Skip to content
Ingredients:
For the filling:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
For the chimichangas:
– 4 large flour tortillas
– Vegetable oil, for brushing
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken, onion, bell pepper, and jalapeño. Cook until chicken is cooked through and vegetables are tender.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add shredded cheese to the skillet and stir until melted and well combined.
5. In a separate pan or griddle, warm tortillas over medium heat for about 30 seconds on each side.
6. Spoon about 1 cup of the chicken and cheese mixture onto the center of each tortilla.
7. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the chimichanga up tightly. Repeat with remaining tortillas and filling.
8. Place chimichangas seam-side down on a baking sheet lined with parchment paper. Brush tops with vegetable oil.
9. Bake for 15-20 minutes, or until tortillas are crispy and golden brown.
10. Serve hot with desired toppings.
Nutrition information per serving:
– Calories: 450-500
– Protein: 30-35g
– Fat: 25-30g
– Saturated fat: 10-12g
– Cholesterol: 60-70mg
– Carbohydrates: 25-30g
– Fiber: 2-3g
– Sugar: 5-7g
– Sodium: 400-500mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes.