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Baked Mini Chimichangas with Creamy Spicy Guacamole Recipe

When you want to indulge but want to be a little healthier about it, try Baked Mini Chimichangas with Creamy Spicy Guacamole! The chicken and poblano filling makes for a spicy and savory filling that’s totally addictive. These golden brown packages of goodness are exactly what you should be eating for dinner tonight!

So there’s this place in Denver that serves up these adorable mini chimichangas… and I’m completely addicted to them. The first time I had them, alongside a GIANT margarita, I felt like I had died and gone to heaven.

Baked Mini Chimichangas with Creamy Spicy Guacamole Photo

The crispy fried exterior and the warm, spicy filling of the small little packages of deliciousness are SO much better than a normal chimichanga. Making chimichangas mini is totally the way to go – it’s the better balance of filling to crunchy golden goodness!

Baked Mini Chimichangas with Creamy Spicy Guacamole Picture

Of course, eating fried chimichangas isn’t the healthiest choice to make every day. Yes, we all have our cheat days, but when it comes down to it, there are so many other indulgences to gobble up that you can’t ONLY eat mini chimichangas for every cheat day.

Baked Mini Chimichangas with Creamy Spicy Guacamole Image

Ok so maybe you could, but you wouldn’t want to limit yourself that much, now would you?

Baked Mini Chimichangas with Creamy Spicy Guacamole Pic

Instead of heading to that same restaurant every time I have a craving for adorable mini chimichangas, I now head on over to my very own kitchen for the delicious treat.

File 1 Baked Mini Chimichangas with Creamy Spicy Guacamole

Not fried though…. THEY ARE BAKED!

File 2 Baked Mini Chimichangas with Creamy Spicy Guacamole

Baking these little guys is a healthier take on the same deliciousness, making you feel a little less guilty about eating three… or four… heck even five of them in one sitting.

File 3 Baked Mini Chimichangas with Creamy Spicy Guacamole

Served up with a creamy spicy guacamole, you get the heat from the peppers and chiles inside the chimichangas to start with, but it finishes with the cooling heat of the guacamole for every single bite.

File 4 Baked Mini Chimichangas with Creamy Spicy Guacamole

These are going to become an instant classic in your house, trust me. 😉 

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Breakfast Sweet Potato Nachos
Baked Mini Chimichangas with Creamy Spicy Guacamole Photo

Baked Mini Chimichangas with Creamy Spicy Guacamole Recipe

Meghan Yager
When you want to indulge but want to be a little healthier about it, try Baked Mini Chimichangas with Creamy Spicy Guacamole! The chicken and poblano filling makes for a spicy and savory filling that’s totally addictive. These golden brown packages of goodness are exactly what you should be eating for dinner tonight!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Tex Mex
Servings 6
Calories 430 kcal

Ingredients
  

  • 2 tablespoons Olive Oil
  • 2 cloves Garlic minced
  • 1/4 Red Onion diced
  • 1/2 Poblano Pepper seeded and diced
  • 1/2 jalapeños Jalapeño seeded and diced
  • 2 Chicken Breast cooked and shredded
  • 1/4 cup Salsa plus extra for serving
  • 4 ounces Cheddar Cheese grated
  • 12-14 6-inches Flour Tortilla
  • 1 tablespoon Butter melted
  • Lime Wedges
  • Fresh Cilantro
  • 2 Avocado peeled and pitted
  • 1/4 cup Chopped Cilantro
  • 1 tablespoon Lime Juice
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Cayenne Pepper

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a medium sauté pan over medium high heat, heat olive oil. Add garlic, red onion, poblano, and jalapeño. Cook for approximately 4 to 5 minutes, until slightly softened. Season with salt and pepper to taste.
  • Add pepper mixture to a large bowl. Add shredded chicken, salsa, and cheese. Stir to combine well.
  • Warm the tortillas in the microwave for approximately 20-30 seconds.
  • In the bottom third center of each tortilla, add approximately 1 to 2 tablespoons of the filling. Fold in the sides over the filling. Roll the tortilla over the filling, up and away from you, tightly.
  • Place seam-side down on the prepared baking sheet. Brush tops with melted butter.
  • Bake for 15 to 20 minutes. Remove from oven and serve immediately.

Notes

  • I prefer a green chili salsa, but you can also use red if you prefer — just don’t use chunky salsa.

Nutrition

Calories: 430kcalCarbohydrates: 43gProtein: 12gFat: 26gSaturated Fat: 5gSodium: 185mgFiber: 5gSugar: 1g
Keyword Appetizers, Avocados, Baked, Chicken, Dinners, Family Meals and Snacks, Mexican, Spicy, Tex Mex
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