Mini Chicken Chimichangas

Yield: 16 chimichangas

I don't do a lot of deep-frying. But when I do, it's pretty magical. There's not much better in the world of food than perfectly crisp, crunchy, slightly flaky, fried...

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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11 Responses to “Mini Chicken Chimichangas”

  1. #
    Marnely Rodriguez — February 27, 2012 at 12:47 pm

    I'm with you, I rarely deep fry! But these look totally worth it!

  2. #
    Tracey — February 27, 2012 at 4:36 pm

    Oh man, these look phenomenal Tessa! I rarely fry either, but will make an exception for things like this (or donuts) 🙂

  3. #
    Daily Deals — February 28, 2012 at 9:58 am

    Love this recipe. I made it for a pot luck and it was a hit! We'll be having these for dinner next week!

  4. #
    Two Little Chefs — February 28, 2012 at 5:51 pm

    These look really good right now.

  5. #
    Bryan & YiRan — February 29, 2012 at 8:16 pm

    What do you do with the rest of the oil? Seems like a ton of oil for just a couple of mini chimichangas – can you save it for another use?

    • #
      handleheat — February 29, 2012 at 9:09 pm

      You can definitely save it for another use or two! Just make sure you use a fine strainer or cheesecloth to remove all the bits and impurities out of the cooled oil before storing.

  6. #
    abidalilliane — March 9, 2012 at 12:17 pm

    Wow! this is great , I remember the old days in the place where i use to live we have this kind of meal and we call it Empanada, pastry outside and chicken on the inside. we use to eat this during midnight.
    VZ 58

  7. #
    Jessica — July 23, 2016 at 9:14 am

    Made your recipe and it was a HIT. Everyone was raving about them. And the sauce is absolutely Devine. I doubled the recipe (sort of) and made some without the onions and peppers (for the kids). Also I added some refried beans in each mixture, because I felt like it Needed it. 🙂
    You can prep them the night before, like I did, and keep them in the fridge until you’re ready to deep fry. Thank you so much!

  8. #
    Josslyn Davis — August 29, 2016 at 6:05 pm

    Love your dish! I cooked your recipe tonight and its awesome with tortilla soup on the side. Post more recipes gladly appreciated!

  9. #
    Rose — October 30, 2016 at 10:41 am

    what is the nutritional value of your mini chimmies?

  10. #
    Maggie — November 4, 2016 at 12:13 pm

    Could you bake these?

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