Lamb Chimichangas* Recipe

Cooking Instructions

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water, then cook according to package instructions (typically 2 cups of water for 1 cup of quinoa). Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Once done, fluff with a fork.

2. 2

   Cook the Lamb

   In a skillet, heat olive oil over medium heat. Add ground lamb, season with salt and pepper, and cook until browned and cooked through, about 7-10 minutes.

3. 3

   Mix Filling

   In a large bowl, combine cooked quinoa, cooked lamb, hummus, and crumbled goat cheese. Mix well to combine and adjust seasoning with salt and pepper as needed.

4. 4

   Assemble Chimichangas

   Place a generous amount of the filling in the center of each flour tortilla. Fold in the sides and roll up tightly to enclose the filling.

5. 5

   Cook Chimichangas

   Heat a bit more olive oil in the same skillet over medium-high heat. Add the chimichangas seam-side down and cook until golden brown and crispy, about 3-4 minutes per side.

6. 6

   Serve

   Serve hot, topped with tzatziki sauce and garnished with pickled red onions.