CHEESY Chimichangas *FROM SCRATCH* // Step by Step Homemade Meals

Ingredients

• 2 lb Beef Chuck Roast (trimmed, cut into 2‑3 inch pieces)
• 1 tsp Salt (for seasoning the meat)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Taco Seasoning (store‑bought or homemade blend)
• 2 tbsp Garlic (minced)
• 2 tbsp Chipotle Peppers in Adobo Sauce (finely chopped)
• 4 tbsp Unsalted Butter (for tortilla dough, softened)
• 2 cup All-Purpose Flour (for tortillas, plus extra for roux)
• 0.75 cup Water (lukewarm for dough)
• 1 tsp Salt (for tortilla dough)
• 2 Poblano Peppers (roasted, skins partially removed, seeded as desired)
• 2 Serrano Peppers (roasted with poblanos, seeded as desired)
• 1 tbsp Vegetable Oil (for roasting peppers)
• 2 tbsp Unsalted Butter (for cheese sauce roux)
• 2 tbsp All-Purpose Flour (for roux)
• 1 cup Whole Milk (full‑fat for richness)
• 8 oz Cream Cheese (softened, full‑fat block)
• 8 oz White Cheddar Cheese (shredded from a block, dye‑free if possible)
• 0.25 cup Vegetable Oil (for shallow frying chimichangas)

Instructions

1. Season and Sear the Beef

   Pat the beef chuck roast pieces dry, season both sides with salt, pepper, taco seasoning, and minced garlic. Heat a drizzle of oil in the Instant Pot on the “Sauté” setting and sear each piece until browned, about 2‑3 minutes per side.

   Time: PT5M

   Temperature: medium‑high heat on stovetop

2. Pressure Cook the Beef

   Add the chipotle peppers (with a bit of adobo sauce) to the pot, then pour in 1 cup of water (or broth). Close the lid, set to High Pressure for 1 hour 30 minutes, then allow a natural release for 10 minutes before quick‑releasing any remaining pressure.

   Time: PT1H30M

3. Make the Tortilla Dough

   In a mixing bowl, combine 4 tbsp softened butter, 2 cups flour, 1 tsp salt. Mix until the butter is evenly coated. Add ¾ cup lukewarm water and stir until a sticky but manageable dough forms.

   Time: PT5M

4. Rest the Dough

   Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for at least 30 minutes. Longer rest (up to 1 hour) yields softer tortillas.

   Time: PT30M

5. Roast the Peppers

   Preheat the oven to 450°F. Place the poblano and serrano peppers on a baking sheet, drizzle with 1 tbsp vegetable oil, and roast for 20‑30 minutes, turning once, until the skins are blistered and charred.

   Time: PT25M

   Temperature: 450°F

6. Peel, Seed, and Chop Peppers

   Remove the roasted peppers from the oven, place them in a bowl and cover for a few minutes to steam (helps skin removal). Peel off as much charred skin as possible, discard stems, and roughly chop. Remove seeds if you prefer less heat.

   Time: PT5M

7. Grate the Cheese

   Using a box grater, shred the white cheddar into fine shreds. Set aside.

   Time: PT5M

8. Cook the Tortillas

   Divide the rested dough into 8 equal balls (about 2‑inch diameter). On a lightly floured surface, roll each ball into a thin circle (≈6‑inch). Heat a dry skillet over medium heat and cook each tortilla 30‑45 seconds per side, until light brown spots appear. Stack on a plate and keep covered.

   Time: PT8M

   Temperature: medium heat

9. Prepare the Cheese Sauce

   In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1‑2 minutes, stirring constantly, until lightly golden (roux). Gradually whisk in 1 cup milk, smoothing out lumps. Simmer 2‑3 minutes until thickened. Reduce heat to low, add the softened cream cheese, stirring until fully melted. Fold in the shredded white cheddar and the chopped roasted peppers. Use an immersion blender to blend the sauce until silky.

   Time: PT10M

   Temperature: medium heat

10. Shred the Cooked Beef

    Transfer the pressure‑cooked beef to a large bowl. Let it cool for a few minutes, then use two forks to pull apart into bite‑size shreds.

    Time: PT5M

11. Assemble the Chimichangas

    Lay a tortilla flat, place a generous spoonful of shredded beef down the center, then drizzle 2‑3 tbsp of cheese sauce over the meat. Fold the bottom edge over the filling, tuck the sides in, and roll tightly. Place seam side down on a plate. Repeat for all tortillas.

    Time: PT10M

12. Fry the Chimichangas

    Heat ¼ cup vegetable oil in a large skillet over medium‑high heat (about 350°F). Carefully place the chimichangas seam side down, fry 2‑3 minutes per side until golden brown and crisp. Transfer to a paper‑towel‑lined plate to drain.

    Time: PT12M

    Temperature: medium‑high heat

13. Serve

    Plate the fried chimichangas, drizzle additional cheese sauce on top, and serve immediately with lime wedges or fresh salsa if desired.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

4 g