Chicken Fajita Chimichanga


  • burrito sized flour tortillas
  • canola, vegetable, or peanut oil for frying
  • 1 pound sliced chicken breasts
  • 1 green bell pepper, deseeded and sliced
  • 1 red bell pepper, deseeded and sliced
  • 1 poblano pepper, deseeded and sliced
  • 1 red onion, peeled and sliced
  • 1/2 tsp garlic powder
  • 1 tsp mexican oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 2 tsp salt
  • 1 can refried black beans
  • sour cream, guacamole, salsa, and cilantro

Heat refried beans in a small pot over low heat, stirring occasionally.

In a large saute pan over medium heat, heat 2 Tbs of cooking oil and add the peppers and onions. Saute for one minute and then add the dried spices and salt. Saute for an additional 2-3 minutes and then add the chicken. Increase heat to high and saute until chicken is cooked, approximately 4 minutes. Remove the chicken and peppers from the heat.

Heat 3 inches of cooking oil in a deep-sided pan over medium heat to 350 degrees.

Prepare your workspace to roll your burritos. Spread 3-4 Tbs of refried beans in the middle of the burrito and up to within 1/2 inch of the end that is facing away from you. Place 1-2 cups of the chicken and peppers mixture in the middle of the burrito. Wrap the burrito as demonstrated in the video.

Fry all sides of the burrito in your heated oil until golden brown and crispy. Drain over paper towels or a metal rack. Serve immediately with guacamole, sour cream, salsa, cilantro, refried beans and rice (if you wish).

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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