Mexican Chorizo Chimichangas
Mexican Chorizo Chimichangas are crispy, golden flour tortillas filled with flavorful chorizo, sautéed onions and garlic, creamy refried beans, and plenty of melted cheese. The filled tortillas are fried until crunchy on the outside while the cheese inside becomes perfectly melted and stretchy.
These hearty chimichangas make a satisfying lunch or dinner and are delicious served with guacamole, sour cream, or fresh salsa.
Why You’ll Love This Recipe
- Crispy and golden on the outside
- Loaded with savory Mexican chorizo
- Filled with gooey melted cheese
- Easy to customize with your favorite toppings
- Perfect for a hearty lunch or dinner
- Great with salsa, guacamole, or sour cream
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6–8
- Course: Main Course
- Cuisine: Mexican-Inspired
Ingredients
For the Filling
- 1 lb Mexican chorizo, fresh pork or beef sausage
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 cups shredded Oaxaca, Mozzarella, or another good melting cheese
- 1 can refried beans, optional
For the Chimichangas
- 6–8 large burrito-size flour tortillas
- Vegetable or canola oil, for frying
For Serving
- Guacamole
- Sour cream
- Fresh salsa
Instructions
1. Cook the Chorizo Filling
Remove the casings from the fresh chorizo if necessary.
Heat a large skillet over medium-high heat. Add the chorizo and break it apart with a spoon as it cooks.
Add the diced onion and minced garlic. Cook for about 6–8 minutes, stirring occasionally, until the chorizo is fully browned and the onion is soft and translucent.
If there is a large amount of excess fat in the skillet, carefully drain some of it before continuing.
2. Warm the Tortillas
Warm the flour tortillas in the microwave for approximately 20–30 seconds, or until they are soft and flexible.
Keeping the tortillas warm helps prevent them from cracking when folded.
3. Assemble the Chimichangas
Place one tortilla flat on a clean work surface.
If using refried beans, spread a thin layer in the center of the tortilla.
Add a generous spoonful of the cooked chorizo mixture over the beans.
Sprinkle a generous handful of shredded cheese over the chorizo.
4. Fold and Roll
Fold the left and right sides of the tortilla inward over the filling.
Starting from the bottom edge closest to you, roll the tortilla tightly upward, keeping the filling enclosed.
Continue rolling until you have a secure rectangular burrito shape.
5. Heat the Oil
Pour about 1–2 inches of vegetable or canola oil into a deep skillet.
Heat the oil to 375°F (190°C).
Use a kitchen thermometer to check the oil temperature for the most consistent results.
6. Fry the Chimichangas
Carefully place the chimichangas into the hot oil, starting with the seam side down to help prevent them from opening.
Fry for approximately 1–2 minutes per side, turning carefully as needed, until the tortillas are crisp and evenly golden brown.
Work in batches if necessary and avoid overcrowding the skillet, as this can lower the oil temperature.
7. Drain and Serve
Remove the chimichangas carefully with tongs and place them on a paper towel-lined plate or wire rack to drain excess oil.
Serve immediately while the cheese is hot, melted, and stretchy.
Top with guacamole, sour cream, and fresh salsa, or serve them alongside your favorite toppings.
Recipe Tips
- Use fresh chorizo rather than fully cooked cured chorizo for the best filling texture.
- Warm the tortillas before assembling to make them easier to fold.
- Do not overfill the tortillas, as this can make them difficult to seal.
- Place the chimichangas seam-side down in the oil first.
- Maintain the oil temperature around 375°F (190°C) for crisp, evenly fried tortillas.
- Do not overcrowd the skillet when frying.
- Drain the fried chimichangas on a wire rack or paper towels before serving.
Variations
Customize your Mexican Chorizo Chimichangas with:
- Black beans
- Seasoned rice
- Jalapeños
- Diced tomatoes
- Green chiles
- Bell peppers
- Corn
- Monterey Jack cheese
- Pepper Jack cheese
- Cheddar cheese
Serving Suggestions
Serve these crispy chimichangas with:
- Guacamole
- Sour cream
- Fresh salsa
- Pico de gallo
- Mexican rice
- Refried beans
- Fresh salad
Storage
Refrigerator
Allow leftover chimichangas to cool completely before placing them in an airtight container.
Refrigerate for up to 3 days.
Reheating
For the best texture, reheat chimichangas in an air fryer or oven until heated through and crispy.
Air Fryer: Reheat at 350°F (175°C) until hot and crisp, checking after several minutes.
Oven: Reheat at 375°F (190°C) until heated through and the exterior is crisp.
Avoid microwaving when possible because it can make the fried tortilla soft.
Nutrition
Nutritional values will vary depending on the type of chorizo, cheese, tortillas, refried beans, and amount of oil absorbed during frying.
For the most accurate nutritional information, calculate the recipe using the exact brands and quantities used.
Frequently Asked Questions
What type of chorizo should I use?
Use fresh Mexican chorizo, which is typically sold raw and needs to be cooked before eating. Pork or beef chorizo can both be used.
Can I bake the chimichangas instead of frying them?
Yes. Baking provides a lighter alternative, although the exterior may not be quite as crisp as deep-fried chimichangas.
Can I use a different cheese?
Absolutely. Oaxaca and Mozzarella are excellent melting cheeses, but Monterey Jack, Pepper Jack, or Cheddar can also be used.
Are refried beans required?
No. Refried beans are optional. The chimichangas can be filled with chorizo and cheese alone.
Why do my chimichangas open while frying?
Make sure the tortilla is rolled tightly and that the sides are folded securely. Placing the chimichanga seam-side down in the hot oil first also helps keep it closed.
Final Thoughts
Mexican Chorizo Chimichangas are a delicious combination of crispy tortillas, savory chorizo, melted cheese, and creamy refried beans. Frying the filled tortillas creates a golden, crunchy exterior while keeping the cheesy filling hot and satisfying.
Serve them with guacamole, sour cream, and fresh salsa for a flavorful Mexican-inspired meal that’s perfect for lunch, dinner, or a hearty weekend treat.
