Thursday, February 2, 2012


Here is the chimichanga recipe that I used for dinner the other night. They reheat really well so we ended up having them for dinner two nights in a row!

oven - 375
makes - 10


  • Tortillas
  • Sharp cheddar cheese (or cheese of choice)
  • 1 medium new potato, diced and boiled
  • 1 pablano pepper, roasted (skin removed) and diced
  • 1/2 red or yellow onion, diced and sauteed
  • 1 chicken breast
  • 1/4 lb ground turkey 
  • 1 can black beans
  • avocado, salsa/hot sauce, and sour cream
  • simply place the desired combination of ingredients in the middle of each tortilla and top with cheese
  • fold the sides and ends of tortillas in, forming a secure pocket
  • place each tortilla pocket face down on a parchment lined baking sheet and brush the tops and sides with melted butter
  • bake for 30-35 minutes or until the tortillas begin to brown and become a little crunchy at the edges
  • serve with avocado, salsa, and sour cream

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