Mini Baked Chimichanga Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINI BEEF CHIMICHANGAS



Mini Beef Chimichangas image

I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! -Danielle Luaders, Clever, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 20 mini chimichangas.

Number Of Ingredients 13

2 cups shredded pepper jack cheese
1 can (15 ounces) black beans, rinsed and drained
1 cup sour cream
1 cup shredded Colby-Monterey Jack cheese
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 cups shredded cooked roast beef
1 package (16 ounces) egg roll wrappers
Oil for deep-fat frying
Guacamole, optional

Steps:

  • In a large bowl, combine first 9 ingredients. Stir in cooked beef. , Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.

Nutrition Facts : Calories 284 calories, Fat 18g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 423mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

MINI CHIMICHANGAS



Mini Chimichangas image

Wish your guests "Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.-Kathy Rogers, Hudson, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 7 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
3 cups shredded Monterey Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chiles, drained
1 package (1 pound) egg roll wrappers (14 count)
1 large egg white, lightly beaten
Oil for deep-fat frying
Salsa and additional sour cream

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.

Nutrition Facts : Calories 285 calories, Fat 14g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 608mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.

BAKED CHIMICHANGAS



Baked Chimichangas image

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles

Steps:

  • Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

AIR-FRYER MINI CHIMICHANGAS



Air-Fryer Mini Chimichangas image

My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 14 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
3 cups shredded Monterey Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chiles, drained
14 egg roll wrappers
1 large egg white, lightly beaten
Cooking spray
Salsa

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with 1 point facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.

Nutrition Facts : Calories 294 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.

IMPOSSIBLE™ BAKED CHIMICHANGAS



Impossible™ Baked Chimichangas image

A flour tortilla stuffed with a basic filling of spices, cheese, beans, Impossible™ Burger, salsa, and then baked for a healthier favorite.

Provided by sanzoe

Categories     World Cuisine     Latin American     Mexican     Main Dishes

Time 40m

Yield 8

Number Of Ingredients 9

1 (12 ounce) package Impossible Burger
1 (16 ounce) can vegetarian refried beans
1 cup shredded Mexican cheese blend
½ cup salsa
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
8 (10 inch) flour tortillas
2 tablespoons vegetable oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
  • Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
  • Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
  • Fold tortilla sides up over filling and roll up like burritos.
  • Place chimichangas on a foil-lined baking sheet and brush with oil.
  • Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 48.2 g, Cholesterol 16.2 mg, Fat 17.2 g, Fiber 6.2 g, Protein 12.8 g, SaturatedFat 5.6 g, Sodium 1126.6 mg, Sugar 2.8 g

More about "mini baked chimichanga recipes"

MINI BAKED CHIMICHANGA RECIPE - A SPICY PERSPECTIVE
mini-baked-chimichanga-recipe-a-spicy-perspective image
2016-04-13 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Mix the shredded chicken, shredded cheese, …
From aspicyperspective.com
5/5 (1)
Total Time 25 mins
Category Main Course
Calories 345 per serving
  • Mix the shredded chicken, shredded cheese, sour cream, 1/4 cup salsa verde, and green onions in a bowl. Lay the tortillas out and spread 2 tablespoons of refried beans across each tortilla. Top with 2 tablespoons of chicken mixture.
  • To roll: fold one side of the tortilla over the fillings and pull back to make the filling tightly packed. Fold the short ends inward and roll to secure the short ends. Fold the short ends in again, if needed and roll to the end. Place the chimichangas on the prepared baking sheet.
  • Brush the chimichangas completely with melted butter, or thoroughly coat with cooking spray. Bake for 10-12 minutes until golden.


MINI CHICKEN CHIMICHANGAS - HANDLE THE HEAT
mini-chicken-chimichangas-handle-the-heat image
2012-02-27 Directions, For the filling: In a medium saute pan, heat olive oil over medium heat. Add garlic, onion, and poblano pepper and saute for 4-5 minutes, until fragrant and slightly softened. Add corn kernels and continue to cook for …
From handletheheat.com


MINI CHICKEN CHIMICHANGAS - THE EASIER LIFE
mini-chicken-chimichangas-the-easier-life image
2017-05-21 Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray). In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined. …
From theeasierlife.com


BAKED MINI CHIMICHANGAS WITH CREAMY SPICY …
baked-mini-chimichangas-with-creamy-spicy image
2018-02-28 Line a baking sheet with parchment paper. In a medium sauté pan over medium high heat, heat olive oil. Add garlic, red onion, poblano, and jalapeño. Cook for approximately 4 to 5 minutes, until slightly softened. …
From foodfanatic.com


MINI BAKED CHIMICHANGA RECIPE - PAGE 2 OF 2 - A SPICY …
Apr 14, 2016 - Mini Baked Chimichanga Recipe - A lighter version of classic Mexican Chimichangas, filled with chicken (or beef), beans, cheese, and a creamy salsa verde to
From pinterest.com


MINI BAKED CHIMICHANGA RECIPE - PAGE 2 OF 2 - A SPICY …
Apr 22, 2016 - Mini Baked Chimichanga Recipe - A lighter version of classic Mexican Chimichangas, filled with chicken (or beef), beans, cheese, and a creamy salsa verde to
From pinterest.ca


CRISPY MINI BAKED CHIMICHANGA RECIPE | ASPICYPERSPECTIVE.COM ...
May 31, 2018 - Mini Baked Chimichanga Recipe - A lighter version of classic Mexican Chimichangas, filled with chicken (or beef), beans, cheese, and a creamy salsa verde to
From pinterest.com


CRUNCHY MINI BAKED CHIMICHANGA RECIPE | ASPICYPERSPECTIVE.COM ...
Jul 20, 2018 - Mini Baked Chimichanga Recipe - A lighter version of classic Mexican Chimichangas, filled with chicken (or beef), beans, cheese, and a creamy salsa verde to
From pinterest.com


MINI BAKED CHIMICHANGA RECIPE - PINTEREST.COM
Apr 14, 2016 - Mini Baked Chimichanga Recipe - A lighter version of classic Mexican Chimichangas, filled with chicken (or beef), beans, cheese, and a creamy salsa verde to
From pinterest.com


MINI CHIMICHANGAS RECIPE | CDKITCHEN.COM
Preheat oven to 400 degrees F. Spray baking sheet with nonstick cooking spray. To prepare filling, in medium nonstick skillet, heat oil and add onions. Cook over medium heat, stirring …
From cdkitchen.com


MINI CHICKEN CHIMICHANGAS - THE GIRL WHO ATE EVERYTHING
2020-05-12 Preheat oven to 350 degrees and line a baking sheet with parchment paper (or spray with cooking spray). In a large bowl, add the cream cheese, taco seasoning, Pepper …
From the-girl-who-ate-everything.com


MINI BAKED CHIMICHANGA RECIPE - A SPICY PERSPECTIVE
Jul 10, 2016 - Mini Baked Chimichanga Recipe - A lighter version of classic Mexican Chimichangas, filled with chicken (or beef), beans, cheese, and a creamy salsa verde to
From pinterest.com


BANANA MINI BAKED CHIMICHANGAS RECIPE - EASY RECIPES
How to cook banana chimichangas? Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour …
From recipegoulash.cc


Related Search