Cheese Choices For Chimichangas: Melty, Oozy, Cheesy Goodness

Chimichangas are a popular Tex-Mex dish that are made by filling a tortilla with meat, beans, cheese, and other ingredients, then rolling it up and frying it. The cheese used in chimichangas is usually a mild Jack, Chihuahua, or cheddar. However, ooey-gooey Tex-Mex queso is also a perfect addition. For a meatless option, you can fill your chimichanga with refried beans and shredded Monterey jack or light cheddar cheese.

Monterey Jack, Cheddar, or Mexican cheese

When it comes to choosing the right cheese for your chimichanga, Monterey Jack, Cheddar, or Mexican cheese are all excellent options. These cheeses not only taste great but also melt beautifully, adding a creamy texture to your dish.

Monterey Jack cheese is a mild, semi-soft cheese with a creamy texture and a slightly tangy flavour. It is an excellent choice for chimichangas as it melts easily and has a mellow flavour that complements the other ingredients without overpowering them.

Cheddar cheese, on the other hand, offers a slightly sharper flavour and a firmer texture. It is a popular choice for chimichangas due to its versatility and ability to add a rich, savoury note to the dish. Cheddar comes in various varieties, from mild to extra sharp, allowing you to customise the flavour profile of your chimichanga.

Finally, Mexican cheese blends, such as the Mexican Manchego Chihuahua, offer a blend of cheeses that are specifically tailored to Mexican cuisine. These blends often include Monterey Jack, Cheddar, or similar cheeses, providing a combination of flavours and meltability that works perfectly in chimichangas.

When using these cheeses in your chimichanga, it is important to shred or grate them to ensure even distribution and melting. You can also mix and match these cheeses to create your own blend, experimenting with different ratios to find your preferred taste.

Remember, the beauty of the chimichanga lies in its versatility, so feel free to get creative with your cheese choices and explore different combinations to discover your favourite flavour profile.

Cheese and bean chimichangas

Chimichangas are a Mexican dish, consisting of a tortilla filled with a meat or bean mixture, which is then deep-fried. However, they can also be baked or pan-fried as a healthier alternative.

Ingredients

• Vegetable oil
• White onion
• Jalapeño or serrano chilli
• Garlic clove
• Refried beans
• Cheese (Monterey jack, light cheddar, or a blend)
• Flour tortillas
• Salsa

Method

• Heat 2 tablespoons of vegetable oil in a medium-sized skillet over medium heat.
• Add a 1/4 cup of chopped white onion and cook for 4-5 minutes until softened and translucent.
• Add the chilli and garlic, cooking for a further 15-30 seconds until fragrant.
• Add the refried beans and 1/4 cup of water, stirring and mashing until well combined.
• Turn off the heat and allow the mixture to cool slightly.
• Heat a flour tortilla in a skillet over medium-low heat for around 15 seconds on each side, to prevent it from breaking when folded.
• Add 2 heaping tablespoons each of the refried bean mixture and grated cheese to the tortilla.
• Roll the tortilla, tucking in the sides to create a thick bundle, and flatten slightly with your hand.
• Reheat the remaining oil in the skillet over medium-low heat.
• Place the chimichangas in batches and cook for 3-4 minutes on each side, until lightly browned.

Serving Suggestions

Chimichangas can be served with salsa, sour cream, guacamole, and Mexican rice. They can also be served with Rabo de Mestiza eggs and spooned with its sauce.

Chicken chimichangas

Ingredients

To make chicken chimichangas, you will need the following ingredients:

• Chicken breasts
• Vegetable oil for frying and sautéing
• Yellow onion and garlic
• Tomato sauce and chicken broth
• Spices such as chili powder, cumin, paprika, and ground coriander
• Salsa
• Sour cream
• Refried beans
• Flour tortillas (burrito-sized)
• Shredded cheese (cheddar, Monterey jack, or a Mexican blend)
• Guacamole and diced tomatoes, for serving (optional)

Instructions

• Sauté the onion and garlic until tender.
• Add the tomato sauce, chicken broth, spices, and salsa to the skillet and simmer until thickened.
• Stir in the sour cream and chicken.
• Spread refried beans, chicken, and cheese onto the tortillas, then fold and roll them up like a burrito.
• Fry the chimichangas in batches until golden brown.
• Serve immediately with guacamole and your favorite toppings.

