How to Make Crispy Chicken Chimichangas That Don’t Fall Apart

Nearly everything tastes better deep-fried—avocados, Oreos, Twinkies—but I believe few are as brilliant as the deep-fried burrito, aka the chimichanga. These stuffed and fried flour tortillas are so popular in the Southwest that several restaurants in Arizona try to take credit for the dish’s invention. My love for chimichangas goes all the way back to my childhood. My first encounter with chimichangas was through reading Deadpool comics as a kid: the titular Marvel character loves chimichangas as much as Garfield loves lasagna. 

Since chimichangas are deep-fried burritos, they can be filled with just about any traditional burrito filling, including braised pork or steak, rice, beans, cheese, and/or an array of salsas. With so many appealing filling options, it can be tempting to overload a chimichanga, but trust me, it’s best to avoid too many saucy, wet fillings. Keeping the fillings relatively dry ensures that the chimichangas will hold their shape when fried and will have a light and crunchy shell that doesn’t fall apart when bitten into.

In my recipe below, I keep the chimichanga filling fairly simple and easy to prepare—without skimping on flavor. I start with shredded cooked chicken—poached chicken or even a store-bought rotisserie chicken will work fine—and incorporate a quickly simmered sauce of sautéed onion, garlic, tomatoes, and fresh serrano chiles. The fresh sauce coats the chicken just enough to ensure it’s moist and flavorful, without being overly wet—guaranteeing the fried burrito doesn’t leak or turn soggy. 

I’ve also included a recipe for a tart, smoky tomatillo salsa that balances the richness of the deep-fried burrito. The key to the salsa’s complex flavor is broiling the tomatillos and garlic until well charred before blending with chiles de árbol.

Where Are Chimichangas From?

The origin of the chimichanga is debated, but it’s a dish strongly associated with Arizona and Sonora, Mexico. Both El Charro Cafe in Tucson and to Macayo’s Mexican Kitchen in Phoenix claim to have invented the dish. The former claims the chimichanga was born by accident when a filled burrito was accidentally dropped in a pan of oil being used to fry tacos, while the latter claims it was invented through experimentation. However, the chimichanga—which is made with flour rather than corn tortillas—can trace deeper roots to Sonora, Mexico, where tortillas have been made with flour for centuries. These flour tortillas spread north to Sonora’s neighbors in Arizona, and it’s likely that the chimichanga we know today was inspired by flour tortilla recipes in Northern Mexico and gradually transformed into the deep-fried burritos we know today.

How to Make and Cook Chimichangas That Don’t Fall Apart

The most challenging part of this recipe is making sure the chimichanga holds together while frying. As noted above, the first step is to avoid using fillings that are too wet. The second step is to not overstuff the tortillas with fillings, as this can cause the burritos to split or tear when they hit the hot oil. 

The third step is wrapping the tortillas properly. If the filled burrito isn’t wrapped and sealed properly before frying, it can burst open or leak out ingredients while cooking or when you try to transfer it to a plate. To avoid this, make sure to wrap the tortilla as tightly as possible to keep the filling secured. If you’re not confident in your burrito wrapping skills, you can pin the tortilla shut with wooden toothpicks, leave the toothpicks in when frying, and remove them before eating (just make sure to briefly soak the toothpicks in water so they won’t burn in the hot oil). 

When transferring the burrito into the hot oil, use a spider skimmer or metal fish spatula to very gently and slowly lower the filled burritos into the oil. The wide base of a skimmer or spatula will support the base of the burrito without the risk of fillings dropping out the bottom. I recommend using tongs to then gently scoot the burritos into the oil, making sure they are seam-side down.

Once the burritos are frying, be sure not to touch them again until the bottom side is golden brown and sealed shut. Agitating them too soon may cause the seal to separate and the filling to fall out. Once the chimichangas are golden on the underside and sealed shut, you can flip them without any risk of fillings spilling out.

While some recipes call for serving chimichangas smothered in salsa and melted cheese, I prefer to preserve the fried burrito’s light, crisp fried shell and serve it with my freshly prepared salsa and an array of toppings on the side. Everyone can then pick and choose their toppings and lightly spoon them over the chimichangas right before chomping in.

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