What Is a Chimichanga, and What Is It Made Out Of?

Chimichangas, or deep-fried burritos, are a common dish in Southwestern cuisines like Tex-Mex. Although the chimichangas’ origin is debated, the most popular legend dates back to the 1920s at a restaurant called El Charro in Tucson, Arizona. There, owner-founder Monica Flin is said to have accidentally dropped a burrito into the deep fryer one night. Flin supposedly began to mutter a Spanish curse word that starts with “ch,” then quickly shifted to “chimichanga” because young children were nearby. Regardless of the origin story, we’re glad that the chimichanga exists. Keep reading to learn more about chimichangas, including how to make and serve them yourself. 

What Is a Chimichanga?

To put it simply, a chimichanga is a deep-fried burrito, most likely native to the state of Arizona. Just like a burrito, a chimichanga is endlessly adaptable and can be filled with a whole range of ingredients. That said, some popular fillings include rice, cheese, beans, and meat. The chosen filling gets loaded onto a flour tortilla, and then folded into a rectangular package as neatly as possible. That package gets deep-fried in hot oil until its exterior is golden brown and crisp. Chimichangas are typically served hot, with dips and/or toppings like salsa, sour cream, and guacamole.

Chimichanga vs. Burrito

The most obvious difference between chimichangas and burritos is that the former is deep-fried, but there are some other differences, too. Burritos come from Mexico rather than the United States, and often contain more filling than chimichangas. Less filling means that the chimichanga can be rolled more neatly, leading to less of a mess in the fryer. Another difference is that burritos aren’t usually topped with anything, while chimichangas are frequently smothered with ingredients like melted cheese or salsa. 

How to Make a Chimichanga

Although the traditional method for making chimichangas is in the deep fryer, you can also pan-fry them for a different—but still delicious—result. 

1. Prepare ingredients like rice, beans, cheese, and meat for the filling. Everything should be cooked before it gets added to the tortilla. You can either blend the ingredients for the filling, or arrange them one at a time. 
2. Add about ½ cup total of filling to the center of a large flour tortilla, making sure not to overfill it. 
3. Fold the opposite sides over the filling and roll it up tightly like a burrito. 
4. If you’re using a deep fryer, fill it with neutral cooking oil and preheat it to 350 degrees. Once it's preheated, carefully deep fry the chimichangas until golden brown. 
5. If you’re pan-frying the chimichangas, heat up a couple of tablespoons of neutral oil in a skillet. Once it’s hot, add chimichangas and cook until golden brown, about 2-3 minutes per side.
   

How to Serve a Chimichanga

Chimichangas are best served hot with bright and/or tangy accompaniments, like guacamole, salsa, and sour cream to cut through the richness. You can serve these additions alongside the chimichangas for dipping, or you can add them directly on top, which is a common practice even though it makes the chimichangas less crispy. If you’re a cheese lover, you can also drizzle the chimichangas with melted cheese as a final touch.