Spicy Chicken Chimichangas with Black Bean Salsa and Avocado-Lime Sauce

 

Spicy Chicken Chimichangas with Black Bean Salsa and Avocado-Lime Sauce

Ingredients:

For the Filling:

• 2 cups cooked shredded chicken (rotisserie chicken works well)

• 1 tablespoon olive oil
  

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 jalapeño, seeded and finely chopped (optional for extra heat)

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon oregano

• 1/2 cup salsa (store-bought or homemade)

• 1/2 cup shredded cheddar cheese

• Salt and pepper to taste

For the Black Bean and Corn Salsa:

• 1 cup canned black beans, rinsed and drained

• 1 cup corn kernels (fresh, frozen, or canned)

• 1/2 red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup cilantro, chopped

• Juice of 1 lime

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Avocado-Lime Sauce:

• 1 ripe avocado

• 1/4 cup sour cream or Greek yogurt

• Juice of 1 lime

• 1 clove garlic, minced

• 2 tablespoons cilantro, chopped

• Salt and pepper to taste

• Water (as needed to adjust consistency)

For Assembly:

• 4 large flour tortillas

• 1 cup shredded Monterey Jack or cheddar cheese

• Vegetable oil (for frying)

• Optional toppings: shredded lettuce, diced tomatoes, sour cream

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Instructions:

Prepare the Filling:

1. Heat olive oil in a skillet over medium heat. Add the onion, garlic, and jalapeño (if using) and sauté until softened, about 3-4 minutes.

2. Add the shredded chicken, chili powder, cumin, smoked paprika, oregano, and salsa. Stir to combine and cook for 5 minutes until heated through. Season with salt and pepper.

3. Remove from heat and stir in the shredded cheddar cheese. Set aside.

Make the Black Bean and Corn Salsa:

1. In a bowl, combine the black beans, corn, red bell pepper, red onion, cilantro, lime juice, and olive oil. Mix well and season with salt and pepper. Set aside.

Prepare the Avocado-Lime Sauce:

1. In a blender or food processor, combine the avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, salt, and pepper. Blend until smooth, adding water as needed to achieve a drizzleable consistency. Set aside.

Assemble the Chimichangas:

1. Place a tortilla on a flat surface. Spoon about 1/2 cup of the chicken filling onto the center of the tortilla. Top with a spoonful of black bean and corn salsa and a sprinkle of shredded cheese.

2. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito. Secure with toothpicks if needed.

3. Repeat with the remaining tortillas and filling.

Fry the Chimichangas:

1. Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat (350°F/175°C).

2. Carefully place the chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.

3. Remove with tongs and drain on a paper towel-lined plate.

Serve:

1. Drizzle the chimichangas with the avocado-lime sauce and top with extra black bean and corn salsa.

2. Serve with optional toppings like shredded lettuce, diced tomatoes, and sour cream.

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Tips:

• Baking Option: For a healthier version, brush the chimichangas with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy.

• Make-Ahead: The filling and salsa can be prepared a day in advance and stored in the fridge.

• Custom Fillings: Swap the chicken for beef, pork, or even a vegetarian option like sautéed veggies and beans.

Enjoy your Spicy Chicken Chimichangas with Black Bean Salsa and Avocado-Lime Sauce—a flavorful and satisfying meal! 🌯🔥