla, layer 2 to three tablespoons of the filling (or extra, relying on the scale of the tortilla). Add 2 tablespoons of grated cheddar cheese or as required.

tortilla with veggie filling and cheese piled on bottom half

14. First tightly fold the edges of the tortilla.

sides of tortilla pinched in

15. Retaining them safe and folded, flip over and roll vertically from the perimeters as tightly as potential. That is how the roll ought to look.

tortilla rolled over fillings with one edge exposed

16. On the open aspect of the roll, brush with or spoon on some wheat flour paste.

flour paste added to exposed edge to seal tortilla to itself

17. Tightly seal and shut. Unfold a number of the paste on the skin as effectively, appearing as a glue to maintain the chimichanga rolls sealed whereas frying.

more paste added to keep chimichanga sealed during frying

How one can Fry

18. Take oil as wanted in a frying pan or skillet. Warmth the oil on medium warmth. You possibly can deep or shallow fry relying in your choice. I’ve shallow fried them.

Place the rolled chimichanga in medium scorching oil. Fry 3 to 4 chimichangas relying on the scale of the skillet or pan. Fry on medium warmth.

NOTE: The chimichanga ought to trigger the oil to instantly begin to bubble. If it doesn’t, the oil isn’t scorching sufficient but and also you’ll find yourself with a soggy outcome.

three chimichangas frying in oil

19. When one aspect is golden and crisp, rigorously elevate every chimichanga with pasta tongs and fry the second aspect. 

chimichangas after first flip - they are golden and well sealed

20. Flip over once more when the second aspect is golden. If wanted you may flip a couple of times for even frying. They need to look crisp and golden. Take care to not burn them.

flip the chimichangas again and continue cooking until golden brown on all sides

21. Place on kitchen paper towels to empty extra oil. Fry the remaining chimichangas in batches.

draining cooked chimichangas on paper towels

What to serve with Chimichangas

Serve chimichangas scorching or heat, ideally topped with some guacamole, salsa or bitter cream.

For further spiciness, add sliced contemporary chilies or jalapeños to the highest. You can too garnish with herbs like cilantro or parsley, relying on what you could have available. 

Squeeze some lemon or lime juice on high whereas consuming for an added dose of acid; alternately, use a vinegar based mostly scorching sauce to realize an analogous impact. 

They pair significantly with vegetarian Mexican sides like pico de gallo, Guacamole, Salsa, and bitter cream.

TIP: To make an prompt model of bitter cream, combine ½ teaspoon of lemon juice (or as wanted) with ¼ cup of sunshine cream or whipping cream. Put aside for five to 10 minutes for the cream to thicken after which serve it as a aspect with the chimichangas.

sliced chimichanga halves showing the fillings on an oval plate

Skilled Suggestions

Whereas chimichangas are comparatively simple to make, there are a couple of ideas to make sure success:

  1. Be sure your oil is scorching! Attempting to fry something in chilly oil is a recipe for a soggy, unpalatable failure. The tortilla and oil ought to start effervescent vigorously as quickly as you add it to the oil; if it doesn’t take away the chimichanga and permit the oil to proceed to warmth up.
  2. Seal your chimichangas effectively! Don’t skimp on the flour paste. Apply each on the within seam, in addition to over the skin. Additionally, make sure you roll your chimichangas tightly for one of the best outcomes.
  3. Serve with further goodies. As a result of they’re eaten with a fork and knife, chimichangas are glorious automobiles for different condiments together with guacamole (or sliced avocado), salsa, pico de gallo, scorching sauce, contemporary herbs and bitter cream.
  4. Embrace completely different veggies: I usually make the filling with no matter I’ve available and make many variants of chimichanga recipes. Whereas mushrooms do give a pleasant meaty texture, be at liberty to omit them in case you are not a fan. Greens like cabbage, bell peppers, zucchini, carrots, broccoli, spinach, kale and inexperienced beans are some good options.
  5. Extra filling choices: As an alternative of a vegetable or a mushroom filling, you may select so as to add a bean stuffing like refried beans and Mexican rice or solely cheese. For the cheese, use cheddar, Monterey jack or Colby.
  6. Baking: If you don’t favor frying, bake these chimichangas. Place them on a baking tray. Then brush them frivolously with oil. Bake in a preheated oven at 180 levels Celsius/356 levels Fahrenheit for 15 to twenty minutes or till the crust is crispy and golden. Flip over every chimichanga if wanted midway by means of baking. You can additionally air-fry them.

