By Linda Gassenheimer
From Tribune News Service
With thoughts of the Super Bowl this year in Glendale, Arizona. I decided on an Arizona-inspired meal. Chimichangas are fried burritos and a popular dish in Arizona. They’re usually made with a flour tortilla filled with meat, cheese and spices. There are many stories as to their origin, which is based on Mexican burritos. One is of a Mexican restaurant owner in Arizona named Woody Johnson who would deep-fry leftover burritos as an experiment. They were so successful that they became a staple on his menu. Chimichangas can also be pan-fried. For this quick recipe, I used bought, cooked chicken breast and filled the tortillas with chicken, salsa, cheese and spices. It’s a good way to use leftover meats and vegetables. You can use this recipe as a guide to amounts.
- You can use any type of cooked meat.
- Use mild or hot salsa. The heat is up to you.
- A quick way to slice scallions is to snip them with a scissors.
- Flour tortillas are soft and do not need to be warmed to roll them into packets.
- Prepare all ingredients,
- Fill tortillas and saute them.
To buy: 1/2 pound cooked chicken breast, 1 bottle salsa, 1 bunch scallions, 2 tomatoes, 1 bunch cilantro, 1 bottle ground cumin, 1 package 10-inch whole wheat tortillas, 1 package shredded Mexican-style cheese (such as colby jack) and 1 carton reduced-fat sour cream.
Staples: olive oil.
Recipe by Linda Gassenheimer
- 1/2 pound cooked chicken breast
- 1/4 cup salsa
- 2 teaspoons ground cumin
- 2 scallions, thinly sliced
- 4, 10-inch whole wheat flour tortillas
- 1/2 cup shredded Mexican-style cheese (such as colby jack)
- 1 tablespoon olive oil
- 1/2 cup reduced-fat sour cream
- 2 tablespoons chopped cilantro
- 2 tomatoes, sliced
Coarsely chop chicken breast using a sharp knife or in a food processor. Add the salsa and then add the ground cumin and scallions. Mix well. Place the 4 tortillas on a countertop. Divide the chicken mixture into 4 parts and add each part in a line down the middle of each tortilla. Sprinkle the cheese over the chicken mixture. For each tortilla, fold in the two sides that are at the end of the line of food. Then fold the other two sides tightly over the filling. This will make a small packet.
Place them seam side down. Heat a medium-size skillet over medium high heat and add the oil.
When the oil is hot, add the packets seam side down. Cook 3 minutes. Carefully, turn them over and cook another 3 minutes. They should be golden brown and crisp. Cook a minute longer if needed.
Remove to two dinner plates. Place a spoonful of sour cream in the center of each chimichanga and sprinkle cilantro over the sour cream. Arrange sliced tomatoes on the side.
Yield 2 servings.
Per serving: 678 calories (40% from fat), 29.9 g fat (11.6 g saturated, 8.1 g monounsaturated), 147 mg cholesterol, 51.1 g protein, 57.4 g carbohydrates, 9 g fiber, 801 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com. Copyright 2023 Tribune Content Agency, LLC