Beef and Queso Chimichangas

by Sarah Wells

A chuck roast and a slow cooker doesn't have to automatically mean a pot roast in the fall! We love using our Wells Farms Chuck Roasts in the slow cooker, especially in the summer. Summer nights have us outdoors, at ballgames, or farmers markets, so easy, quick dinners are a must.

The Chuck Roast in the slow cooker is ready to go when we get home and the added ease of just warming up the Queso Mama queso, makes this a pretty quick dinner.

Don't want the fried chimichangas or don't have time to fry them? No problem! Use the beef, queso and toppings on some tortilla chips for some out of this world nachos!

 

[[ recipeID=recipe-8kp2zlfah, title=Beef and Queso Chimichangas ]]

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Beef and Queso Chimichangas


Servings:

Keywords: Chuck Roast, Chimichanga, Queso, Beef chimichanga, Slow cooker chimichanga, slow cooker chuck roast

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

Beef:

  • 3 pound Wells Farms Chuck Roast
  • 2 teaspoons minced garlic
  • 3 teaspoons cumin
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • 4 ounce can green chilies
  • 1 chipotle chili (from canned chilis in adobo sauce), chopped
  • 1 teaspoon of the adobo sauce from the canned chilies
  • 1 cup Beef broth (store bought or homemade)

Pico de Gallo

  • 2 Roma Tomatoes, diced
  • ½ white onion, diced
  • 1 jalapeno, diced
  • 1 fresh lime, juiced
  • 3 tablespoons fresh cilantro, chopped
  • salt to taste

Chimichangas

  • vegetable oil for frying
  • flour tortillas
  • Queso Fresco
  • diced avocado
  • fresh cilantro, minced
  • Queso Mama white queso with green chiles (can be found at Costco and other select stores)
  • Pico de Gallo

Instructions

Beef

  1. Add the chuck roast to your slow cooker and add the garlic, cumin, black pepper, sea salt, can of green chilies, chopped chipotle chili, adobo sauce, and beef broth.
  2. Set slow cooker on low and cook for 8 hours or until beef easily shreds. 3. Remove beef to a bowl and shred

Pico de gallo

  1. Add diced tomatoes, onions, jalapenos, cilantro to a bowl. 2. Add lime juice and stir.3. Season with salt to taste.

Chimichangas

  1. Add several inches of vegetable oil to a skillet over medium heat.
  2. Add a few spoonfuls of your shredded beef down the middle of a flour tortilla.
  3. Top the beef with a sprinkling of Queso Fresco cheese
  4. Roll up the tortilla while folding in the sides, to keep all of the filling inside when frying.
  5. Add the chimichanga to the oil seam side down. You may need to keep your tongs on it for a few minutes to keep it from opening up and loosing all of your filling. Fry until golden brown and then flip and fry that side until golden brown.
  6. Remove the chimichanga from the oil and drain on a paper towel lined plate.
  7. Repeat with remaining ingredients.8. To serve, top chimichanga with warmed Queso Mama queso, sprinkle with queso fresco cheese, chopped cilantro, pico de gallo, and diced avocado.