Ingredients
Units
Scale
Chimichangas:
- 2 - 3 tbs. olive oil
- 1 1/2 - 2 lbs. cooked chicken breast - shredded
- 1/2 large sweet onion - sliced thin
- 3 cloves of garlic - chopped
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. black pepper
- 1/2 tsp. oregano
- 15.5 oz. can of black beans - drained
- 15. 5. oz. can of pinto beans - drained
- 2 - 3 tbs. La Morena sliced green pickled Jalapeño Peppers - drained
- 1 cup cheddar cheese- shredded
- 8 - 10 homemade tortillas or store bought
- Fresh cilantro - for garnish
- Sour cream - for garnish
- Toothpicks for securing the tortillas
Chipotle Salsa:
- 5 - 6 plum tomatoes - diced
- 1/2 sweet onion - diced
- 2 cloves garlic - chopped
- 1/4 cup fresh cilantro - chopped
- 2 - La Morena Chipotle Peppers in adobo sauce- chopped
- 3/4 tsp. salt
- Fresh ground black pepper
- 2 tbs. honey
- Juice of 1/2 lime
Instructions
Chimichangas:
- Heat a large frying pan with the olive oil. Add the onions and garlic and sauté until the onions are softened and the garlic is fragrant.
- Add the seasonings and the beans and sauté for another minute. Add the shredded chicken and the jalapeños; sauté for another minute or two and set aside.
- Place on tortilla on a work surface and spoon the chicken mixture down the middle and top with the shredded cheddar cheese.
- Fold each side of the tortilla over and secure with a toothpick.
- Preheat Oven 350 degrees F.
- Place the filled tortillas in a baking pan and bake for 10 – 12 minutes.
Chipotle Salsa:
- Combine the tomatoes, onion, garlic, lime juice, honey, salt, black pepper, chipotle peppers and cilantro in a bowl and toss. Refrigerate until ready to use.
Notes
Adjust all spices and peppers to your liking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
