Drew Swantak

Chimichachos Recipe

Total Time:  1 hour, 30 minutes
Yield:  72


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 envelope taco seasoning
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 (7-ounce) can chopped green chilies, drained
  • 1 (12-ounce) package wonton wrappers
  • 2 quarts vegetable oil
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup guacamole
  • 1 cup tomato salsa
  • 1/2 cup sour cream
  • 1/2 cup black beans or pinto beans
  • 1/2 cup sliced black olives
  • 1/4 cup sliced pickled jalapeños


  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, 5-6 minutes. Stir in taco seasoning and continue to cook for 5 minutes, stirring occasionally.
  • In a large bowl, combine cheese, sour cream, and chilies. Stir in beef mixture.
  • Fill a small bowl with water and place it by your work surface. Place a wonton wrapper on work surface in a diamond shape. Scoop 1 tablespoon of filling onto the center. Pick up both side-corners of the wrapper and loosely fold over filling. Fold bottom corner over filling and tuck it into a tight roll, like a burrito. Continue to roll toward the top corner. Dip a finger in the water and dab the top corner to moisten and seal. Repeat with remaining wrappers and filling. Keep wonton wrappers covered with a damp paper towel to avoid drying out.
  • Heat oil to 375°F in a deep fryer or heavy-bottomed pot. Preheat oven to 250°F.
  • Fry chimichangas, flipping occasionally, until golden brown, about 4 minutes. Drain on a wire rack or paper towels.
  • Arrange chimichangas on a large oven-safe platter and sprinkle cheddar cheese evenly on top. Place platter in the oven until cheese melts, about 5 minutes. Remove from oven and cover with remaining nacho toppings.
Drew Swantak