Grilled Shredded Beef Chimichangas
Shredded Beef Chimichangas are Ideal for Indoor or Outdoor Grilling
I actually make these right on the stovetop using my grill pan most often. That said, if you prefer, they can also be done on the grill, brushed with oil over medium-heat. When doing so, gently press using a large spatula to flatten whether you're grilling inside or outdoors. To my delight, my family thought I had invented a new dish for our weekly fiesta. They're lighter but, crispy, golden and delicious, and no extra oil required.
Other Mexican Flavors to Enjoy
When it comes to fiesta flavors, my boys just can't get enough. They adore my cheese stuffed taco meatloaf and taco sliders for a weekday meal or game day munchies. If you're looking for another fun way to include an easy chimichanga recipe on your menu, you may like to try these baked chicken chimichangas from The Girl Who Ate Everything.
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Helpful Kitchen Items:
- Cast Iron Grill Pan
- Enameled Cast Iron Skillet/Casserole
- Large Stainless Steel Turning Spatula
- Food Chopper
Grilled Shredded Beef Chimichangas
Ingredients
- 1 medium onion finely diced
- 1 small jalapeno finely diced
- olive oil
- salt & black pepper to taste
- 3 cloves garlic minced
- 3 cups shredded beef pot roast
- 8 10 inch flour tortillas
- 1 10 oz can chili seasoned tomatoes i.e. Rotel chili fixins'
- 3 cups shredded colby-jack or pepper jack cheese divided
- Seasonings:
- 1-2 Tbsp taco seasoning adjust to taste
- 1 tsp ground cumin
- ½ tsp lemon pepper
- 2 Tbsp chopped cilantro optional
Instructions
- On the stove top, cook the onion and pepper in a couple of drizzles of olive oil until softened and lightly browned. Add the minced garlic, and saute for one additional minute. Season with salt and black pepper to taste.
- Add beef, tomatoes and seasonings reserving cilantro to add at the end of cooking.
- Simmer on low for about 15 minutes, until the tomatoes break down, and liquid evaporates. Remove from heat and mix in cilantro. Set aside.
- Sprinkle cheese down the middle of each tortilla using one half divided equally between tortillas.
- Divide the meat evenly between the tortillas over cheese. Top with remaining cheese.
- Fold each side of the tortilla to the middle, and begin rolling up from the shortest end.
- Spritz the tortilla liberally with olive oil or vegetable oil cooking spray on all sides, then lay seam side down on your preheated grill pan. You may also brush with oil, if desired.
- Cook over medium-high heat until golden on all sides, pressing down gently with a spatula.
- Serve immediately with lettuce, salsa and fresh guacamole.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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