Combo 16- Chimichanga Combo Recipe
Make Combo 16- Chimichanga Combo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chimichangas
Sides & Dips
Method
Chimichangas: Filling, Rolling & Frying
- 1
Line up 6 large flour tortillas and lay them flat. Heat 1 tablespoon oil in a large skillet over medium heat.
- 2
Add 1/2 cup diced onion, 1/2 cup diced bell pepper, and 3 minced garlic cloves; sauté until the vegetables are soft and fragrant, about 3-4 minutes.
- 3
Stir in 2 cups shredded chicken, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes to bloom the spices. Stir in 1 tablespoon chopped cilantro.
- 4
Fold in 1 cup refried beans and 1.5 cups shredded cheese until creamy and heated through.
- 5
Place a generous spoonful of filling onto each tortilla and top with a little extra cheese if desired. Fold the sides and roll tightly; secure with a toothpick if needed.
- 6
Sides & Dips
- 7
Prepare cooked white rice according to package directions to yield about 3 cups cooked. Fluff with a fork and keep warm.
- 8
- 9
Make guacamole by mashing 2 ripe avocados with 1 small tomato (diced), 1/4 cup onion (diced), 1 tablespoon lime juice, 2 tablespoons chopped cilantro, and 1/4 teaspoon salt until creamy but chunky.
- 10
Serve with 1 cup salsa and 1/2 cup sour cream as toppings or dips.
- 11
Assemble the plate by adding 2 cups shredded lettuce and 1 cup pico de gallo as fresh toppings. Finish with 2 lime wedges on the side.
