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