Crispy baked chimichangas
These beautifully baked chimichangas utilise leftover cooked meat and rice for a deliciously crispy and easy-to-assemble Tex-Mex style meal. Serve with a shredded lettuce and avocado salad for a tasty treat that the whānau will be eager to tuck into!
Ingredients
Method
Ingredients
- 2 garlic cloves, minced
- 1 onion, diced
- 1 tsp cumin
- 1 tsp paprika
- 1 can (400g) diced tomatoes
- 2 cups shredded cooked meat of choice (we used chicken)
- 8 flour tortillas
- 1 ½ cups cooked rice
- 1 cup grated cheese
Method
- Place a baking tray into your oven and preheat to 180°C fan bake. Sauté the garlic and onion in a small saucepan with a drizzle of olive oil until the onion has softened, then stir in the cumin, paprika and seasoning. Cook for a further minute until fragrant.
- Add the chopped tomatoes and cook while stirring occasionally for around 10 minutes or until thickened and reduced. Stir in the cooked meat and remove from the heat.
- To assemble the chimichangas, place the chicken mixture in the centre of each tortilla wrap, followed by the rice and cheese. Fold the sides of the wrap inwards, then roll tightly into a log.
- Carefully remove the tray from the oven and generously brush with olive oil or melted butter. Place the chimichangas on the baking tray seam side down, then brush the top with olive oil or melted butter.
- Bake the chimichangas for 20 minutes or until golden and crispy, turning once during cooking and brushing over extra oil or butter if necessary. Serve chimichangas while hot and enjoy!
Top tip: Throw in one drained and rinsed can of black beans with the chopped tomatoes to make a hearty filling to these chimichangas. Finish this dish with a fresh herby tomato salsa, sour cream and lime wedges for the ultimate experience!