Shredded Beef & Dessert Chimichangas

What’s not to love about crispy chimichangas?! They’re a go-to recipe, especially when we have leftover Mexican pulled pork, chicken, or beef. They’re incredibly easy to throw together and fry up in a pan. These Instant Pot Shredded Beef Chimichangas are filled with a simple sweet and spicy shredded beef and gooey cheese served with a side of Spanish rice and refried beans. You can add the rice and beans to the chimichangas if you want, along with adding olives, corn, pico de Gallo, etc. We prefer those as toppings, but it’s all about personal preference.

Dinner chimichangas have been a family favorite for years, but if you’ve been a customer for a while you may have tried our Ruiz Raspberry Cheesecake Bites (#8850), which are basically dessert chimichangas. So, we decided to try making our own with a fall twist! And, these Cinnamon Apple Chimichangas did not disappoint. They’re filled with a simple homemade apple pie filling and caramel sauce, fried to crispy perfection, then rolled in cinnamon sugar and topped with more caramel. They’re awesome!

Try these cooking methods

If you aren’t a fan of the mess made by chimichangas, we totally understand. Thankfully, these cooking methods also work great!

1. Air Fry. Preheat to 400F. Spray all sides of chimichanga in Vegalene Buttery Delight (#1576), then place in the basket seam side down. Cook for 7-8 minutes, flipping halfway, or until golden brown.
2. Bake. Preheat oven to 400F. Place onto a Crestware Cookie Sheet (#4020) lined with a Crestware Silicone Mat (#8436) seam side down. Then, bake for 18-20 minutes, flipping halfway, or until golden brown.

Instant Pot Shredded Beef Chimichangas filled with sweet and spicy shredded beef and gooey cheese, served with a side of Spanish rice and refried beans.

Shredded Beef Chimichangas

Ingredients:

• 1-2 Tbsp BBF Avocado Oil (#3516)
• 2 lb. boneless beef chuck roast, fat trimmed
• 2 cups water + 1 1/2 tsp Custom Culinary Master’s Touch Beef Base (#1039)
• 1 cup Flav-R-Pac Chopped Onion (#5772)
• 1/2 cup C & H Brown Sugar (#2261)
• 3 tsp Kirkland Minced Garlic (#1289)
• 2 Tbsp Chipotle Chili Powder
• 1 Tbsp AP Mild Paprika (#1697), AP Ground Cumin (#1442), AP Mediterranean Cut & Sifted Oregano (#1445)
• 4-6 flour tortillas
• 2 Tbsp Kirkland Salted Sweet Cream Butter (#1723)
• 1 cup Tillamook Shredded Cheddar Cheese (#1866)
• Calavo Fiesta Guacamole (#1060), salsa, sour cream, pice de gallo, cilantro

Instructions:

1. First, set Instant Pot to saute. Heat the oil, then sear each side of the roast until browned. Add the beef broth, onion, garlic, brown sugar, and spices. Place the lid on top, then cook on high for 70 minutes. Allow pressure to release naturally. Remove from pot and shred with two forks. Place back into the liquid.
2. Now, heat the butter in a skillet. Meanwhile, prepare the chimichangas by scooping meat into the center of a tortilla, topped with cheese. Fold it up, burrito style,uUse a toothpick to secure, if needed. Then, place into the heated skillet and cook until browned on each side. Repeat with remaining tortillas.
3. To serve, top with more shredded cheese, sour cream, guacamole, salsa, or any other desired toppings. Serve with a side of Easy Spanish Rice and Instnat Pot Refried Beans.

Savor every bite of Cinnamon Apple Chimichangas! Crispy tortillas filled with a simple apple pie filling and caramel, then tossed in cinnamon sugar and topped with a drizzle of caramel.

Cinnamon Apple Chimichangas

Ingredients:

• 2 1/2 cups Apple Pie Filling
• 8 small flour tortillas
• 2 Tbsp Kirkland Salted Sweet Cream Butter (#1723)
• 1/4 cup AP Cinnamon-Vanilla French Toast Sugar (#1536)
• 3 1/2 Tbsp Uncle Denny’s Caramel Topping (#7894), plus more for topping

Instructions:

1. First, spread 1 tsp of caramel topping in the center of each tortilla, followed by a scoop of apple pie filling. Roll the tortilla up, burrito style. Use a toothpick to secure, if needed.
2. Then, heat the butter in a skillet over medium heat. Cook until browned on each side, then place onto a paper towel lined plate to get rid of excess butter. Repeat with remaining tortillas.
3. Now, roll in the cinnamon sugar and drizzle caramel sauce on top. If desired, add a scoop of Dream Whip Topping (#1952) or vanilla ice cream.

Looking for more Mexican inspired cuisine?

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