Green Chile Cheese Chimichangas

Tuesday, December 11, 2018

Green Chile Cheese Chimichangas

Servings: 4

Prep time: 20

Cook time: 20


8 oz Hot New Mexico Green Chile (diced)

1/2 tsp ground cumin

1/4 tsp dried oregano (leaves crushed)

1 pinch red pepper flakes (crushed)

2 cups beef or chicken(shredded)

3/4 cup shredded cheddar cheese (extra)

cheddar cheese (garnish)

3/4 cup shredded Monterey jack cheese (extra)

Monterey jack cheese (garnish)

1/3 cup onion (chopped including tops plus extra)

3 1/2 tbsps. olive oil (extra virgin)

6 flour tortilla (8 inch, homemade or store bought)

cheese (shredded)

Pico de Gallo (garnish)

salsa (garnish)

jalapeno (garnish)

green onion (chopped)

guacamole (garnish)

sour cream (garnish)


  1. Preheat oven 400.  Pre-check dinner guest for love of hot and spicy food.
  2. In a fairly large bowl, add the chicken, and all the other ingredients you prepped for the filling.  Mix well.  Use a spoon to push the ingredients into 6 portions (without removing from the bowl).
  3. Place a tortilla on your prep surface and spoon up a portion of the mix you just prepared.  This is going to be about 1/2 cup.
  4. Roll your tortilla from the sides in - then bottom up.  If you need to figure this out - search a youtube video on how to.
  5. With a pastry brush, spread some melted butter on the stuffed tortilla and place seam side down on a parchment lined baking sheet.  Repeat for remaining tortillas. 
  6. Bake for 20-25 minutes until golden brown.
  7. Garnish with lettuce, tomatoes, red onion, diced avocado, sour cream.  Sprinkle cotija cheese or another crumbly cheese of your choice.  Can't go wrong here.

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