Baked Mini Chimichangas with Creamy Spicy Guacamole Recipe - Food Fanatic

Baked Mini Chimichangas with Creamy Spicy Guacamole Recipe

    6 Servings


For the Chimichangas:
  • 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 Breasts, 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
For the Guacamole:
  • 2 Avocados, peeled and pitted
  • 1/4 cup Chopped Cilantro
  • 1 tablespoon Lime Juice
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Cayenne Pepper


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Add pepper mixture to a large bowl. Add shredded chicken, salsa, and cheese. Stir to combine well.
  4. Warm the tortillas in the microwave for approximately 20-30 seconds.
  5. 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.
  6. Place seam-side down on the prepared baking sheet. Brush tops with melted butter.
  7. Bake for 15 to 20 minutes. Remove from oven and serve immediately. 


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

Baked mini chimichangas with creamy spicy guacamole photo