Description
Delectable chicken mini chimichangas elevate Mexican-inspired appetizers with crispy golden exteriors and savory fillings. Creamy cheese and tender chicken blend perfectly, promising a delightful bite you’ll savor in each crunchy, satisfying morsel.
Ingredients
Scale
- 3 cups (710 ml) shredded cooked chicken, rotisserie or boiled
- 6 oz (170 g) shredded monterey jack cheese
- 1 tbsp (15 ml) taco seasoning
- ½ cup (120 ml) red salsa
- ½ cup (120 ml) corn kernels
- ½ cup (120 ml) poblano pepper, seeded and diced
- ⅓ cup (80 ml) onion, chopped
- 2 cloves garlic, minced
- 2 tbsps (30 ml) olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep Aromatics: Sauté garlic, onions, and poblano peppers in a medium-heat skillet until fragrant and translucent, releasing their vibrant flavors.
- Build Vegetable Base: Add sweet corn kernels to the skillet, cooking briefly to enhance their natural sweetness, then transfer the aromatic mixture to a large mixing bowl.
- Compose Filling: Integrate shredded chicken, taco seasoning, salsa, cheese, salt, and pepper into the vegetable base, gently folding to create a harmonious and well-distributed mixture.
- Wrap Chimichangas: Carefully spread the flavorful filling onto soft flour tortillas, rolling them into compact bundles with sealed edges.
- Prepare for Baking: Arrange wrapped chimichangas seam-side down on a parchment-lined baking sheet, lightly brushing exteriors with olive oil to ensure a golden, crisp finish.
- Roast to Perfection: Bake in a preheated 375°F (190°C) oven for 25-30 minutes, rotating midway to achieve an evenly bronzed, crunchy exterior.
- Serve and Enjoy: Allow chimichangas to rest briefly, then plate with zesty avocado sauce or fresh pico de gallo for a vibrant culinary presentation.
Notes
- Prep Like a Pro: Ensure all ingredients are room temperature for even cooking and better flavor blending.
- Oil Brushing Technique: Use a silicone brush for uniform olive oil coating, preventing dry or overly greasy spots on tortillas.
- Cheese Melting Hack: Mix cheese while filling is slightly warm to help it melt and bind ingredients seamlessly.
- Crispy Surface Secret: Place chimichangas on a wire rack after baking for 2-3 minutes to maintain crispiness and prevent soggy bottoms.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 374
- Sugar: 1 g
- Sodium: 570 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg