Ingredients
- 1 pound sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 flour tortillas (8 inches)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Vegetable oil for frying
For those who prefer a bit of spice, feel free to add some sliced jalapeños. And if you’re looking to make it a tad healthier, you can always opt for whole wheat tortillas. This dish is all about making it your own, just as I’ve learned to do over the years.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced steak and sauté until browned, about 5-7 minutes.
- Add the onion and bell peppers to the skillet, cooking until they soften and the onions become translucent, approximately 5 minutes.
- Sprinkle the garlic powder, cumin, salt, and pepper over the mixture, stirring well to combine. Cook for an additional 2 minutes.
- Remove the skillet from the heat and let the mixture cool slightly. This was a trick my abuela taught me—to let the flavors meld together while cooling.
- Lay out the tortillas on a clean surface. Divide the steak mixture evenly among them, placing it in the center of each tortilla. Top with a generous amount of both cheeses.
- Fold in the sides of each tortilla, then roll up tightly to form a burrito shape. Secure with toothpicks if necessary.
- Heat the vegetable oil in a deep frying pan over medium-high heat. Carefully place the chimichangas seam side down in the oil. Fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the chimichangas from the oil and drain on paper towels. Let them cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International