Steak Fajita Chimichangas

Prep:10minCook:25min

Got a fat paycheck from your latest successful hit job? Well, there's no better way to celebrate than with the king of all chimichangas: the steak fajita chimi! This one is stuffed to the point of bursting with strips of sizzling steak, onions, and peppers-not to mention loads of cheese! Make sure you’ve wrapped it up good, or this baby may burst at the seams when you drop it in the fryer! Of course, even if it does, I wouldn't blame you if you just scooped the crispy goodness out of the oil and ate it anyway. It's not like I haven't done it before- who am I to judge?

Updated at: Thu, 17 Aug 2023 05:06:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories661.5 kcal (33%)

Total Fat36.9 g (53%)

Carbs37.2 g (14%)

Sugars3.7 g (4%)

Protein44.3 g (89%)

Sodium2251.4 mg (113%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonkosher salt

1 tablespoonchili powder

1 teaspoonblack pepper

fresh

½ teaspooncayenne pepper

1.5 poundsflat iron steak

flank steak

skirt steak

1 teaspoonsalt

½ teaspoonground cumin

½ teaspoonchili powder

halved and thinly sliced

3 tablespoonsoil

1 x 15 ouncecan pinto beans

drained and rinsed

1 cupCheese Sauce

plus more for serving

Instructions

Step 1

Preheat the oven to 375°F.

Step 2

2. To make the steak: Combine the spices in a small bowl, and rub mixture over the meat. Set aside. Set up your fry station and begin heating oil to 365°F.

Step 3

3. To make the vegetables: Combine the salt and spices in a small bowl, and toss the vegetables with the spices and oil. Place them in a single layer on a large roasting pan. Roast for 15 minutes, until vegetables are soft and begin to brown.

Step 4

4. Remove the pan from the oven, and push the vegetables to the sides, creating a space in the middle for the steak. Add the steak and return to the oven for 7 to 10 minutes. Flip the steak, and cook 7 to 10 minutes more.

Step 5

5. Remove from the oven, tent with foil, and let rest for 10 minutes. Slice meat into thin strips going across the grain, and toss with the vegetables and pinto beans.

Step 6

6. Assemble each chimi. Start with a layer of fajita mixture, then add a layer of Cheese Sauce. Roll chimi and secure seam with toothpicks.

Step 7

7. Fry the chimis in the oil one at a time, turning with tongs, until all sides are golden brown. Drain on a wire rack or paper towel briefly before transferring to a baking sheet in the oven to keep warm until serving.

Step 8

8. Serve with more Cheese Sauce and Salsa