Crispy Chicken Mini Chimichangas
Craving a crispy, flavorful dish that’s perfect for any occasion? These Crispy Chicken Mini Chimichangas are the answer! Packed with juicy chicken, savory spices, and melty cheese, they’re a crowd-pleaser that’s easy to make and even easier to devour. Let’s dive into this delightful recipe!
Ingredients:
- 3 cups shredded cooked chicken (rotisserie or boiled)
- ⅓ cup onion, chopped
- 2 cloves garlic, minced
- ½ cup poblano pepper, seeded and diced
- ½ cup corn kernels
- ½ cup red salsa
- 1 packet taco seasoning (about 1 tablespoon)
- 6 ounces shredded Monterey Jack cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Directions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Filling:
- In a skillet over medium heat, add olive oil.
- Sauté garlic, onion, and poblano pepper for about 4-5 minutes until fragrant.
- Add corn and continue cooking for 3 minutes.
- Transfer the mixture to a large bowl.
- To the bowl, add shredded chicken, taco seasoning, salsa, and shredded cheese.
- Season with salt and pepper.
- Mix gently to combine.
- Assemble the Chimichangas:
- Place about ¼ cup of the filling on each tortilla.
- Fold and roll burrito style, making sure to tuck in the sides.
- Place each rolled tortilla seam side down on the prepared baking sheet.
- Bake to Perfection:
- Brush the tops of the chimichangas with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until they are crispy and golden.
- Serve:
- Serve warm with your favorite dipping sauce, such as avocado dipping sauce or pico de gallo.
Quick Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 350 kcal per serving
- Servings: 6 servings
Enjoy!
These Crispy Chicken Mini Chimichangas are a fantastic addition to any meal plan. Whether you’re serving them as a main dish or a delightful appetizer, they’re sure to impress. Enjoy them fresh out of the oven with a side of your favorite sauce, and watch them disappear in no time!
Crispy Chicken Mini Chimichangas
- Total Time: 50 minutes
- Yield: 6 1x
Description
Transform your dinner options with these Crispy Chicken Mini Chimichangas. Packed with a savory mix of rotisserie chicken, fresh poblano peppers, and corn, each bite offers a burst of flavor perfectly complemented by a golden, crispy tortilla. These mini chimichangas are a delightful twist on traditional Mexican cuisine, suitable for any occasion whether it be a family meal or a party snack.
These Golden Baked Mini Chimichangas are not only delicious but also easy to make. With a creamy filling of cheese and salsa wrapped in a crispy tortilla, they promise to be a hit among both adults and kids. Serve them up with a side of fresh pico de gallo or a creamy avocado dip to elevate this dish to new culinary heights. Perfect for a cozy night in or as a tasty party treat.
Ingredients
3 cups shredded cooked chicken, rotisserie or boiled
⅓ cup onion, chopped
2 cloves garlic, minced
½ cup poblano pepper, seeded and diced
½ cup corn kernels
½ cup red salsa
1 packet taco seasoning (about 1 tablespoon)
6 ounces shredded Monterey Jack cheese
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a skillet over medium heat, add olive oil. Sauté garlic, onion, and poblano pepper for about 4-5 minutes until fragrant.
Add corn and continue cooking for 3 minutes. Transfer to a large bowl.
To the bowl, add chicken, taco seasoning, salsa, and cheese. Season with salt and pepper. Mix gently to combine.
Place about ¼ cup of the filling on each tortilla, fold and roll burrito style. Place seam side down on the baking sheet.
Brush with olive oil and bake for 25-30 minutes until crispy and golden.
Serve warm with avocado dipping sauce or pico de gallo.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal