Baked Chimichangas – crispy, crunchy, cheesy, flavorful pork burrito with beans and cheese topped with guacamole for an indulgent yet less guilt munch. You’ll forget that it is baked!
They say that fried food tastes better right? Wrong. This is one exemption to the rule.
These baked chimichangas have everything you want in a fried burrito. It is crispy, crunchy, cheesy, and full of flavor and to make even better and healthier top it with guacamole, instead of the creamy white sauce. It is so versatile and very satisfying.
To tell you the truth, these are so good that you will actually forget they are not fried. Yes, these are brushed with oil (may use butter) and baked to achieve the crunchiness so typical of fried food.
What I love most is that I don’t have to stick to the same meat cheese or ingredients when making it. Heck, I got rid of the rice.
If you clueless as to what chimichangas are, in a nutshell they are tortillas fill with a variety of meat, rice, beans and spices – rolled, fried and topped with a creamy sauce or guacamole Remember you can make this completely vegetarian by omitting the meat.
- 2 1/2 – 3 cups cooked chicken or pork shredded
- 2 cups boiled beans or refried beans
- 1 medium onion chopped
- 1 large tomato
- 1 teaspoon minced garlic
- 2 teaspoons taco seasoning.
- 1 teaspoon ground cumin
- 2 teaspoons adobo sauce
- 1 cup shredded cheddar cheese
- 2 green onions , chopped (about 1/4 cup)
- ¼ cup chopped cilantro
- 5-6 burrito tortilla
- 2 tablespoons melted butter or canola oil
- 1-2 cup guacamole
- Preheat oven to 400°F.
- In a medium- large skillet, add oil, onions, garlic, tomatoes and chipotle sauce. Sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add chicken or pork, taco seasoning, cumin, cilantro and ½ cup chicken broth or water bring to a boil and let it simmer for all the flavors to come together about 8-10 minutes, stirring occasionally. Until all the liquid has evaporated. Remove from the heat.
- Oil baking sheet with a generous amount cooking spray or brush with butter. Place about 1/3 to ½ cup of the chicken mixture in the center of each tortilla leaving a 2-inch border on both ends. Top with beans, cheese, and cilantro. Fold in the ends and roll up.
- Place the chimichangas seam-side down on the baking sheet; brush with the butter or oil. Bake 8 to 10 minutes per side, brushing again after you flip with spatula, until golden brown Garnish with desired toppings and serve with guacamole.
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