Monday, July 26, 2010

Oven-Baked Chimichangas

from My Kitchen Cafe (www.melskitchencafe.com)

I think this is our family's favorite new recipe of the summer. I've made it twice and will probably make it again soon because it is filling, delicious, cheap, and you can use any variety of protein or beans. I made it this way with chicken and with pork and pinto beans too. You can use steak, crock pot beef, shrimp, even lobster. I even thought about doing a breakfast chimi with scrambled eggs and sausage or bacon too. I skimped a little on the filling in each chimi and stretched the recipe to make eight.
Jill B

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!

*Makes 6 chimis

1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black or pinto beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas

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