One of the quickest, easiest dinners ever! Chimichangas are typically fried, but I bake these to save on clean up and calories.
Servings
4 Servings
PREP TIME
5 mins
COOK TIME
10-15 mins
TOTAL TIME
15-20 mins
Difficulty
Easy
Wine pairing
Gewurztraminer, Rioja
1. Pre-heat the oven to 180°C / 350°F and line a baking tray with baking paper.
2. Microwave the rice per the packet directions, then combine all of the ingredients (chicken, rice, salsa, cheese, spring onions and corn kernels) in a bowl.
1. Place a quarter of the chicken mixture into the centre of a tortilla in a long mound.
2. Fold the short edges over the chicken mixture, followed by one of the long edges and then the other. Secure with toothpicks if necessary.
3. Place the chimichangas on the baking tray and spray or brush a little oil on top.
4. Bake for 10-15 minutes or until the chimichangas are crispy and lightly golden.
5. Serve with your preferred toppings: more salsa, sour cream, guacamole, pico de gallo and a side of Mexican rice.
I’ve gone with a few international varieties here, but the truth is there are many wines that would pair well with this dish.
If you’re feeling a white wine, you could try a Gewürztraminer or Verdelho. If you’re in the mood for a red, I’d suggest something fruity like a Rioja or Gamay. A Rose would also be a good choice, especially in warmer weather.
If you add spice, a Reisling or Chenin Blanc would work well for a white, or try a lighter style red such as a Pinot Noir or Grenache.
