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Coco's Chimichangas
by June-19-2015
A burrito stuffed full of chicken, veggies, beans and cheese; fried crispy and topped with cheese and a creamy roasted poblano sauce.
Ingredients
  • 2 lbs. ground chicken
  • 4 oz. baby portabella mushrooms
  • 3 medium carrots, shredded
  • 1 - 1 1/2 cups spinach
  • 1/2 medium white onion
  • 4-6 garlic cloves
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 2 tsp. dried chipotle powder
  • Salt and Pepper
  • 2 tbs. butter
  • 1 small can (14-16 oz) black beans, drained
  • 6 large, burrito size flour tortillas
  • 4 cups, shredded pepper jack cheese
  • Avocado, sliced
  • Hot Sauce (optional)
  • Fresh Cilantro (optional)
Instructions
Give your vegetables (mushrooms, spinach and onion) a rough chop into about 1-inch chunks. Toss these into the bowl of a food processor with the garlic cloves, basil, oregano, chipotle and salt and pepper. Pulse until they are a fine mince,* put into a bowl and set aside.*I mince my veggies like this when I can because I am feeding a toddler and a man who hates vegetables. When I can "hide" them this way, they can't get missed or picked around. If you are a veggie lover like I am, you can definitely chop them into whatever size you desire and follow the directions all the same - which is pictured above from another time Chanel and I made them for lunch and weren't planning on sharing with any of the veggie-averse in our lives.Melt the butter in a large sauce-pan over medium-high heat and add the veggie mix. Saute until fragrant and bubbly, just a couple minutes. Add the ground chicken directly to the pot and saute until chicken is cooked through - you will want to break up the chicken with your spoon or spatula as it cooks and mix it into the veggies. I even go so far as to use a potato masher to really get it mixed well and broken into small even bits. Once the chicken mix is cooked through and mixed, stir in the black beans and cook over medium heat until warmed. Remove the pan from the heat, put chicken mix into a paper-towel lined bowl and set aside.Heat a large frying pan or griddle to medium-high heat, and melt 1 tbs. of butter.Making an assembly line on your table or counter, line up your bowl of chicken, shredded cheese, sliced avocado, and burrito tortillas. Lay out one tortilla and spoon four large spoonfuls (about 3/4 cup) of filling in a line down the middle of the tortilla. Sprinkle some cheese on top of the filling (however much you like). Using both hands, fold up the side of the tortilla over the ends of the line of filling. While holding those sides down, roll the tortilla up into a burrito. Fold side down, place the sealed burrito onto the hot pan. Repeat with the remaining burritos.Let the burritos fry until the bottoms are golden brown and crispy, using a spatula, gently turn them over to fry the top. While the burritos are cooking, make the Poblano Sauce (below). Remove the burritos from the pan and top with Poblano sauce, a bit more cheese, avocado, cilantro and hot sauce. Serve with Mexican rice.
Details
Prep time: Cook time: Total time: Yield: Serves 4-6