FAQs

Can these be made forward of time?

I discover that chimichangas are finest straight out of the fryer. That mentioned, be at liberty to make the filling and assemble the unfried burritos forward of time. Solely the mushroom and broccoli filling will final within the fridge for as much as two to a few days. Assembled burritos might be wrapped in foil and frozen for as much as one month. Defrost previous to frying.

Can they be made gluten-free?

Certain! Merely go for a gluten-free tortilla and use a gluten free flour combination for the sealing paste.

Can I make a vegan model?

Completely. Simply omit the cheese, or go for a plant based mostly model as a substitute.

What different fillings can I to make chimichanga recipe?

The choices are practically infinite! Use any vegetable that you’d usually cook dinner (e.g. spinach, kale, peppers, onions, cabbage, jackfruit, and so on), or should you don’t have any veggies available, be at liberty to stuff with a mixture of beans and rice. When you provide you with any successful mixtures, let me know within the feedback beneath!

Extra Mexican Recipes

When you made this recipe, please make sure you charge it within the recipe card beneath. Sign Up for my e-mail e-newsletter or you may comply with me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

overhead shot of three chimichanga topped with guacamole and tomato cubes with a side bowl of guacamole on a white plate

Chimichanga Recipe

When you like burritos, you then’re certain to like their fried counterparts, that are often known as Chimichangas. These Tex-Mex specialties are full of addictively spicy, umami taste in each chew and are completely good for a hearty, comfort-filled meal.

5 from 1 vote

Prep Time 10 minutes

Cook dinner Time 40 minutes

Complete Time 50 minutes

For Filling

Different Elements

To serve with

Making Filling

  • Warmth olive oil in a thick bottomed or heavy pan or skillet.

  • Add sliced onions and stirring usually sauté them till gentle golden on medium-low to medium warmth.

  • Add finely chopped garlic and sauté for 4 to five seconds.

  • Swap off the warmth or decrease it. Add all of the onion powder, garlic powder, smoked paprika, cayenne pepper, floor cumin, black pepper and oregano. Combine very effectively.

  • Add the chopped white button mushrooms and chopped broccoli florets. Return the pan to warmth, mixing once more.

  • Add salt in accordance with style and blend effectively.

  • Sauté the mushrooms and broccoli on a medium to medium-high warmth. The mushrooms and broccoli will ooze out water.

  • Sauté till all of the water is evaporated and the mushroom and broccoli are tender and cooked.TIP: If the veggie combination begins sticking to the pan, then decrease the warmth. Sprinkle some water and deglaze the pan.
  • Lastly, add the pink wine. Deglaze the pan and sauté for a minute or two. Take away pan from range and put aside. NOTE: The stuffing shouldn’t have any liquids in it and should be dry. Any liquid or water within the filling would make the chimichangas soggy.

Rolling and Folding

  • Make a paste of two tablespoons entire wheat flour and three tablespoons water in a small bowl. NOTE: You possibly can substitute all objective flour or gluten-free flour if wanted.
  • Place a tortilla on a sturdy work floor. On one aspect of the tortilla, layer 2 to three tablespoons of the filling (or extra, relying on the scale of the tortilla). Add 2 tablespoons of grated cheddar cheese or as wanted.

  • First tightly fold the edges of the tortilla. Retaining them safe and folded, flip over and roll vertically from the perimeters as tightly as potential.

