Chimichangas Arizona – Flour Tortilla Meat Cheese Beans Deep Fried Crispy Burrito

I’ve always enjoyed Arizona’s chimichangas, originating in Tucson’s early 20th-century fusion of Mexican and American flavors. They’re made with flour tortillas stuffed with seasoned ground beef, refried beans, and melted cheese, then deep-fried to a crispy perfection. Spices like chili powder and cumin add that hearty depth. If you’re keen for prep tips, variations, and tools, I’ve got plenty more to share ahead.

History

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Chimichangas originated in Arizona, particularly in Tucson, during the early 20th century, as a Mexican-American fusion dish evolving from traditional burritos through accidental deep-frying, reflecting the border region’s blend of Indigenous, Spanish, and American culinary influences.

Regional variations, such as those in Arizona versus other Southwestern states, often incorporate local ingredients like Sonoran wheat tortillas or specific fillings (e.g., beef or cheese), highlighting cultural adaptation and the dish’s role in symbolizing cross-border heritage.

Traditionally, chimichangas are served in casual eateries, at family meals, or during festivals and community events, celebrating the vibrant, everyday food culture of the Southwest.

Ingredients

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• Flour tortillas: Oh, you know, these bad boys are the canvas for your chimichanga adventure—grab about 8 large ones, made from that Sonoran wheat if you’re feeling authentic, because who wants a flimsy wrap that falls apart mid-bite, am I right?
• Ground beef: Let’s talk about a pound of this, nice and lean if you’re watching things, or go full flavor with the 80/20 mix; it’s like the reliable friend who shows up to every party, adding that hearty punch without stealing the show.
• Refried beans: A can or two of these creamy wonders, maybe 15 ounces each, because what’s a chimichanga without that smooth, comforting layer that ties everything together—ever wonder how something so simple can make a meal feel like a hug?
• Shredded cheese: Go for 2 cups of cheddar or Monterey Jack, that melty kind that strings out just right; it’s the sneaky ingredient that whispers, “Hey, let’s make this extra irresistible,” even on a tough day.
• Onions: Chop up one medium onion, diced fine so it’s not overwhelming—think of it as the unsung hero, adding a bit of crunch and that wake-up call of flavor, you know, without turning your breath into a legend.
• Tomatoes: Fresh ones, about 2 medium-sized, sliced and ready for some action—wait, hold on, if we’re pulling from that breading idea, why not prep these for a twist, like dipping them in buttermilk and cornmeal for a crispy surprise inside your chimichanga?
• Bell peppers: One or two, diced up, because adding a green or red one brings that colorful pop, almost like sneaking veggies into the fun without anyone noticing, or at least not complaining too much.
• Garlic: A couple of cloves, minced—it’s that little extra that says, “I put in the effort,” turning ordinary into “wow, this is alive with flavor,” in a way that makes you pause and appreciate the details.
• Spices and seasonings: Don’t skimp here—a tablespoon of chili powder, a teaspoon of cumin, and a dash of salt and pepper; it’s like your spice rack’s way of dancing, adding depth without overdoing it, because who needs bland when you can have a fiesta?
• Cooking oil: About 2 cups for frying, something neutral like vegetable oil; think of it as the quiet supporter that gets everything golden and crispy, though I always second-guess myself on how much to use—too little and it’s sad, too much and, well, we’re swimming.
• Buttermilk and egg mixture: For that breading flair, mix up a cup of buttermilk with one beaten egg; it’s an odd couple that works magic on your tomatoes or whatever you fancy, making you think, “How did something so simple turn ordinary into crave-worthy?”
• Cornmeal-flour mixture: Combine a cup of cornmeal with half a cup of flour, plus a pinch of salt; this stuff’s like the secret armor for your ingredients, giving that satisfying crunch that might just make you chuckle at how easy it’s to elevate the everyday.

Cooking Steps

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Let’s kick things off with the fun part of prepping those ingredients, starting with the tomatoes to give your chimichangas that unexpected crunch.

Slice up your 2 medium-sized tomatoes into even slices, then mix together a cup of buttermilk with an egg or two for that buttermilk-egg mixture—it’s like giving them a spa day before the main event.

Dip each tomato slice into this mixture, letting the excess drip off, and then press it into a cornmeal-flour blend, coating both sides evenly so the breading sticks like a good idea that won’t let go.

Who knew tomatoes could go from simple sidekick to star of the show?

Now, turn your attention to the heart of the chimichanga: the filling.

Brown about 1 pound of ground beef in a skillet over medium heat, adding in one diced medium onion, a couple of minced garlic cloves, and one or two diced bell peppers for that colorful, flavorful mix—it’s like throwing a little party in the pan.

Stir in a can of refried beans, about 15 ounces, along with a tablespoon of chili powder, a teaspoon of cumin, and a dash of salt and pepper to build those layers of taste that make every bite sing.

Once everything’s cooked through and smells amazing, set it aside while you assemble your chimichangas with the breaded tomato slices for that crispy twist.

Finally, it’s time to wrap and fry those beauties to golden perfection.

Lay out 8 large flour tortillas on a flat surface, spoon in the beef mixture, add a handful of shredded cheese—around 2 cups total— and tuck in a few of those breaded tomato slices for the surprise element.

Fold the tortillas into tight bundles, then heat up about 2 cups of vegetable oil in a deep pan until it’s just right for frying.

Gently lower each chimichanga into the oil, cooking until they’re crispy and golden on all sides—think of it as giving them a quick tan without the beach.

Drain on paper towels and serve hot, because nothing beats that fresh-from-the-pan satisfaction.

Tips and Variations

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If you’re tweaking this Chimichangas Arizona recipe, why not play around with the breaded tomatoes to amp up that surprise crunch—ever wondered how a simple swap could turn things from ordinary to oh-so-irresistible?

For a lighter twist, try swapping out the buttermilk in the egg mixture for a tangy yogurt blend, which helps the breading cling just as well but adds a subtle zing that might make you pause and savor each bite a little longer; or, if you’re feeling adventurous, mix in some smoked paprika or cayenne to the cornmeal-flour coating for a spicy kick that dances on your tongue without overwhelming the beefy filling.

And hey, not everyone wants to deep-fry everything, so consider baking the assembled chimichangas on a greased rack at 400 degrees for about 20 minutes, flipping halfway through—it’s less messy, though I’ll admit, it mightn’t get that perfect golden tan we all secretly crave on a lazy cooking day.

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