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Popular Recipes Cheesesteak Chimichanga

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Cheesesteak Chimichanga

"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."

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

Instructions :

Prep : 10M Cook : 4M Ready in : 30M
  • 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.
  • Pour enough canola oil into a saucepan to reach about 1 inch deep; heat to 375 degrees F (190 degrees C).
  • 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.
  • Cook chimichangas in the hot oil until browned completely, about 5 minutes per side; drain on paper towels.

Notes :

  • Be sure the oil is properly heated so the tortillas will brown without soaking up excess oil. Or brush the tortillas with a small amount of butter and bake in the oven at 375 for about 5 minutes per side, until browned and crisp.
  • Alternative cooking method: If you prefer to not fry the chimichangas, brush the tortillas with a small amount of melted butter and bake at 375 until browned and crisp.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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