Grove's Brisket Chimichanga

Grove's Brisket Chimichanga

9 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Gathered together from leftovers but oh so delicious!


1 ea Tortillas; (flour)
2 slices Smoked beef brisket; chopped
1/4 cup Rice pilaf; see partial recipe
1/8 cup Monterey jack cheese; shredded
2 tablespoon Mexi-ranch sauce

Original recipe makes 1



Mexi-ranch sauce: mix 3 parts of ranch dressing with 1 part taco sauce. Set aside, even better if made ahead. (btw, this sauce is the sauce from the clone of Applebee's Fiesta Chicken recipe)

Rice Pilaf: Used our normal recipe, which includes diced red pepper, fresh parsley, carrot, and onion. If making it just for this recipe, I would use cilantro instead of parsley. Better yet, I'd use a Mexican rice recipe.

The brisket was leftover smoked brisket using the Red's BBQ Brisket recipe on BigOven (#162281) that I posted from the BBQ Faq. If I didn't have leftover brisket around (which is incredible), I might substitute slices of grilled flank steak.

Spread chopped meat, rice, & cheese on one half of the tortilla. Top it with 1 tablespoon (or more if you like) of the mexi-ranch sauce. Fold up the horizontal (what will be the short ends) of the tortilla. Roll up into a burrito shape. You can seal the tortilla with a touch of the sauce. I like to press mine a little bit flat (as opposed to round).

In a medium saute pan, heat 3 tablespoons of vegetable oil over medium-high heat. Place chimichanga, seam side down and simmer until that side is golden brown. Flip and simmer the other sides until all golden brown. Remove and let cool. Cut in half at a 45 degree angle. Garnish plate with more of the Mexi-ranch sauce and diced cilantro.


One of the most incredible leftover dishes I've made, but what do you expect when the main ingredient took 12 hours to make in the first place?

Alert editor   

Using a paste of equal parts flour/cold water will help seal your edges and hold the burrito together while it is frying.

Fold the short side over the filling.

Fold the top and bottom edges in.

Roll the mixture filled side onto the empty side like this.

The result is a tightly wrapped burrito with both ends sealed, ready for deep frying or pan frying.

See 1 more photos
Calories Per Serving: 543 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good...and so easy for the leftover brisket!
sharontea 2y ago

very tasty
FullMetalBlonde 3y ago

I too substituted the rice pilaf for a homemade Mexican style rice (my sister in laws recipe) and I substituted the cheese with a Mexican white cheese. Instead of the mexi-ranch sauce, I had homemade guacamole and sour cream on the side (my family's favorite) but, I definitely want to try the mexi-ranch sauce next time. Lets just say, my kids want brisket again JUST so we can have this the following day. I have to note that since my BBQ skills are seriously lacking, I used an HEB fully cooked brisket which was better than ANY homemade brisket I've tasted. It literally falls apart.
Rhonda103011 3y ago

Very good thanks for the idea!!
Teenapeck 4y ago

I tried this and It was wonderful!!! I used spanish rice instead of rice pilaf and used left over taco bell sauce packets to make my mexi-ranch sauce. I also made it with sun-dried tomato flour tortillas. I will definately be making this again.
laura_7845 4y ago

Loved it!
kc_love2008 6y ago

A winner with everyone in the house! That's definitely quite an achievement.
good4eats 6y ago

One of the most incredible leftover dishes I've made, but what do you expect when the main ingredient took 12 hours to make in the first place? [I posted this recipe.]
swibirun 9y ago

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