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A plate of baby chimichangas with a bowl of sriracha lime dipping sauce.
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Baby Chimichangas

Prep Time30 minutes
Cook Time20 minutes
Servings: 16
Calories: 146kcal
Author: Teri & Jenny

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.

Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 278mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 1mg