Chimichangas

Chimichangas Dish Guide

Serves 6

1.5-2 Lbs. chicken thighs

1 packet fajita seasoning

2 T olive oil

¼ cup water

1 t dried oregano

1 t smoked paprika

1 14.5 oz can of refried beans

8 oz Monterrey jack cheese, shredded

6 large burrito tortillas

4-5 roma tomatoes, seeded and diced

½ red onion, finely diced

1 jalapeno, seeded and diced

Juice of 1 lime

Chopped cilantro (to taste)

Sliced avocado (for serving)

Cheese sauce (for serving)

Mix the fajita seasoning, smoked paprika and dried oregano in a bowl with the olive oil and water. Add the chicken thighs and coat thoroughly. Allow to marinate for 30 minutes, up to overnight in the fridge.

When ready to cook, preheat oven to 400 and bake thighs for 25-30 minutes or until cooked through. Set aside to cool.

While chicken cooks, mix the diced tomato, red onion, jalapeno, and cilantro in a bowl to make fresh pico de gallo. Add the lime juice and season with salt and pepper.

Once the chicken has cooled, shred or dice. Heat a tortilla wrap for 30 seconds in the microwave. Add ¼ cup of refried beans to the center of the tortilla. Add a bit of cheese and a enough chicken to fill the tortilla. Fold one side over the filling, tuck in the edges and roll rightly. Repeat with remaining ingredients.

Place seam-side down in the basket of an air fryer and spray with cooking spray. Air fry at 400 for 5 minutes, flip, spray the other side and bake for 5 minutes more.

To serve, spoon over warm cheese sauce (if desired) and top with fresh avocado and your pico de gallo. Serve with Mexican rice (and or beans) for a complete meal.