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Rockin' J Ranch Fried Chimichangas

This delicious dish is the winner of our Culinary Council contest, and comes to us from Roger Jones.
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6 XL flour tortillas
6 oz. bottle Moore's Jalapeño Hot Sauce
1 lb. ground chuck
Package of taco seasoning
15 oz. can refried beans
8 oz. package Fiesta Blend shredded cheese
Medium onion, diced
Diced jalapeños, seeds and membranes removed
Sliced jalapeños, with seeds
6 plum tomatoes, diced
1 cup sour cream
1 cup shredded lettuce
Vegetable oil for frying


1. Brown ground chuck in cast iron skillet until done. Drain flat and add taco seasoning according to package directions. Set aside.
2. Warm refried beans according to directions on can.
3. Heat 1.5" vegetable oil to 360F degrees in case iron skillet. Use thermometer to monitor temperature.
4. Place tortilla on flat surface and add 1/3 cup of seasoned meat, 2 tablespoons shredded cheese, 2 tablespoons refried beans, 1 heaping tablespoon diced onion, 1 tablespoon diced jalapeños.
5. Carefully fold sides of tortilla to overlap in middle. Fold ends of tortilla up to seal and use toothpicks to close flaps of tortilla.
6. Using tongs, gently ease folded tortilla into vegetable oil. Fry for two minutes and check for brownness. Gently flip tortilla over and cook for additional two minutes. If needed, flip tortilla again until desired look is achieved.
7. Remove chimichango from oil and drain excess oil into skillet.
8. Place chimichangas on plate. Top with lettuce, tomatoes, onions, cheese, sliced jalapeños, sour cream and a generous portion of Moore's Jalapeño hot sauce. Enjoy!