In Arizona, where the sun shines bright and the desert air carries the scent of grilled goodness, there’s one dish that stands out among the Southwest’s most beloved: the chimichanga. This crispy, golden delight has deep roots in the region’s rich culinary history. Though its exact origin may be debated, one thing is for sure—Arizona has embraced the chimichanga as a signature dish, and it’s a staple of both family kitchens and local eateries.
The Beef and Cheese Chimichanga combines hearty ingredients with bold Southwestern flavors, offering a satisfying crunch followed by a warm, cheesy, and savory filling. Imagine biting into a perfectly fried tortilla, filled with seasoned beef, melted cheddar, and Monterey Jack cheeses, all perfectly balanced with the subtle heat of cumin and chili powder. It’s a comfort food that feels just as at home on a casual weeknight dinner table as it does at a bustling Arizona fiesta.
Beef and Cheese Chimichangas Recipe
Ingredients:
- 6 large flour tortillas
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- Vegetable oil, for frying
- Salsa, sour cream, and guacamole, for serving