It’s Friday…yay! So I know I said that we would be jumping into our Super Bowl fry fest next week, but we got a little excited and couldn’t resist starting a little early….enter baby chimichangas. These little beauties are pretty great; small pockets of fried goodness with a creamy Sriracha-lime dipping sauce. Why are these chimichangas so special? Two reasons: 1) You can actually taste the filling! It’s not just a piece of fried flour tortilla which I’ve often feel I’ve been served when ordering chimichangas. 2) They’re little and cute; and the rule is that the smaller the food is, the more you can eat. Well, that’s my rule as least :)
These little guys are filled with large chunks of chicken, diced poblanos, fresh corn, sharp cheddar…yea, they’re awesome me thinks. You can make this quick and easy recipe even faster by buying a roasted chicken and shredding it up. Just a thought :) So as everyone gets their menus together for “Binge Eating Day” (lets be serious, most of us care about the food way more then the “big game”) I urge you all to stick these on your menu this year. You won’t regret it…..I promise!
xx Jenny
Here are some other recipes you might enjoy:
Hungry for more?
Subscribe to never miss a recipe.
Follow along on Instagram, Facebook, Twitter, and Pinterest.
Baby Chimichangas
INGREDIENTS
filling
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- ¼ red onion, diced
- ½ poblano pepper, seeded and diced
- 1 corn on the cob, kernels removed from cob
- 2 medium, cooked chicken breasts, shredded
- ¼ cup prepared salsa (of your choice)
- 4 ounces sharp cheddar cheese, grated
- salt and pepper to taste
assembly
- 16 (5 inch) flour tortillas
- 2 quarts vegetable oil for frying
sriracha dipping sauce
- ½ cup sour cream
- 2 tablespoons Sriracha
- 1 lime, zested and juiced
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat oil to 375°F.
- Pour olive oil in a sauté pan over medium-high heat. Sauté garlic, onion and poblano for 4 to 5 minutes. Season with salt and pepper. Add corn kernels and continue to sauté for 3 minutes.
- Pour mixture over chicken and toss together. Add the prepared salsa and cheese and fold together until fully incorporated. Season with salt and pepper.
- Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down.
- Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels.
- For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
I just found your website today. It must be my lucky day! Thanks for sharing your goodies!
made these for the superbowl, switched out chicken for pulled beef i made in the slow cooker..just to be a little more fatty..they were a huuuge hit, dont think i can eat them for at least another year..but i seriously crave them now. thanks for such an amaazing recipe!! also loove all your photos/styling.
These look incredible! Wish I had seen this before the Super Bowl! Oh well… tomorrow nights dinner perhaps? I think yes! Thanks as always for the delicious inspiration!
i made these for superbowl and they came out AMAZING… everyone loved them!
These look awesome and I was just thinking about making chimichangas. It’s been years and I love them. Bite size is great.
Total deliciousness and so easy. Thanks for another great recipe!
I only heard the word “chimichangas” recently. It sounds like a fun party word and rolls off the tongue in such a whimiscal fashion. Baby chimichangas sound like they would be adorable and they are. Your creamy Sriracha-lime dipping sauce sounds like heaven.
These look really dangerous!
: ))
Jen
These baby chimichangas look AMAZING! What a great idea! And, that sauce! Delish!
I am always looking for more bite-sized, or hand-held snacks to serve at parties, especially at a party where most people will either be jumping up and down cheering (or screaming) at the television, or mingling with other guests.
Great post!
Cheers,
Christi
yuuuummm, those look so delicious. love your blog.
cheers!
katie
This would be perfect party or finger food for any gathering. They sound delicious and I know I would go back for more if there was a platter of these in front of me :)
These have such an awesome name! They sound delicious – I love the combination of flavours.
chimis were my all time drunk munchie food through out high school. They were so bloody good.
I just bought a fresh bottle of Sriracha that is begging to be made into this dipping sauce! For me the Superbowl is all about the dips. Love these!
I’m weak for cuteness. These Baby Chimichangas are not just cute, they’re practical for Superbowl and for kids. What a great idea!
I totally agree with you sentiment that “the smaller the food the more you can eat”. I live by this rule when it comes to snacking! These little guys look and sound amazing. And the sauce- oh wow!
EVERYBODY, I had these the other day and they were so effing delicious.
Haha! Thanks lady :)
They look fabulous & I love that big serving platter…it’s gorgeous!
Heaven…and I adore the mini size!
yum yum yum! i’m a little sad football season will be over so soon and all of the football food will disappear in exchange for bikini weather food but oh well! I’ll just have to eat a ton of these until then!
I am totally with you about food dominating the big game. Besides the commercials and occasional wardrobe malfunction I’m okay to keep to the kitchen. I’ve had an obsession lately with frying, another trend I can’t wait to hop on. And siracha dippin’ is mandatory!
Such a good idea! The cupcake of chimichangas.
I love that these are mini!