Get ready for a flavor explosion that will leave you craving for more – Queso Smothered Beef Chimichangas are here to satisfy your Mexican food cravings. Imagine tender, spicy, slow-cooked beef wrapped in a tortilla, fried to a golden brown, and smothered in a velvety smooth white queso sauce. It’s a match made in heaven!

First, let’s talk about the beef. This slow-cooked barbacoa-style beef is the star of the show. It’s tender, it’s spicy, and it’s packed with flavor. To make it, simply add your beef to a slow cooker with some onions, garlic, chipotle peppers, cumin, and chili powder. Cook it on low for 8-10 hours or high for 4-6 hours. Yes, it’s a long time, but trust us, it’s worth it.

While the beef is cooking, let’s make the queso sauce. This is the part where you get to be a little creative. You can use different types of cheese, such as Monterey Jack or Cheddar, and add some spices to give it an extra kick. To make the queso sauce, simply melt the cheese in a saucepan with some half and half, then add some paprika, cumin, and chili powder. Stir until it’s smooth and creamy, then set it aside.

Now it’s time to assemble the chimichangas. Simply take a tortilla, add some of the slow-cooked beef, and top it with some of the queso sauce. Fold the tortilla in half and press the edges together to seal it. Repeat with the remaining tortillas and filling.

Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add a few of the chimichangas to the skillet and fry until they’re golden brown and crispy. Repeat with the remaining chimichangas.

Once the chimichangas are fried, place them on a paper towel-lined plate to drain any excess oil. Then, smother them in the queso sauce and serve hot.

These Queso Smothered Beef Chimichangas are a game-changer. They’re perfect for a quick and easy dinner, and they’re also great for using up leftovers. So go ahead, get creative, and make them your own!

And the best part? You can freeze them for later. Simply place the chimichangas on a baking sheet lined with parchment paper and freeze until they’re solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months. When you’re ready to eat them, simply fry them in hot oil until they’re crispy and serve with queso sauce.