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!
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
Tried this recipe?Let us know how it was!