Baked Imitation Crab Chimichangas Recipe
Deliciously cheesy and flavorful Baked Imitation Crab Chimichangas combine tender imitation crab with creamy cottage cheese, seasoned perfectly and wrapped in warm tortillas. Baked to crispy golden perfection, these chimichangas offer a healthier twist on a classic Mexican favorite, perfect for a satisfying meal served with salsa or sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
Filling
- 16 oz package imitation crab, chopped into ½ inch pieces
- 1 cup cottage cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- ½ tsp old bay seasoning
- ½ tsp garlic powder
- 1 cup shredded Mexican cheese blend (or cheddar)
- 1 cup refried beans
Assembly & Baking
- 4 large tortillas (burrito size; 10 inch)
- 1 tablespoon canola oil
- Salsa or sour cream for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chimichangas.
- Prepare Filling: Chop imitation crab into ½ inch pieces. In a bowl, combine crab, cottage cheese, grated Parmesan, egg, old bay seasoning, and garlic powder. Mix well to create a creamy and seasoned filling.
- Warm Tortillas: Heat tortillas according to package instructions to make them pliable for rolling.
- Assemble Chimichangas: Spread ¼ cup of refried beans over the center of each tortilla. Spoon one-quarter of the crab mixture over the beans, then top with ¼ cup shredded Mexican cheese.
- Roll Tortillas: Carefully roll each tortilla tightly around the filling, folding in the sides, and place seam side down on a parchment-lined baking sheet.
- Oil and Bake: Brush the tops of the chimichangas with canola oil to help them crisp evenly. Bake in the preheated oven for 25 minutes, flipping them halfway at 10-12 minutes to ensure even crisping.
- Cooldown and Serve: Allow chimichangas to cool for at least 10 minutes before serving to let fillings set. Serve with salsa or sour cream as desired.
Notes
- Flipping the chimichangas halfway through baking is key to achieving an even crispy texture on all sides.
- Using parchment paper on the baking sheet prevents sticking and makes cleanup easier.
- Substitute canola oil with olive oil if preferred for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