Customizations

There are many ways to customize chicken chimichangas to your taste preferences. Here are some ideas:

• Use rotisserie chicken or canned beans to save time on prep.
• Add in vegetables like bell peppers or jalapeños.
• Try different types of cheese, such as Colby Jack or cream cheese.
• Bake the chimichangas instead of frying them for a healthier option.
• Top with a red or green enchilada sauce for extra flavor.

Chimichangas with ground beef

Chimichangas are a popular Tex-Mex dish, similar to burritos but deep-fried. They are large tortillas, usually flour-based, filled with various proteins and starches, and fried until golden brown.

Ingredients

• Ground beef
• Onion
• Garlic
• Spices (chili powder, cumin, oregano, taco seasoning)
• Beans (refried, black, or pinto)
• Tomato sauce/diced tomatoes
• Cheese (cheddar, Colby Jack, or taco blend)
• Vegetable oil for frying
• Optional toppings: sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, cilantro, jalapenos, green onions, black olives, rice, and beans.

Method:

Step 1: Make the Filling

In a skillet over medium heat, cook the ground beef, breaking it apart as it cooks. When it is halfway cooked, add the onion. Once the onion is softened and the beef is cooked, add the garlic and spices, stirring to combine. For extra flavour, you can also add chopped green chilies and vinegar.

Step 2: Fill and Roll the Chimichangas

Place about 1/3 cup of the beef mixture onto each tortilla, slightly off-center. Add a sprinkle of cheese! Fold the edge of the tortilla nearest the filling up and over, then fold in the sides and roll it up tightly. Secure with toothpicks.

Step 3: Fry the Chimichangas

Heat about 1-2 inches of vegetable oil in a deep skillet or Dutch oven to 350-375 degrees Fahrenheit. Fry the chimichangas in batches for 1-2 minutes on each side, or until golden brown and crispy. Drain on paper towels.

Step 4: Serve

Top the chimichangas with shredded cheese and your choice of toppings. They can be served with a side of rice and beans, or with guacamole, salsa, and sour cream.

Tips:

• For a healthier option, you can bake the chimichangas in the oven at 350-400 degrees Fahrenheit for 15-20 minutes, or until golden brown.
• Chimichangas can be made ahead of time and frozen. Simply assemble the chimichangas, wrap them tightly, and freeze. When ready to eat, fry them from frozen, being careful of popping oil from ice crystals.
• To reheat, place in the oven at 350 degrees Fahrenheit for 10-15 minutes, or microwave for 1-2 minutes.

Enjoy your homemade Chimichangas with ground beef!

Vegan chimichangas

Chimichangas are a Mexican dish, traditionally consisting of a flour tortilla filled with rice, beans, meat, and cheese, and then deep-fried. However, vegan chimichangas are a delicious alternative to the traditional recipe and can be made in a variety of ways.

Vegan Filling Options

There are several vegan options for chimichanga fillings. You can use jackfruit, lentils, black beans, walnut meat, potatoes, mushrooms, or roasted vegetables. For example, one recipe suggests filling your chimichanga with refried beans, homemade pepper sauce vegan chicken, and shredded cheese.

Vegan Cheese Options

Vegan cheese can be used in place of dairy cheese in chimichangas. You can buy pre-made vegan cheese or make your own. One recipe includes a homemade creamy vegan cheese sauce made by simmering coconut milk, shredded vegan cheddar cheese, chipotle pepper adobo sauce, and taco seasoning.

Cooking Methods

Serving Suggestions

Tips

When making vegan chimichangas, it is important to warm the tortillas slightly before filling them to prevent cracking. You can also seal the chimichanga with a flour and water slurry before frying to prevent it from opening during cooking.

Frequently asked questions