Wednesday, May 8, 2013

Chimichangas & Guacamole

For one of my favorite holidays (Cinco de Mayo), we decided to stay in and not fight the crazies.

I used to hate guacamole but I have been loving it lately. I added my new fav to some baked chimichangas for a tasty Mexican dinner.

Chicken Chimichangas - Original recipe
1 small onion, diced
2 tsp cumin
1 tsp salt
4 wheat tortillas
Cheddar Cheese


  • Put first 5 ingredients in crockpot with salsa (put enough to make the amount you need); cook 6 hours on low heat.
  • Divide the crockpot mixture among your desired number of tortillas; top with cheese
  • Fold tortilla like an envelope with all sides folded in; place folded down on foil lined baking sheet.
  • Coat with cooking spray.
  • Bake at 425 for 8-10 minutes
  • Finish with desired toppings

Guacamole - Original recipe
3 ripe avocados
1/2 chopped red onion
2 tbsp lime juice
1 chopped jalapeno pepper
1 garlic clove
3/4 tsp salt


  • Cut avocados; combine with remaining ingredients in food processor.
  • Pulse until at desired consistency.

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