The BEST CHIMICHANGAS Are Made at Home | Super Easy SALSA VERDE CHEESY BEEF CHIMICHANGAS

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often cheaper.

Add 2 pounds of Chuck tender roast, 1 onion, 5 garlic cloves, salt, 3 bay leaves, and enough water to cover the meat to the instant pot.

Set the instant pot to the meat setting on high for 1 hour and allow it to cook.

Bring 14 tomatillos to a boil and roast 2 chile poblanos and 2 green peppers.

Peel the roasted chiles and cut 2 chile poblanos and 3 green peppers into strips.

Blend 5 of the green chiles with the chile serranos and tomatillos to make the sauce.

Add a handful of cilantro, 1/2 small white onion, 3 garlic cloves, beef bouillon, 1 teaspoon ground cumin, 1 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon salt to the blender and blend until smooth.

Release steam from the instant pot and shred the meat once it's tender.

In a pan, heat oil on medium heat and add the other half of the onion cut into strips; cook for 2 minutes.

Add 2 Roma tomatoes cut into strips and the rajas, seasoning with a little salt.

Add the blended sauce to the pan and mix in the shredded meat; simmer on medium low for 15 minutes.

Preheat oil on medium heat for frying the chimichangas.

Place burrito size tortillas on a flat surface, add Fiesta blend cheese off center, then add the meat mixture on top.

Fold the ends of the tortilla and roll it up tightly.

Fry the chimichangas seam side down until golden brown on both sides.

Remove from oil and repeat the process until all chimichangas are fried.

Serve chimichangas with rice, lettuce, sauce, Crema Mexicana, and guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens