How to Make Crispy Chicken Chimichangas That Don't Fall Apart

Nearly everything tastes better deep-fried—avocados, Oreos, Twinkies—but I believe few are as brilliant as the deep-fried burrito, aka the chimichanga. These stuffed and fried flour tortillas are so popular in the Southwest that several restaurants in Arizona try to take credit for the dish's invention. My love for chimichangas goes all the way back to my childhood. My first encounter with chimichangas was through reading Deadpool comics as a kid: the titular Marvel character loves chimichangas as much as Garfield loves lasagna. 

Since chimichangas are deep-fried burritos, they can be filled with just about any traditional burrito filling, including braised pork or steak, rice, beans, cheese, and/or an array of salsas. With so many appealing filling options, it can be tempting to overload a chimichanga, but trust me, it’s best to avoid too many saucy, wet fillings. Keeping the fillings relatively dry ensures that the chimichangas will hold their shape when fried and will have a light and crunchy shell that doesn't fall apart when bitten into.

In my recipe below, I keep the chimichanga filling fairly simple and easy to prepare—without skimping on flavor. I start with shredded cooked chicken—poached chicken or even a store-bought rotisserie chicken will work fine—and incorporate a quickly simmered sauce of sautéed onion, garlic, tomatoes, and fresh serrano chiles. The fresh sauce coats the chicken just enough to ensure it’s moist and flavorful, without being overly wet—guaranteeing the fried burrito doesn’t leak or turn soggy. 

I’ve also included a recipe for a tart, smoky tomatillo salsa that balances the richness of the deep-fried burrito. The key to the salsa’s complex flavor is broiling the tomatillos and garlic until well charred before blending with chiles de árbol.

Where Are Chimichangas From?

The origin of the chimichanga is debated, but it's a dish strongly associated with Arizona and Sonora, Mexico. Both El Charro Cafe in Tucson and to Macayo’s Mexican Kitchen in Phoenix claim to have invented the dish. The former claims the chimichanga was born by accident when a filled burrito was accidentally dropped in a pan of oil being used to fry tacos, while the latter claims it was invented through experimentation. However, the chimichanga—which is made with flour rather than corn tortillas—can trace deeper roots to Sonora, Mexico, where tortillas have been made with flour for centuries. These flour tortillas spread north to Sonora's neighbors in Arizona, and it’s likely that the chimichanga we know today was inspired by flour tortilla recipes in Northern Mexico and gradually transformed into the deep-fried burritos we know today.

How to Make and Cook Chimichangas That Don't Fall Apart

The most challenging part of this recipe is making sure the chimichanga holds together while frying. As noted above, the first step is to avoid using fillings that are too wet. The second step is to not overstuff the tortillas with fillings, as this can cause the burritos to split or tear when they hit the hot oil. 

The third step is wrapping the tortillas properly. If the filled burrito isn’t wrapped and sealed properly before frying, it can burst open or leak out ingredients while cooking or when you try to transfer it to a plate. To avoid this, make sure to wrap the tortilla as tightly as possible to keep the filling secured. If you’re not confident in your burrito wrapping skills, you can pin the tortilla shut with wooden toothpicks, leave the toothpicks in when frying, and remove them before eating (just make sure to briefly soak the toothpicks in water so they won’t burn in the hot oil). 

When transferring the burrito into the hot oil, use a spider skimmer or metal fish spatula to very gently and slowly lower the filled burritos into the oil. The wide base of a skimmer or spatula will support the base of the burrito without the risk of fillings dropping out the bottom. I recommend using tongs to then gently scoot the burritos into the oil, making sure they are seam-side down.

Once the burritos are frying, be sure not to touch them again until the bottom side is golden brown and sealed shut. Agitating them too soon may cause the seal to separate and the filling to fall out. Once the chimichangas are golden on the underside and sealed shut, you can flip them without any risk of fillings spilling out.

While some recipes call for serving chimichangas smothered in salsa and melted cheese, I prefer to preserve the fried burrito’s light, crisp fried shell and serve it with my freshly prepared salsa and an array of toppings on the side. Everyone can then pick and choose their toppings and lightly spoon them over the chimichangas right before chomping in.

For the Salsa: Adjust oven rack to upper-middle position and preheat oven broiler to high. Place tomatillos and garlic on an aluminum foil–lined baking sheet. Broil until garlic is blackened and well charred, 3 minutes. Remove garlic, flip tomatillos, and continue broiling until tomatillos are deeply charred, about 5 more minutes.

In a blender jar, add charred tomatillo, garlic, and chiles. Blend on high speed until smooth, adding 1 to 2 tablespoons of water, if needed, about 1 minute. Season with salt to taste.

For the Chicken Filling: In a large saucepan, add olive oil and heat over medium heat until shimmering. Add onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add tomato, serrano chiles, and garlic and continue cooking until tomatoes and chiles have softened, about 5 more minutes. Turn off heat and stir in shredded chicken.

For the Chimichangas: Add oil to large Dutch oven or stock pot. (Oil should measure 2 inches deep.) Heat over medium-high until oil reaches 350℉ (175℃). While oil is heating, working with one tortilla at a time, spread 1/3 cup (45 g) shredded cheese just below center of tortilla in the shape of a rectangle, leaving a 2-inch border on the left and right sides and a 3-inch border on the bottom and top sides. Top cheese with a 1 cup (5 ounces) chicken mixture and mold it with your fingers into a neat cylindrical shape over the cheese. Place 1/2 cup (77 g) rice over chicken filling and use fingers to spread out to cover filling.

Fold the 2 short sides of tortilla in over the filling. Then pull one long side over the center and tuck it beneath the fillings with your fingertips. Hold the sides tight and roll until burrito is sealed and fillings fully tucked in.

When ready to fry and oil reaches temperature, line a wire rack with paper towels and set in a rimmed baking sheet. Using a spider skimmer, large metal slotted spoon, or metal fish spatula, carefully transfer two chimichangas into hot oil, seam side down, and fry until bottom sides are golden brown, about 2 minutes. Using spider skimmer or tongs, gently flip and continue frying until tortilla is crisp and golden on all sides, about 2 minutes longer. Transfer to prepared wire rack when done. Return oil to 350℉ (175℃). Repeat frying process with remaining chimichangas. Let fried chimichangas sit for 5 minutes to slightly cool.

Serve chimichangas with salsa, crema, guacamole, pico de gallo, and lime wedges on the side.

Special Equipment

Blender, large saucepan, large Dutch oven or stock pot, wire rack, digital thermometer or clip-on thermometer for frying

Notes

Queso Oaxaca, also known as quesillo, is a fresh Mexican cheese. It can be substituted with any other melting cheese such as mozzarella or Monterey jack.

Make-Ahead and Storage

Chimichangas should be enjoyed immediately.