Chimichangas
CHIMICHANGAS is a easy Mexican recipe that serves 4. 620 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 15 min | Cook: 51 min | Total: 1 hr 21 min
Cost: $15.35 total, $3.84 per serving
Ingredients
- 1 pound Lean Ground Beef (90% lean; can use 80% lean or ground turkey)
- 0.5 teaspoon Onion Powder
- 0.5 teaspoon Garlic Powder
- 0.25 teaspoon Cracked Black Pepper
- 0.5 Small Onion (Half of a small onion, diced)
- 0.5 Small Bell Pepper (Half of a small bell pepper, diced)
- 1 Medium Potato (Cut into small cubes)
- 0.25 teaspoon Salt
- 2 Garlic Cloves (Minced)
- 1 tablespoon Beef Bouillon Powder
- 0.25 teaspoon Ground Cumin (Optional)
- 0.75 cup Water
- 4 Flour Tortillas (Burrito‑size; store‑bought or homemade)
- 0.5 tablespoon Unsalted Butter
- 1 Jalapeño (Large, seeded and diced)
- 1 tablespoon Onion (Finely minced (use part of the onion from picadillo))
- 1 Garlic Clove (Minced)
- 1 Roma Tomato (Medium, diced)
- 0.25 teaspoon Smoked Paprika
- 0.125 teaspoon Onion Powder
- 8 ounce Velveeta Cheese (American processed cheese, cut into cubes)
- 4 ounce Sour Cream
- 0.5 cup Whole Milk
- 1 tablespoon Vegetable Oil (For brushing chimichanga exterior)
Instructions
Start the Picadillo
Place a cold large skillet over medium‑high heat, add the ground beef, break it apart with a spatula, and sprinkle with onion powder, garlic powder, and cracked black pepper.
Time: PT3M
Temperature: medium-high
Add Onion and Bell Pepper
Add the diced half onion and half bell pepper to the skillet and sauté, stirring occasionally, until softened.
Time: PT5M
Temperature: medium
Add Potato and Salt
Stir in the cubed potato and a quarter teaspoon of salt; continue to sauté for another five minutes.
Time: PT5M
Temperature: medium
Season with Garlic and Bouillon
Add the minced garlic, beef bouillon powder, and optional ground cumin; sauté for about one minute.
Time: PT1M
Temperature: medium
Simmer Until Potatoes Are Tender
Pour in three‑quarters cup of water, stir, cover with a lid, lower the heat, and let simmer until the potatoes are fork‑tender and most of the liquid has evaporated.
Time: PT10M
Temperature: low
Cool the Picadillo
Remove the skillet from heat and let the picadillo cool to room temperature (about five minutes).
Time: PT5M
Assemble the Chimichangas
Lay a flour tortilla flat, place two to three generous scoops of the cooled picadillo in the center, fold the sides, and roll tightly into a sealed package.
Time: PT5M
Brush with Oil
Lightly brush the exterior of each rolled chimichanga with vegetable oil.
Time: PT2M
Air Fry the Chimichangas
Place the brushed chimichangas seam‑side down in the air fryer basket and cook at 400°F for 15–17 minutes, flipping halfway through, until golden and crisp.
Time: PT16M
Temperature: 400°F
Start the Chile Con Queso
In a separate pan over medium‑low heat, melt the butter.
Time: PT2M
Temperature: medium-low
Sauté Aromatics
Add the diced jalapeño, minced onion, minced garlic, and diced roma tomato; sauté until softened, about three minutes.
Time: PT3M
Temperature: medium-low
Add Spices
Stir in smoked paprika and a pinch of onion powder; cook for one minute to release aroma.
Time: PT1M
Temperature: medium-low
Melt Cheese and Finish Sauce
Add the cubed Velveeta, sour cream, and whole milk; stir continuously over low heat until the mixture is smooth and creamy.
Time: PT5M
Temperature: low
Remove Sauce from Heat
Take the pan off the burner; the chile con queso is ready to drizzle.
Time: PT1M
Serve
Place each air‑fried chimichanga on a plate and generously smother with the warm chile con queso.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 28 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 5 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Lean Ground Beef: Ground Turkey, Ground Chicken, Ground Pork
- Instead of Onion Powder: Fresh minced onion
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Cracked Black Pepper: Ground black pepper
- Instead of Small Onion: Yellow onion
- Instead of Small Bell Pepper: Any color bell pepper
- Instead of Medium Potato: Sweet potato
- Instead of Salt: Sea salt
- Instead of Garlic Cloves: Garlic powder
- Instead of Beef Bouillon Powder: Beef broth
- Instead of Ground Cumin: Cumin seeds
- Instead of Flour Tortillas: Whole‑wheat tortillas
- Instead of Unsalted Butter: Margarine
- Instead of Jalapeño: Fresh serrano, Rotel canned tomatoes
- Instead of Onion: Shallot
- Instead of Garlic Clove: Garlic powder
- Instead of Roma Tomato: Canned diced tomatoes
- Instead of Smoked Paprika: Regular paprika
- Instead of Onion Powder: Fresh minced onion
- Instead of Velveeta Cheese: Cheddar cheese, Monterey Jack
- Instead of Sour Cream: Greek yogurt
- Instead of Whole Milk: 2% milk, Almond milk
- Instead of Vegetable Oil: Canola oil, Olive oil (light)
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Spatula or Wooden Spoon
- Measuring Spoons
- Measuring Cup
- Air Fryer
- Brush
- Lid for Skillet
- Mixing Bowl
- Tongs (optional)
Critical Steps — Do Not Skip
- Simmer until potatoes are tender and liquid evaporates (Step 5).
