Baby Chimichangas
Servings: 16
Calories: 146kcal
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