While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it.
Beef and chicken are the most common kinds of meat used for chimichangas, but pork can also be used. When it comes to preparation — anything goes. You can use ground, dried, or marinated beef, brown it in a frying pan and enhance it with some onion, spices, and sauces such as chili sauce or enchilada sauce.
This chicken chimichanga recipe is the ultimate low carb Mexican food, filled with rich flavors wrapped up in a satisfyingly crispy shell. I can hear you now: But Sarah, fried food isn’t healthy, and you have to fry a chimichanga…and use a tortilla. You’re right, you really, really do.
Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked. To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa.