I grew up in the Southwest. I think Mexican food may run in my blood. I love good Mexican food! Where we currently live, there is no such thing as good Mexican food. So, what’s a girl to do with Cinco de Mayo approaching when she wants a delicious Chimichanga? Make it herself!
The problem was that I don’t really like fried food and I’m certainly not going to buy a fryer in order to make a Chimichanga. That is when I found a recipe in Cook’s Country Magazine. It was for a baked Chimichanga. It was totally delicious and even though it was baked, it was still crisp as though it had been fried. I ended up modifying the recipe a little bit and I have my modified recipe for you today.
See what I mean? The chimichanga is brown and crisp even though it was baked in the oven. The secret is to place a rimmed baking sheet(affiliate link) in the oven and turn it on while you make the filling and prepare the Chimichangas. You then place the chimichangas on the hot pan to cook them. They cook quickly and come out crisp.
This is the bottom of the Chimichanga. By placing it on the hot pan, it gets really golden brown.
The filling is delicious as well. Of course you can tweak the filling to your taste. I use brown rice rather than white and I reduced the amount of chipotle chiles so my kids will eat it. Just tweak those parts of the recipe to your taste. We love to serve ours with sour cream as well. Yum! It is also delicious with my new favorite drink…Champagne Margaritas. I found that recipe just before the new year. I make my with sparkling wine rather than champagne. Super delish!
You can download your copy of this recipe by clicking the picture above. You can view nutritional information on My Recipe Magic.
Enjoy your oh so delicious baked chimichanga(and margarita)!
What is your favorite Mexican food to make at home? I’d love to hear or for you to share your favorite recipe. Please leave a comment below.
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