- Ready In:
- 1⁄2 lb shredded chicken skinless chicken breast, or (96/4 % lean ground beef, or top round steak chopped thin)
- 1⁄2 lb chopped and cooked center cut bacon piece
- 2 tomatoes, chopped
- 1⁄2 onion, diced
- 1 (3 ounce) can chopped green chilies
- 2 teaspoons southwest seasoning
- 2 tablespoons fresh cilantro
- 2 flour tortillas
- 1⁄4 cup extra virgin olive oil (or corn oil for the original fattier version)
- 1⁄2 lb shredded cabot 75 cheese
- 1⁄2 cup salsa
- 1⁄2 cup shredded lettuce
- 1⁄2 cup sliced black olives
- 1. Preheat oven to 350°F.
- 2. Cook meat on stove top, draining and rinsing grease if necessary.
- 3. Cook, blot and crumble bacon.
- 4. Saute onion and chiles adding spice mix and cilantro.
- 5. Mix meat, and bacon with onions and chiles. Add tomatoes, and mix well.
- 6. Place ½ cup of meat in a tortilla and fold like a burrito.
- 7. Place seam side down on a non-fat sprayed cooking sheet.
- 8. Take a very small amount of extra virgin olive oil (½ teaspoon or less) and coat tortilla with fingers.
- 9. Bake for 7-10 minutes till golden brown.
- 10. Remove from oven and place on plate.
- 11. Top with cheese, garnish with tomatoes and olives.
- (There's also an older, less healthy version you may be interested in making -- ).
Fat version of recipe:
- 1. In skillet, cook bacon & grease breaking into pieces as it cooks.
- 2. As bacon nears completion, add onion & saute.
- 3. Lower heat & add chilies, seasonings and cilantro, simmer 2 to 3 minutes.
- 4. Add meat, and if you desire add tomatoes.
- 5. Place 1/2 cup meat filling on each tortilla.
- 6. Fold envelope style (like a burrito).
- 7. Fry, seam side down, in 1/2 inch of hot corn oil, until mildly crispy and tan.
- 8. Turn and brown other side. Drain briefly on paper towels.
- 9. Place on plate and top with shredded cheese, sour cream, and salsa.
- 10. Garnish with lettuce around the chimichanga and top with chopped tomatoes and sliced black olives).
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