- Air fry until golden and crisp, flipping halfway (Step 9).
- Melt cheese over low heat to keep sauce smooth (Step 13).
Chef Tips from the Video
- Start the ground beef in a cold pan; this yields better browning and flavor.
- Use smoked paprika for a subtle smoky note that complements the cheese sauce.
- Brush the chimichanga lightly; excess oil can make the exterior greasy.
- Flip the chimichangas halfway through air frying for even crispness.
Troubleshooting
Chimichanga is soggy after air frying.
Make sure the picadillo is not overly wet; cook off excess liquid and brush only a thin layer of oil. Increase air‑fry time by 2‑3 minutes.
Chile con queso is grainy or separates.
Keep the heat low and stir constantly; add a splash more milk if it becomes too thick.
Potatoes remain hard in the picadillo.
Cover and simmer a few minutes longer, adding a splash more water if needed.
Storage
Refrigerator: Store leftover chimichangas and sauce in airtight containers for up to 3 days.
Freezer: Freeze assembled, uncooked chimichangas (sealed in freezer bags) for up to 2 months; re‑air‑fry from frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the picadillo up to Step 6 and refrigerate; it keeps well for 2 days.
- Assemble chimichangas, brush with oil, and freeze seam‑side down before cooking.
- The chile con queso can be made ahead and reheated gently over low heat.
Frequently Asked Questions
What is the cultural significance and history of chimichangas in Mexican cuisine?
Chimichangas are believed to have originated in the American Southwest, inspired by Mexican burritos that were deep‑fried to create a crunchy, portable snack. Over time they became a staple of Tex‑Mex and border‑state cooking, often served at family gatherings and festivals.
What are the traditional regional variations of chimichangas in Mexican and Tex‑Mex cuisine?
In northern Mexico and Texas, chimichangas are typically filled with seasoned beef, pork, or chicken and deep‑fried. Some regions add beans, cheese, or rice, while others serve them with salsa verde or tomatillo sauce instead of chile con queso.
How is chimichanga traditionally served in Mexican‑American households?
They are often served hot, smothered with a cheese‑based sauce, guacamole, sour cream, and fresh pico de gallo. They may be accompanied by Mexican rice, refried beans, or a simple salad.
What occasions or celebrations is chimichanga traditionally associated with in Mexican‑American culture?
Chimichangas are popular at casual family meals, weekend barbecues, and holiday gatherings such as Cinco de Mayo or Independence Day parties, where they are enjoyed as a hearty, crowd‑pleasing main dish.
What authentic ingredients are essential for a traditional chimichanga filling versus acceptable substitutes?
Traditional fillings use seasoned ground beef or shredded pork, onions, bell peppers, and sometimes potatoes. Substitutes include ground turkey, chicken, or adding black beans for a vegetarian version, but the core spices and cooking method remain the same.
What are the most common mistakes to avoid when making air fryer chimichangas?
Common errors include using a wet filling, over‑brushing oil, overcrowding the air fryer basket, and not flipping halfway. These lead to soggy or unevenly cooked chimichangas.
Why does this recipe use a small amount of water in the picadillo instead of a broth?
The water helps steam the diced potatoes while keeping the mixture from becoming too dry, yet it evaporates during cooking so the filling stays firm enough for rolling. Using broth would add extra flavor but could make the filling too soupy.
Can I make the chimichangas ahead of time and how should I store them before cooking?
Yes, assemble the filled tortillas, brush with oil, and freeze them seam‑side down. When ready, air fry directly from frozen, adding a few extra minutes to the cooking time.
What texture and appearance should I look for when the chile con queso is done?
The sauce should be smooth, glossy, and coat the back of a spoon without lumps. It will have a slightly thick but pourable consistency that clings to the chimichanga.
What does the YouTube channel Simply Mamá Cooks specialize in?
Simply Mamá Cooks focuses on approachable Latin‑American home cooking, offering step‑by‑step videos that blend traditional flavors with modern kitchen shortcuts for busy families.
How does the YouTube channel Simply Mamá Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Simply Mamá Cooks emphasizes quick, family‑friendly recipes using everyday pantry items and modern appliances like air fryers, whereas many other channels focus on authentic techniques that may require specialty equipment or longer preparation times.
Last updated: August 31, 2026
