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Arizona's legendary chimichanga deep-fries a stuffed burrito to crispy, golden perfection filled with seasoned meat and cheese. This protein-packed, indulgent family dinner is a Southwestern original.
Heat 1 tbsp canola oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic, cumin, chili powder, salt, and black pepper. Cook until fragrant, about 1 minute.
Add shredded cooked beef or chicken to the skillet. Mix well so the meat absorbs the seasonings and heat for 2-3 minutes until warmed through.
Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds so they're easier to fold without tearing.
Spread 1/4 cup refried beans in the center of each tortilla. Top with 4 oz seasoned meat and 1/3 cup shredded cheddar cheese. Fold sides inward, then roll tightly into a burrito shape, securing the seams with toothpicks if needed.
Heat 3 cups canola oil in a deep heavy pan to 350°F (medium-high). Fry each chimichanga, seam-side down first, for 2-3 minutes per side, flipping once, until golden brown and very crisp.
Remove chimichangas to a rack or paper-towel-lined plate and rest briefly before serving. Remove toothpicks and serve hot with your desired toppings.
