Recipe Background
Unfried chimichangas, perfect for a friends' cabin getaway, bring rich flavors to outdoor adventures.
The first time I made unfried chimichangas was a weekend road trip with my old college friends. We had piled into a car, bound for a cabin in the woods, the kind of getaway where cell service is a myth and laughter echoes through the trees. My role in the kitchen became apparent as dinner plans loomed over our heads after a day of hiking. I always kept a rotisserie chicken and a stash of spices, including cumin, on hand for just such impromptu occasions. As I rummaged through the supplies, I pulled out a can of chipotle peppers in adobo and knew exactly what needed to happen.
With the reliable hiss of sizzling onions wafting from the skillet, my friends gathered to watch and occasionally pilfer bites. I remembered a tip from a mentor who emphasized preheating the baking pan for the perfect crisp without the fry. It was a warm kind of alchemy, blending the shredded chicken with green chiles and black beans, all nestled in soft tortillas. The room was filled with gratitude as we devoured the feast with dollops of guacamole and sour cream gracing each plate. Those chimichangas sparked conversations about the journeys we'd taken and those yet to come, each bite infused with camaraderie and zingy adobo.
Next time you embark on a gathering, remember to give the tortillas a respectful roll and brush. They deserve to be cradled with care before meeting the oven's heat. This small act makes all the difference, letting memories bake in beautifully. Unfried yet unfettered, those chimichangas allow you to focus on good times, good friends, and spontaneous stories shared late into the night.
Ingredients
For the chimichangas:
- 1/4 cup canola oil divided
- 1 small onion chopped
- 1 rotisserie chicken skin removed and shredded
- 1 (8.8-ounce) package ready-to-serve long grain rice
- 1 (15-ounce) can black beans rinsed and drained
- 1 (4-ounce) can green chiles chopped
- 2 teaspoons chipotle peppers in adobo sauce minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups Mexican cheese blend shredded
- 1/3 cup fresh cilantro chopped
- 6 (10-inch) flour tortillas warmed
Optional toppings:
- salsa to taste
- sour cream to taste
- guacamole to taste
- tomatoes to taste, chopped
Directions
- Preheat the oven to 425 degrees F.
- Place a 15x10x1-inch baking pan in the oven while it preheats.
- In a large skillet over medium-high heat, heat 2 tablespoons of the oil.
- Add the onion to the oil and sauté until lightly browned, about 5 minutes.
- Stir the shredded chicken, the rice, the black beans, the green chiles, the chipotle peppers, the cumin, the salt, and the pepper into the onions and cook until heated through.
- Transfer the skillet from the heat and stir in the shredded cheese and the cilantro.
- Spoon 1 cup of the chicken mixture onto the bottom thirds of each of the tortillas.
- Fold the bottom and then the sides of the tortillas over the chicken mixture and roll them up.
- Carefully brush the preheated pan with 1/2 of the remaining oil.
- Place the chimichangas seam-side down in the preheated pan.
- Brush the chimichangas with the remaining oil.
- Bake the chimichangas, turning them halfway through, until they are crisp and golden, about 15 minutes.
- Serve the chimichangas with the salsa, the sour cream, the guacamole, and the tomatoes.
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