Super Bowl snacks on deck with this one! This recipe also happens to be an Arizonian delight: Braised Beef, Bean & Cheese Chimichangas.
TBH, chimichangas don’t get the props they deserve. Often forgotten, definitely underrated, chimichangas are all the most delicious parts of Mexican food - then fried. How can you go wrong, really?
My version is lightly pan fried vs. deep fried and includes some vegetable (HEALTH!) goodness in every ‘changa.
Braised Beef, Bean & Cheese Chimichangas (Arizona)
Makes 10 chimichangas
Prep time: 20 minutes
Cook time: 15-20 minutes
Leftover Mole-Braised Beef
1 white onion, sliced
2 green peppers, sliced
2 cloves garlic, minced
Salt and pepper, to taste
10 8” flour tortillas
10 oz. Cheddar or Mexican cheese
1 can refried beans
Vegetable or canola oil for pan frying
Optional toppings: avocado, sour cream
1. In a microwave-safe dish, or in a skillet over medium-high heat, slightly warm braised beef. Meanwhile, sauté onions, pepper and garlic until soft and browned. Season with salt and pepper, set aside.
2. Assemble chimichangas by spooning a dollop of refried beans on the tortilla. Add peppers and onions, beef, cheese, and wrap tightly.
3. In a large skillet, heat enough oil to cover the bottom of the pan over medium-high heat. Place 2-3 chimichangas in the skillet, frying on all sides until golden brown, about 2-3 minutes per side. Remove from pan and place on a paper towel-covered plate to soak up any additional oil. Repeat until all chimichangas are fried. Serve with toppings of your choice and an icy cold Mexican lager!