Beef Fajita Chimichanga

Crispy on the outside and bursting with savory, cheesy beef fajita goodness, this chimichanga delivers bold Tex-Mex flavors in every bite. Served with creamy cheese sauce, guacamole, and classic sides, it’s a restaurant-style dish made right at home.

Yields: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: large frying pan

Ingredients

For the Chimichanga:

• Large flour tortillas

• Beef fajita strips (seasoned & cooked)

• 1 cup fresh grated Muenster cheese

• 1 cup sautéed onions and bell peppers

• Oil for frying

For the Cheese Sauce:

• 1 cup white melting cheese (Velveeta or similar)

• ½ cup Rotel (or diced tomatoes with green chilies)

Garnishes:

• Guacamole

• Fresh cilantro leaves

• Pickled jalapeños

• Crema mexicana (for drizzling)

For the Sides:

• Black beans, cooked

• Mexican rice, cooked

Directions

1. Prepare the Filling: Cook beef fajita strips with your preferred seasonings until fully cooked. Sauté onions and bell peppers until soft and slightly caramelized.

2. Assemble the Chimichanga: Lay a large tortilla flat. Add beef fajita strips, sautéed onions and peppers, and grated Muenster cheese. Fold the sides and roll tightly to form a burrito shape.

3. Fry the Chimichanga: Heat oil in a pan over medium heat. Fry the chimichanga on all sides until golden brown and crispy. Remove and drain on paper towels.

4. Make the Cheese Sauce: In a small saucepan, melt the white cheese over low heat. Stir in Rotel until smooth and creamy.

5. Plate & Garnish: Place the chimichanga on a plate. Pour cheese sauce over the top. Add a generous dollop of guacamole. Drizzle crema mexicana over the chimichanga and garnish with fresh cilantro leaves and pickled jalapeños.

6. Serve with Sides: Plate with black beans and Mexican rice for a full meal.