Best 3 Baked Chimichangas With Nopales And Poblano Recipes
**Baked Chimichangas with Nopales and Poblano: A Delightful Fusion of Mexican Flavors**
Embark on a culinary journey to Mexico with our tantalizing baked chimichangas, a unique fusion of crispy tortillas, savory fillings, and a delectable sauce. These chimichangas are not your ordinary fare; they are packed with nopales (cactus paddles) and poblano peppers, adding a distinct texture and flavor that will tantalize your taste buds. Accompanied by three delectable sauces - a creamy avocado sauce, a tangy tomatillo sauce, and a spicy salsa roja - these chimichangas promise an explosion of flavors in every bite. Get ready to indulge in a culinary masterpiece that showcases the vibrant and diverse flavors of Mexican cuisine. In this article, you'll find step-by-step recipes for the chimichangas, the three sauces, and a refreshing cucumber salad to complete your meal. So, gather your ingredients, prepare your palate, and let's embark on this delectable adventure.
BAKED CHIMICHANGAS
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
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
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
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
BAKED CHICKEN CHIMICHANGAS
Make and share this Baked Chicken Chimichangas recipe from Food.com.
Provided by McGelby
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475.
- Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
- Simmer 5 minutes or until most of liquid is evaporated.
- Brush one side of tortillas with butter.
- Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
- Top with 2 tablespoons cheese.
- Fold 2 sides over filling and fold ends down.
- Place seam side down in 13x9x2 inch baking dish.
- Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
- Top with guacamole, sour cream and additional picante sauce.
Nutrition Facts : Calories 675.4, Fat 33.6, SaturatedFat 16.1, Cholesterol 121.3, Sodium 1493.5, Carbohydrate 54.2, Fiber 4.1, Sugar 3.6, Protein 38
Tips:
- Prepare the Vegetables: Before you start cooking, wash and chop all the vegetables. This will save you time and ensure that everything is ready when you need it.
- Use Good Quality Ingredients: The quality of your ingredients will greatly affect the taste of your dish. Use fresh, ripe vegetables and high-quality cheese.
- Don't Overcrowd the Pan: When cooking the chimis, don't overcrowd the pan. This will prevent them from cooking evenly.
- Cook the Chimis Until Golden Brown: Cook the chimis until they are golden brown and crispy. This will ensure that they are cooked through and have a delicious flavor.
- Serve with Your Favorite Toppings: Once the chimis are cooked, serve them with your favorite toppings. Some popular options include salsa, sour cream, guacamole, and shredded cheese.
Conclusion:
Baked chimichangas with nopales and poblano are a delicious and easy-to-make dish that is perfect for any occasion. They are filled with a variety of flavorful ingredients, and the crispy tortilla shell makes them a hit with everyone. So next time you're looking for a new recipe to try, give these baked chimichangas a try. You won't be disappointed!
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