  • On the open aspect of the roll, brush with or spoon on some wheat flour paste. Tightly seal and shut.

  • Unfold a number of the paste on the skin as effectively, appearing as a glue to maintain the chimichanga rolls sealed whereas frying.

Frying Chimichanga

  • Warmth oil as wanted in a frying pan. You possibly can deep or shallow fry relying in your choice. Place the rolled chimichanga in medium scorching oil. Fry on medium warmth. NOTE: The chimichanga ought to trigger the oil to instantly begin to bubble. If it would not, the oil is not scorching sufficient but and you will find yourself with a soggy outcome.
  • When one aspect is golden and crisp, rigorously elevate every chimichanga with pasta tongs and fry the second aspect.

  • Flip over once more when the second aspect is golden. If wanted you may flip a couple of times for even frying.

  • Place on kitchen paper towels to empty extra oil. Equally fry the remaining chimichangas in batches.

Serving Recommendations

  • Serve scorching or heat, ideally topped with some guacamole, salsa or bitter cream.

  • You can additionally serve them with sides like guacamole (or sliced avocado), salsa, pico de gallo, scorching sauce, contemporary herbs and bitter cream.

  • Frying: Be sure the oil is scorching when you fry. When you fry something in chilly oil it is going to turn into soggy and loaded with oil. The tortilla and oil ought to start effervescent vigorously as quickly as you add it to the oil; if it doesn’t take away the chimichanga and permit the oil to proceed to warmth up. Fry on medium warmth.
  • Rolling and Folding: Seal your chimichangas effectively. Don’t skimp on the flour paste. Apply each on the within seam, in addition to over the skin. Additionally, make sure you roll your chimichangas tightly for one of the best outcomes.
  • Spices: Alter the bottom spices, particularly pungent ones like pink chilli powder, paprika and black pepper in accordance with your style preferences.
  • Veggies and Mushrooms: Embrace the veggies you want within the filling. Whereas mushrooms do give a pleasant meaty texture, be at liberty to omit them. Greens like cabbage, bell peppers, zucchini, carrots, broccoli, spinach, kale and inexperienced beans are some good choices.
  • Extra choices for the fillings: As an alternative of a vegetable or a mushroom stuffing, you may select so as to add a bean stuffing like refried beans and Mexican rice or solely cheese. Use Monterey jack, Colby or Cheddar cheese.
  • Baking:  To bake chimichangas first place them on a baking tray protecting some house between every. Brush every chimichanga frivolously with oil. Bake in a preheated oven at 180 levels Celsius/356 levels Fahrenheit for about 15 to twenty minutes or extra till the crust is crispy and golden. If wanted flip over every chimichanga midway by means of baking. You can too decide to air-fry them as a substitute of baking.
  • To make forward: Solely the filling might be refrigerated for up two to a few days. Burritos might be assembled and refrigerated for as much as a day earlier than frying, or frozen for as much as 1 month. Defrost earlier than frying.

Vitamin Info

Chimichanga Recipe

Quantity Per Serving

Energy 145 Energy from Fats 45

% Every day Worth*

Fats 5g8%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 2g

Ldl cholesterol 7mg2%

Sodium 406mg18%

Potassium 260mg7%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 3g3%

Protein 6g12%

Vitamin A 689IU14%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 34mg41%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Ok 27µg26%

Calcium 106mg11%

Vitamin B9 (Folate) 64µg16%

Iron 2mg11%

Magnesium 20mg5%

Phosphorus 139mg14%

Zinc 1mg7%

* % Every day Values are based mostly on a 2000 calorie food plan.

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Welcome to Dassana’s Veg Recipes. I share vegetarian recipes from India & across the World. Having been cooking for many years and with knowledgeable background in cooking & baking, I assist you to to make your cooking journey simpler with my tried and examined recipes showcased with step-by-step pictures & loads of ideas & solutions.

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