Wednesday, September 8, 2010


I am breaking the rules with Kerri's permission. Since I am a vegetarian, this month's challenge would be a tough one for me. Kerri told me I could post recipes that originally contained chicken but I adapted for us.

This recipe for Oven-Fried Chicken Chimichangas was originally posted by KAJ last year.

My husband, who is not a vegetarian, asks for these on a regular basis. I swap a couple of cups of pinto beans for the chicken and pretty much follow the rest of the recipe. Or at least I usually pretty much follow the recipe.

This time we didn't have the right size tortillas. I had to use 8-inch ones (wheat). I also didn't want to bake them in the oven long enough to get the chimi's really toasty the way I like them (25 minutes just never seems to be long enough for me). Instead of baking them, I toasted them up in a skillet and it worked really well. I started them seam-side down and didn't lose too many beans. It would have worked even better if I had the giant burrito size tortillas.

It was Manny's late work night, so I was working with this handicap. One of the reasons I cut a few corners.

I served them (yes, I ate 2. Small tortillas, remember?) with guacamole, sour cream and Mexican rice. Oh, and forgive the paper plate. We are between moves and I refuse to unpack anything. Mmmmm!

1 comment:

KAJ said...

Hey! That's awesome and it sound really good with pinto beans!!

That pulling and crying on your leg can be such a hindrance in the kitchen :(