Name: Blue Iguana Salt Lake Citys Chimichanga Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup Zucchini; 1 cup Bell pepper (red or green); 0.5 cup Red onion; 0.5 cup Corn (frozen or fresh); 2 tbsp Olive oil; 1 tsp Cumin; to taste Salt; to taste Black pepper; 4 Tortillas (large); 1 cup Ranchera sauce; 1 cup Shredded cheese (cheddar or Mexican blend)

Filled with roasted vegetables topped with ranchera sauce, melted cheese and the works

Preheat the oven to 400°F (200°C). In a bowl, combine zucchini, bell pepper, red onion, corn, olive oil, cumin, salt, and black pepper. Toss until the vegetables are well coated. Spread the mixture on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

Roast the Vegetables

Once the vegetables are roasted, remove them from the oven and let cool slightly. In a tortilla, place a generous amount of the roasted vegetable mixture and a sprinkle of shredded cheese. Fold the sides of the tortilla over the filling and then roll it up tightly. Repeat with the remaining tortillas.

Prepare the Chimichangas

In a large skillet, heat about 1 inch of oil over medium-high heat. Once hot, carefully add the chimichangas seam side down. Fry for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Fry the Chimichangas

To serve, place the chimichangas on a plate, top with warm ranchera sauce, and sprinkle with additional shredded cheese as desired.

Serve

Zucchini

Bell pepper (red or green)

Red onion

Corn (frozen or fresh)

Olive oil

Cumin

Salt

Black pepper

Tortillas (large)

Ranchera sauce

Shredded cheese (cheddar or Mexican blend)

Chimichanga

Make Chimichanga Recipe in just 50m. Filled with roasted vegetables topped with ranchera sauce, melted cheese and the works

Chimichanga Recipe

Frequently paired with

Local Coupons