For many fans of Mexican-American cuisine, the fall of Chi-Chi’s was more than the end of a restaurant—it was the loss of a culinary legend. Founded in the 1970s, Chi-Chi’s rose to national fame with its festive decor, sweet corn cake, and crowd-pleasing dishes like their famous seafood chimichangas. However, following a bankruptcy filing and an unrelated green onion-related hepatitis outbreak in the early 2000s, the U.S. locations closed, leaving fans hungry for more than just nostalgia.
Among Chi-Chi’s many menu favorites, the seafood chimichanga stood out. Unlike anything served at typical Mexican restaurants, it featured a rich, creamy seafood filling wrapped in a golden-fried tortilla and smothered in a decadent, cheese-laced seafood sauce. Its flavor was comforting and indulgent, with just enough elegance to feel like a celebration on a plate. Today, most Tex-Mex restaurants don’t even attempt seafood chimichangas—making this dish nearly extinct on modern menus.
That’s exactly why I’m sharing this recipe. It’s not just about recreating a taste from the past—it’s about preserving a culinary memory that deserves to live on. The Chi-Chi’s Seafood Chimichanga isn’t just a meal; it’s a reminder of a time when bold, fusion flavors ruled the casual dining world. And unlike other trendy dishes, this one actually delivers every time you serve it.
The chimichanga itself has a colorful and mildly contested origin. Some claim it was invented in Arizona when a burrito accidentally landed in the deep fryer. Others suggest it evolved from northern Mexican dishes wrapped in flour tortillas and crisped in oil. What’s not in dispute is its popularity—chimichangas can now be found stuffed with shredded beef, spicy chicken, or hearty beans and rice. But none compare to the rich, savory blend of seafood in Chi-Chi’s version.
With this recipe, we bring back a legend. Whether you’re cooking for nostalgia or introducing this gem to a new generation, one thing is certain: Chi-Chi’s Seafood Chimichanga should live on forever.
🦐 Copycat Chi-Chi’s Seafood Chimichanga Recipe (with Real Seafood Sauce)
Yields: 4–6 chimichangas
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: ~50 minutes
✨ Ingredients
For the Filling:
- 1 cup imitation crab, flaked (or substitute with real crab if preferred)
- ½ cup small cooked shrimp, chopped
- 1 cup cottage cheese
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- 1 tsp dried parsley
- ½ tsp onion powder
- Salt and pepper to taste
- 4–6 large flour tortillas
- Vegetable oil for frying
For the Seafood Cheese Sauce:
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp lobster or seafood base (e.g., Better Than Bouillon)
- 1½ cups whole milk
- ½ cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 tbsp lemon juice
- Salt to taste
👩🍳 Directions
1. Make the Filling:
In a medium bowl, combine imitation crab, shrimp, cottage cheese, Parmesan, egg, parsley, onion powder, and a pinch of salt and pepper. Mix well until everything is evenly incorporated.
2. Assemble Chimichangas:
Lay out a tortilla, spoon a generous portion of the filling into the center, and fold it burrito-style (fold in the sides, then roll tightly). Repeat for each chimichanga.
3. Fry to Perfection:
Heat 1 inch of oil in a skillet to 350°F (medium-high). Fry each chimichanga seam-side down first until golden brown on all sides (about 3–4 minutes per side). Remove and drain on paper towels.
4. Make the Seafood Cheese Sauce:
In a saucepan over medium heat, melt the butter. Whisk in the flour and seafood base until smooth. Gradually add milk, whisking constantly to avoid lumps. Add cream, lemon juice, and cheese. Stir until melted and thickened (5–7 minutes). Add salt to taste.
5. Plate and Serve:
Place the chimichangas on plates, generously ladle over the seafood cheese sauce, and garnish with fresh parsley or green onions if desired. Serve with rice and beans, or a side of corn cake for true Chi-Chi’s vibes.