Ingredients:
- 1 -2 mashed garlic
- 1 lb skinless roasted rotisserie chicken (chunked or shredded) or 1 lb cooked beef (chunked or shredded) or 1 lb cooked pork ( chunked or shredded)
- 6 large burrito-size flour tortillas
- 2 cups shredded cheddar cheese (1/2 cup per serving) or 2 cups monterey jack cheese (1/2 cup per serving) or 2 cups shredded mexican blend cheese (1/2 cup per serving)
- nonstick cooking spray
Directions:
- SNIP bacon into 3/4-inch squares using kitchen shears; COOK bacon in a 2-3 quart heavy-bottomed pot over medium heat until crisp; ADD 2/3 cup chopped onions and saute until softened; ADD 1-2 cloves mashed fresh garlic; SAUTE for 30 seconds longer.
- ADD 1 (4 ounce) can diced green chiles, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon crushed Mexican oregano, 1/4 teaspoon ground allspice or 1 pinch ground cloves; SIMMER 2-3 minutes.
- ADD 1 lb cooked shredded or chopped meat, 2 chopped ripe medium tomatoes, 3 tablespoons chopped fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1 dash freshly cracked black pepper and 3/4-1 teaspoon kosher salt (or to taste); SIMMER 2-3 minutes, stirring as needed; COVER and remove from heat.
- HEAT 6 large burrito-size tortillas in a microwave oven on 50% power for 20 seconds to make them soft and pliable.
- FILL each tortilla down the center with 1/4 cup shredded cheese, 1/2-3/4 cup of the meat mixture; top with 1/4 cup shredded cheese. Tuck in the sides and roll up firmly, burrito-style.
- TO FRY: FRY chimichangas seam-side down over medium heat in 1/2 inch canola oil in clean large skillet; TURN chimichangas carefully using a flat spatula until evenly light golden and crispy.
- TO BAKE: PREHEAT oven to 400 degrees F; SPRAY chimichangas lightly and evenly with non-stick cooking spray (or brush with melted butter or margarine); BAKE seam-side down at 400 degrees F for 25 minutes or until golden; REMOVE chimichangas carefully using a metal spatula.
- TOP each hot chimichanga immediately with shredded cheddar cheese so cheese melts.
- SERVE with guacamole, sour cream and salsa on the side.
- SERVING SUGGESTION: Serve with Mexican Confetti Salad : Julienne crisp iceberg lettuce. Add diced ripe tomatoes, sliced black olives, sliced green onions and chopped fresh cilantro. Blend enough Italian dressing for serving with a squeeze of fresh lime, a pinch of sugar, a pinch of Mexican oregano and a dash of black pepper. Drizzle dressing over salad. Makes a great garnish-type salad with a very light dressing to compliment your favorite Mexican entrees.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 693.85 Kcal (2905 kJ) | ||
| Calories from fat | 452.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.28g | 77% | |
|---|---|---|---|
| Cholesterol | 205.29mg | 68% | |
| Sodium | 3010.81mg | 125% | |
| Potassium | 588.82mg | 13% | |
| Total Carbs | 8.29g | 3% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 53.47g | 107% | |
| Vitamin C | 20.2mg | 34% | |
| Iron | 3.8mg | 21% | |
| Calcium | 300.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 249.95 Kcal (1046 kJ) | ||
| Calories from fat | 163 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 77% | |
|---|---|---|---|
| Cholesterol | 73.95mg | 68% | |
| Sodium | 1084.61mg | 125% | |
| Potassium | 212.11mg | 13% | |
| Total Carbs | 2.99g | 3% | |
| Sugars | 1.03g | 11% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 19.26g | 107% | |
| Vitamin C | 7.3mg | 34% | |
| Iron | 1.4mg | 21% | |
| Calcium | 108.3mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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