Crispy Elk Chimichangas with Cilantro Crema – Wild Game Fiesta Dinner
If you’re planning a wild game feast to celebrate a fall elk harvest, don’t overlook a few easy, crowd-pleasing hors d’oeuvres. Finger foods are a fun way to keep guests satisfied while building anticipation for the main course.
Two of my favorite wild game appetizers are elk chimichangas and crispy elk taquitos. Both use similar ingredients and seasonings, which makes prep faster and cooking simpler when entertaining friends and family.
More Wild Game Recipes and Entertaining Ideas
If you’re looking for more wild game appetizer ideas—or complete meals built around elk, venison, and other harvest favorites—you’ll find dozens of approachable recipes in my Wild Game Cuisine cookbook. Each recipe is designed for real kitchens and real gatherings, where every meal tells a story worth sharing.
Add all ingredients to a blender and blend on high for 15–20 seconds, until smooth. Pour the crema into a bowl and refrigerate for at least 30 minutes to allow the flavors to meld and intensify. Serve chilled alongside your elk chimichangas.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the ground elk and cook until browned. Stir in the diced mild green chiles, chili powder, cumin, granulated garlic powder, Mexican oregano, and kosher salt. Remove from heat and drain any excess liquid.
Place the flour tortillas on a work surface. Divide the cooked elk mixture evenly among the tortillas, placing it in the center of each. Top with shredded cheese and green onions. Fold the left and right sides of each tortilla over the filling, then roll from the bottom up, securing the seam with a toothpick.
Heat the vegetable oil in a deep skillet over medium heat to 350°F. Working in batches, fry the chimichangas until golden brown on the bottom, about 1–2 minutes. Flip and fry until the other side is golden brown.
Remove the chimichangas and drain on paper towels. Remove toothpicks, sprinkle with grated Parmesan cheese, and cut in half to serve. Plate with cilantro garlic crema and enjoy!
Elk taquitos and elk chimichangas make a perfect pair for a wild game appetizer spread or casual dinner. The crispy, bite-sized taquitos are great for snacking, while the golden, cheesy chimichangas add a heartier, more indulgent option. Together, they showcase the versatility of elk meat, and their complementary flavors and textures make every bite satisfying. Serve them with fresh cilantro crema, salsa, or guacamole for a festive, flavor-packed way to enjoy your fall harvest or any wild game gathering.
Ingredients
Elk Chimichangas
- 1 1/2 lbs ground elk
- 7 oz diced mild green chiles
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp Mexican oregano
- 1/2 tsp kosher salt
- 2 cups sharp white cheddar cheese, shredded
- 6 green onions, chopped
- 1 tbsp extra virgin olive oil
- 2 cups vegetable oil
- 2 tbsp grated parmesan cheese (optional)
- 10 flour tortillas, 10-inch
- wooden toothpicks
Cilantro Garlic Crema
- 15 oz crema Mexicana
- 1 bunch cilantro, roughly chopped
- 1-2 cloves garlic, minced
- 1/2 red jalapeno with seeds removed, chopped (optional)
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
Instructions
Cilantro Garlic Crema
- Add all ingredients to a blender and blend on high for 15–20 seconds, until smooth. Pour the crema into a bowl and refrigerate for at least 30 minutes to allow the flavors to meld and intensify. Serve chilled alongside your elk chimichangas.
Elk Chimichangas
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the ground elk and cook until browned. Stir in the diced mild green chiles, chili powder, cumin, granulated garlic powder, Mexican oregano, and kosher salt. Remove from heat and drain any excess liquid.
- Place the flour tortillas on a work surface. Divide the cooked elk mixture evenly among the tortillas, placing it in the center of each. Top with shredded cheese and green onions. Fold the left and right sides of each tortilla over the filling, then roll from the bottom up, securing the seam with a toothpick.
- Heat the vegetable oil in a deep skillet over medium heat to 350°F. Working in batches, fry the chimichangas until golden brown on the bottom, about 1–2 minutes. Flip and fry until the other side is golden brown.
- Remove the chimichangas and drain on paper towels. Remove toothpicks, sprinkle with grated Parmesan cheese, and cut in half to serve. Plate with cilantro garlic crema and enjoy!
Notes
- Season generously: Green chiles, chili powder, cumin, and oregano really bring out the flavor of the elk. Taste and adjust seasonings before filling the tortillas.
- Tortilla prep: Warm your flour tortillas slightly before rolling—they’re easier to fold and less likely to tear.
- Frying options: For a lighter version, bake the chimichangas at 400°F for 15–20 minutes until golden instead of deep-frying.
- Cilantro crema: Make the crema ahead of time to allow flavors to meld. It also doubles as a great dip for leftover chimichangas or tacos.
- Serving suggestions: Pair chimichangas with Mexican rice, black beans, or a simple fresh salad for a complete meal.
More Delicious Elk Recipes to Try
If you love cooking with elk, there’s no shortage of ways to showcase this lean, flavorful wild game meat. From tender roasts and juicy steaks to hearty ground elk dishes like meatballs, enchiladas, and tacos, elk adapts beautifully to both classic and creative recipes. You’ll also find recipes for elegant mains, comforting weeknight dinners, and crowd-pleasing appetizers. Be sure to explore my full collection of elk recipes for inspiration, tips, and tried-and-true favorites that make every wild game meal memorable.