Cheesesteak Chimichanga recipe

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Ingredients

1 tablespoon butter
1 cup sliced green bell pepper
1 onion, chopped
1 pound shredded cooked beef
2 cups canola oil for frying, or as needed
4 large flour tortillas
4 slices Swiss cheese, halved

Nutrition Info

587.9 calories
carbohydrate: 46.2 g
cholesterol: 71.3 mg
fat: 32.1 g
fiber: 3.3 g
protein: 27.9 g
saturatedFat: 11.3 g
servingSize: -
sodium: 614.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a skillet over medium heat. Cook and stir bell pepper and onion in hot butter until onion is translucent and pepper is tender, about 5 minutes. Add beef, cook and stir until the beef is hot, about 5 minutes more. Remove from heat.

  2. Pour enough canola oil into a saucepan to reach about 1 inch deep, heat to 375 degrees F (190 degrees C).

  3. Arrange tortillas on a flat surface, place halves of cheese slices end to end lengthwise onto each tortilla. Layer an equal amount of steak mixture atop each cheese slice. Roll tortilla around filling as you would a burrito, with the sides tucked in to close the ends, forming chimichangas.

  4. Cook chimichangas in the hot oil until browned completely, about 5 minutes per side, drain on paper towels.

Recipe Yield

4 servings

Recipe Note

This dish combines two great favorites. It's a chimichanga with a delicious cheesesteak filling on the inside. Serve warm with ranch dressing for dipping.

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