How to make Easy Mexican Restaurant Style Mini BEAN & CHEESE Chimichangas Recipe

Ingredients

• 1/4 cup All-Purpose Flour (mixed with water to create a sealing paste (glue))
• 1/4 cup Water (room temperature)
• 20 pieces Small Flour Tortillas (6‑inch size, soft and pliable)
• 2 cups Barbacoa (shredded, pre‑cooked; can use store‑bought or homemade)
• 2 cups Refried Beans (canned or homemade, warmed)
• 1 cup Mexican Cheese Blend (shredded (e.g., cheddar, Monterey Jack, queso quesadilla))
• 4 cups Canola Oil (for deep‑frying; medium‑high smoke point)
• 2 cups Iceberg Lettuce (shredded, for topping)
• 2 pieces Avocado (ripe, for guacamole)
• 2 tablespoons Lime (fresh juice for guacamole and pico de gallo)
• 2 pieces Tomato (diced for pico de gallo)
• 1/4 cup White Onion (finely diced for pico de gallo)
• 1 piece Jalapeño (seeded and minced for pico de gallo)
• 2 tablespoons Cilantro (chopped, for pico de gallo)
• 1 cup Crema Fresca (Mexican sour cream, for drizzling)
• 4 cups Chicken Broth (low‑sodium, for sopa de fideo)
• 1 cup Fideo Noodles (thin vermicelli, Mexican style)
• 4 slices Watermelon (optional side, fresh and sweet)

Instructions

1. Make the Flour‑Water Glue

   In a mixing bowl combine 1/4 cup all‑purpose flour with 1/4 cup water. Whisk until the mixture is smooth, pasty, and free of lumps.

   Time: PT5M

2. Warm the Fillings

   Place the shredded barbacoa in a small saucepan and heat over medium heat for 3‑4 minutes, stirring occasionally. In a separate pan, warm the refried beans the same way. Keep both fillings warm while you assemble the chimichangas.

   Time: PT5M

   Temperature: Medium heat

3. Prepare Toppings

   Shred the iceberg lettuce. Make guacamole by mashing the avocados with lime juice and a pinch of salt. Combine diced tomato, onion, jalapeño, cilantro, lime juice, and salt to create pico de gallo. Set crema fresca in a small bowl.

   Time: PT10M

4. Assemble Mini Chimichangas

   Lay a tortilla flat. Brush the edges with a thin line of the flour‑water glue. Sprinkle a little cheese in the center, add 2 tbsp of either barbacoa or refried beans, then a pinch more cheese. Fold the tortilla into a tight pocket and press the glued edges to seal. Repeat for all 20 pieces.

   Time: PT15M

5. Heat the Oil

   Add 4 cups of canola oil to the cast‑iron skillet, enough to submerge the chimichangas. Heat over medium heat until the oil reaches about 350°F (175°C). Test by dropping a tiny piece of tortilla; it should sizzle and turn golden in ~30 seconds.

   Time: PT5M

   Temperature: 350°F

6. Fry the Chimichangas

   Using tongs, gently place a few chimichangas into the hot oil. Fry for about 30 seconds, then flip and fry another 30‑45 seconds until both sides are golden‑brown and crisp. Remove with tongs and drain on paper towels. Continue until all are fried.

   Time: PT10M

   Temperature: 350°F

7. Prepare Sopa de Fideo (Optional)

   In a saucepan bring 4 cups chicken broth to a boil. Add 1 cup fideo noodles, reduce heat, and simmer 5‑7 minutes until noodles are tender. Season with salt and pepper to taste.

   Time: PT10M

   Temperature: 212°F

8. Plate and Serve

   Arrange the fried mini chimichangas in a pyramid on a serving platter. Top each with shredded lettuce, a dollop of guacamole, pico de gallo, and a drizzle of crema fresca. Serve the sopa de fideo in bowls on the side, and offer watermelon slices for a fresh finish.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g