Keto Mexican Chimichangas are a tasty treat, and my mother made them with a twist, frying them in oil that wasn’t exactly healthy and using tortillas that were off-plan and high in carbs.
Despite swapping out for healthier ingredients, the essence of this delicious dish remains unchanged!
What Do Beef Chimichangas Taste Like?
Chimichangas and burritos share many similarities, particularly in how they’re prepared. Both start with warmed tortillas and heated fillings.
The key difference is that while burritos are simply rolled up and served, chimichangas are deep-fried after being stuffed, adding extra flavor and a satisfying crunch.
Although deep frying adds more oil and calories to the dish, you can make it healthier by using shallow pan frying, which still delivers that delicious taste and texture without all the extra oil.
The Best Oil for Frying Chimichangas
When I prepare beef chimichangas, I prefer to pan-fry them in avocado oil. While you could use butter, bacon fat, or olive oil, these fats have lower smoke points. The “smoke point” is the temperature at which oil or fat starts to smoke and become rancid, releasing harmful free radicals.
Avocado oil, with its high smoke point of over 500°F, is perfect for this recipe. As long as you keep the heat at the recommended level, your chimichangas will come out golden brown and crispy, without compromising the oil’s quality.
Topping Ideas
There are endless topping options for beef chimichangas. Pickled red onions are a fantastic choice, adding both flavor and crunch.
Other great toppings include sour cream, salsa, lettuce, cilantro, tomatoes, jalapeños, ranch dressing, and even a few beans (up to 1/4 cup if you’re following Trim Healthy Mama’s S plan). For a unique twist, try adding some bacon bits!
Suggested Side Dishes
Since this dish is primarily focused on beef, the only vegetables you’ll find are in the toppings, which may not add much in terms of nutrition.
To balance the meal, I recommend serving chimichangas with non-starchy green vegetables like asparagus, broccoli, or brussels sprouts.
A side salad or some cauliflower rice seasoned with Mexican spices would also make great accompaniments.
Print Keto Mexican Chimichangas
Keto Mexican Chimichangas. My mother used to make a similar dish, but hers involved frying them in unhealthy oil and using tortillas that were high in carbs and not keto-friendly.
- Total Time: 8 hours
- Yield: 8 Chimichangas 1x
Ingredients
For the filling:
- 1 pound of ground beef or chicken
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of sugar-free taco seasoning
- 1/2 cup of salsa (without added sugar)
- 1/2 cup of shredded cheese (cheddar or a Mexican blend)
- Salt and pepper, to taste
For the keto tortillas:
- 1 cup of almond flour
- 1 cup of shredded mozzarella cheese
- 2 tablespoons of cream cheese
- 1 large egg
- A pinch of salt
For frying:
- Oil for frying (use avocado or coconut oil)
Instructions
Prepare the Filling:
- Cook the Meat: In a large skillet over medium heat, cook the ground beef or chicken until fully browned.
- Add Aromatics: Toss in the chopped onion and garlic, sautéing until the onion turns translucent.
- Season: Mix in the taco seasoning and salsa, and let it cook for another 2-3 minutes until everything is well blended.
- Finish with Cheese: Remove from heat and stir in the shredded cheese. Set aside.
Make the Keto Tortillas:
- Melt the Cheeses: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 1-2 minutes until melted, then stir until smooth.
- Form the Dough: Add almond flour, egg, and a pinch of salt to the cheese mixture. Stir until a dough forms.
- Divide and Roll: Split the dough into four equal portions, roll each into a ball.
- Shape the Tortillas: Place each dough ball between two sheets of parchment paper and roll them out into thin tortillas using a rolling pin.
Assemble the Chimichangas:
- Fill the Tortillas: Place a generous amount of filling in the center of each tortilla.
- Fold: Fold the sides over the filling, then tuck in the top and bottom to create a tidy package. Secure with toothpicks if needed.
Fry the Chimichangas:
- Heat the Oil: In a deep skillet, heat oil over medium-high heat.
- Fry: Gently place the chimichangas into the hot oil, frying until they turn golden brown and crispy, about 2-3 minutes on each side.
- Drain: Remove from the oil and drain on paper towels.
Serve:
Serve the chimichangas hot, topped with your favorite keto-friendly options like sour cream, guacamole, or extra salsa.
- Prep Time: 30 mins
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 380 kcal
