Oven Baked Chicken Chimichanga Recipe

Oven baked chicken Chimichanga recipe. A Chimichanga is a Mexican large burrito prepared with a different kind of meat, vegetables, and spices. You may ask: “what is the difference between chimichanga and burritos?”- The main difference between burritos and chimichangas is that a chimichanga is deep-fried, it is a deep-fried burrito. A second difference

– chimichangas are usually meat-filled (chicken, beef), whereas burritos can often be vegetarian-style with beans and spices.

So, let prepare vegetarian-style chimichanga, recipe adapted from https://www.archanaskitchen.com/mexican-style-vegetarian-chimichanga-recipe-deep-fried-burrito-recipe :

Classic Vegetarian Chimichanga Recipe

Makes 4 servings

Ingredients: For the Filling: 1 large carrot, peeled and chopped, 1 green bell pepper, seeded and chopped, 1 yellow onion, peeled and finely chopped, 2 tablespoons (30 ml) roasted tomato pasta sauce, 4 cloves garlic, peeled and finely chopped, 1/2 cup (125 ml) cooked brown rice, 4 pickled jalapeños, chopped, vegetable oil

For Taco Seasoning: 1 teaspoon (5 ml) each: red pepper flakes, red chili powder, freshly ground black pepper, 1/2 teaspoon (3 ml) dry ginger powder, salt to taste

For Tortillas: 1 cup (250 ml) whole-wheat flour, 1/2 teaspoon (3 ml) each: salt and baking powder, 1 tablespoon (15 ml) unsalted butter

Instructions: In a large mixing bowl, combine whole wheat flour, salt, and baking powder. Mix well. Knead the dough, adding the butter and a little water at a time, until the dough comes together and becomes smooth, for about 5 minutes. Divide the dough into 8 portions. Shape them into balls, then set aside.

In a large saucepan, heat vegetable oil over medium-high heat. Add chopped carrots and sauté, stirring occasionally, until they are soft. Stir in onions, bell peppers, and garlic. Sauté, stirring occasionally, until they are roasted, for about 10 minutes. Pour in some water, then cover and cook for a further 2 minutes.

Open the lid, then add seasonings and stir in cooked brown rice and roasted tomato pasta sauce. Stir in chopped jalapeños, then turn off the heat and allow it to cool down.

Preheat the oven to 360º F (180º C). Flatten reserved dough balls with the palm of your hands. Take one portion of the dough and toss it on the flour. Roll out into thin circles to approximately 6-inches (15 cm) in diameter. Keep tossing the dough in dry flour while rolling to prevent it from getting sticky.

Place the vegetable filling in the center of the dough and fold the tortilla on either side. Bake in preheated oven until a toothpick inserted in the center of dough comes out clean.

Oven Baked Chicken Chimichanga Recipe

Ingredients

• 6-8 slices cooked bacon, chopped
• 2/3 cup (160 ml) chopped yellow onion
• 1-2 cloves garlic, peeled and mashed
• 4 oz (120 ml) can diced green chilies
• 2 teaspoons chili powder
• 1½ teaspoons ground cumin
• 1/2 teaspoon crushed oregano
• 1/4 teaspoon ground allspice
• 1 pound (480 g) cooked and shredded chicken
• 2 medium tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons freshlyu squeezed lime juice
• 1/4 teaspoon granulated sugar
• freshly cracked black pepper
• 1 teaspoon kosher salt

Method