Chicken Chimichangas with Chunky Guacamole

Name: Chicken Chimichangas with Chunky Guacamole
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 avocados, halved, pitted, peeled, and slightly mashed; 425 grams black beans, rinsed and drained; 8 12-inchs (12 inch) flour tortillas; 59 milliliters chopped fresh cilantro; 2 cloves minced garlic; 8 servings Chunky Guacamole; 2 Tbsps lime juice; 8 servings Crumbled queso fresco; 59 milliliters finely chopped red onion; 946 milliliters shredded roasted chicken; 237 milliliters chopped roma tomatoes; 8 servings Salsa; 8 servings Sour cream; 8 servings Vegetable oil for frying

Chicken Chimichangas with Chunky Guacamole might be just the Mexican recipe you are searching for. One portion of this dish contains around 31g of protein, 29g of fat, and a total of 681 calories. This recipe serves 8. If you have avocados, beans, garlic, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 28 minutes.

Instructions

Combine chicken, black beans, the 1/2 to 1 cup salsa, and cilantro in a large microwave safe bowl; mix well. Cover and microwave on 100 percent power (high) for 1 to 2 minutes or until heated through.

Ingredients you will need

Black Beans

Cilantro

Whole Chicken

Salsa

Equipment you will use

Microwave

Bowl

Place about 1/2 cup of the chicken mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling.

Ingredients you will need

Tortilla

Whole Chicken

Roll up and secure with wooden toothpicks.*

Ingredients you will need

Roll

Equipment you will use

Toothpicks

Heat about 1/2 inch of vegetable oil over medium heat to 365 degrees F in an extra-large skillet. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through, turning once.

Ingredients you will need

Vegetable Oil

Tortilla

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve chimichangas with Chunky Guacamole, cheese, additional salsa, and sour cream.

Ingredients you will need

Sour Cream

Guacamole

Cheese

Salsa

[Cleaning Tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes**. Rinse hands once complete.]

Ingredients you will need

Cooking Oil

Equipment you will use

Stove

Combine tomatoes, onion, garlic, and lime juice in a medium bowl. Stir in mashed avocados until desired consistency.

Ingredients you will need

Lime Juice

Avocado

Tomato

Garlic

Onion

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

avocados, halved, pitted, peeled, and slightly mashed 425grams

black beans, rinsed and drained 812-inchs

(12 inch) flour tortillas 59milliliters

chopped fresh cilantro 2cloves

minced garlic 8servings

Chunky Guacamole 2Tbsps

lime juice 8servings

Crumbled queso fresco 59milliliters

finely chopped red onion 946milliliters

shredded roasted chicken 237milliliters

chopped roma tomatoes 8servings

Salsa 8servings

Sour cream 8servings

Vegetable oil for frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.