These crispy, oven-baked chimichangas are a crowd-pleaser for kids and adults alike! A flavourful filling, wrapped in a tortilla and baked until crispy, served with a side of cool, smoky and spicy dipping sauce makes an easy weeknight comfort food.
Crispy Baked Chimichangas with Smoky Chipotle Dipping Sauce
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Total Time: 53 minutes
- Yield: Makes 12 1x
Ingredients
Oil
2 lb (1 kg) Lean Ground Beef
2 onions, finely diced
2 sweet red peppers, diced
1 tbsp (15 mL) EACH granulated sugar, smoked sweet paprika, ground cumin, garlic powder and dried oregano leaves
4 tsp (20 mL) sea salt
1 tsp (5 mL) fresh ground pepper
3 tbsp (45 mL) EACH tomato paste and white vinegar
2 tbsp (30 mL) chipotle hot pepper sauce
1 can (540 mL) red kidney beans, drained and rinsed
4 cups (1 L) cooked white rice
12 large (10- to 12-inch/25 to 30 cm) flour tortillas
Spicy Chipotle Dipping Sauce
1 cup (250 mL) EACH sour cream and mayonnaise
2 tbsp (30 mL) chipotle hot pepper sauce (approx)
Pinch sea salt
Instructions
- Chimichangas: Heat 2 tbsp (30 mL) oil over medium-high heat in a large skillet or Dutch oven. Cook beef, onions and red peppers for 8 to 10 minutes, stirring often and using back of spoon to break up meat into small chunks, until beef is browned and vegetables start to soften.
- Stir in sugar, paprika, cumin, garlic powder, oregano, salt, pepper, tomato paste, vinegar and hot pepper sauce; cook, stirring often, for 3 to 4 minutes, until fragrant and beef is thoroughly cooked. Stir in the beans and rice; cook, stirring gently, for 2 minutes until heated through. Remove from heat.
- Place tortillas in a stack on a plate and warm in the microwave on MEDIUM-HIGH (70%) for 20 to 30 seconds to make them pliable. Place tortillas in a single layer on a work surface, in batches as necessary. Spoon filling in a line down centre of the tortillas, dividing equally (about a heaping 1/2 cup/125 mL each). Fold ends over the filling, then roll up tightly. Arrange the filled tortillas, seam side down, on 2 parchment paper-lined rimmed baking sheets, spacing them apart. Brush all over with oil.
- Bake in preheated 400°F oven for 20 to 25 minutes or until deep golden brown and crispy.
- Spicy Chipotle Dipping Sauce: Meanwhile, whisk together sour cream, mayonnaise, hot pepper sauce to your taste and salt in a medium bowl until smooth. (Sauce can be stored in an airtight container in the refrigerator for up to 5 days.)
- Cut Chimichangas in half on the diagonal and serve hot with Spicy Chipotle Dipping Sauce.
Notes
Make Ahead: Prepare the dipping sauce up to 5 days before serving. Transfer baked chimichangas to a wire rack and let cool completely. Wrap individually and refrigerate for up to 3 days or place wrapped chimichangas in large freezer bags or airtight containers and freeze for up to 3 months. Thaw in refrigerator overnight or defrost in the microwave, if necessary. Serve cold or unwrap and reheat in an air fryer at 350°F for 6 to 8 minutes or wrap in paper towel and microwave on MEDIUM (50%) for 2 to 3 minutes, until hot in the centre.
