Chimichangas

Ingredients

• 2 cups Shredded Chicken (cooked and pulled apart with forks)
• 1 cup Corn Kernels (frozen or canned, drained if canned)
• 1 medium Onion (diced)
• 1 medium Tomato (diced)
• 0.25 cup Fresh Cilantro (chopped leaves only)
• 4 large Flour Tortillas (10‑inch, soft)
• 2 tablespoons Unsalted Butter (melted)
• 2 teaspoons Chimichanga Seasoning Blend (mix of chili powder, cumin, garlic powder, paprika, salt)
• 1 tablespoon Dijon Mustard (for sauce)
• 1 tablespoon Honey (for sauce)
• to taste Salt
• to taste Black Pepper

Instructions

1. Shred the Chicken

   Using two forks, pull apart cooked chicken into fine shreds; set aside in a mixing bowl.

   Time: PT5M

2. Sauté Aromatics and Build Filling

   Melt 1 tbsp butter in the skillet over medium heat. Add diced onion and sauté 2 minutes until translucent. Stir in corn, diced tomato, shredded chicken, chimichanga seasoning, and half of the chopped cilantro. Cook 3 minutes, stirring, until everything is heated through and well combined. Season with salt and pepper.

   Time: PT5M

   Temperature: Medium heat

3. Warm the Tortillas

   Place each flour tortilla on a clean surface and warm briefly (about 15 seconds per side) in the same skillet or microwave to make them pliable.

   Time: PT2M

4. Assemble the Chimichangas

   Lay a tortilla flat, spoon about ¼ cup of filling onto the center, sprinkle a little extra cilantro, then fold the sides and roll tightly, sealing the edge with a dab of water if needed.

   Time: PT5M

5. Fry the Chimichangas

   Add the remaining 1 tbsp butter to the skillet and heat over medium‑high (≈350°F). Place chimichangas seam‑side down and fry 2 minutes per side, or until golden brown and crisp.

   Time: PT6M

   Temperature: ≈350°F

6. Finish on the Comal

   Transfer the fried chimichangas to a pre‑heated comal or the same skillet, press lightly for 1 minute, then flip and press another minute to ensure even crispness.

   Time: PT2M

   Temperature: Medium heat

7. Plate and Add Dijon‑Honey Drizzle

   Mix Dijon mustard and honey in a small bowl. Slice each chimichanga at a diagonal, arrange on a serving plate, drizzle with the sauce, and sprinkle the remaining cilantro on top.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g