Chicken seasoned in chipotle adobe and other herbs, with Basamati lime cilantro rice, yellow corn and black beans cooked in lemon juice and cilantro. All stuffed into a tortilla shell with cheese and sour cream, then grilled into a chimichanga. I have also used turkey meat as well as grilled flank steak and its all fun to play with.
These chimis bake up or fry delightfully crisp with a hearty, flavorful filling that can be as spicy or as mild as you like.
The great thing about a meal like this is you can adapt it in so many ways – make it vegetarian, use a different type of meat or variety of beans, add your favorite herbs, extra cheese.
From Cooks Country magazine