Crispy Elk Chimichangas with Cilantro Crema
Crispy baked elk chimichangas filled with seasoned elk, cheese, and bold flavors, served with a cool cilantro crema. A delicious wild game twist on a Mexican favorite — perfect for dinner or entertaining!
Servings: 10
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.