Welcome to my little corner of the internet, and happy Meal Planning Monday!
Today, I bring to you a pretty quick and easy recipe that is sure to make everyone happy. It is easily customize-able, and you can add to or take away from it!
First, here’s what the Parry’s had for dinner last week.
The recipe that seemed to be a favorite last week was Thursday’s Smothered Chimis (not even sure if I spelled it right, but chimi is short for chimichanga).
This meal is full of color and flavor, and just might fill you up enough to put you in a food coma. We try to avoid cow’s dairy and use goat/sheep dairy instead. I will explain how I made this meal, but if your family uses milk dairy products, those would work great for this recipe as well!
Here’s the recipe:
Ingredients (base the amount/number of each ingredient on the number of people this recipe will feed. I made 5 chimichangas for two people):
- 1 can of chicken (I only used canned chicken because I was out of chicken breasts, but you can use any kind of meat you’d like! Srimp, shredded beef, chicken, or pork, or ground turkey, beef, chicken, etc. would all work great for this recipe)
- 1 can of pinto beans
- 1 can of black beans
- Guacamole (to taste)
- Salsa (to taste)
- Goat cheese crumbles (or sour cream)
- Sliced/shredded sheep’s milk Cheese (or any cheese!)
- 4-6 Tbsp vegan butter (or real butter)
- Your favorite fajita or taco seasoning
- Shredded lettuce
- Mix both cans of beans in a small or medium saucer over low heat and follow the cooking directions on the cans
- While the beans are warming up, slice or shred the cheese
- Warm up a pan on low-medium heat with about 1 Tbsp per chimichanga that you can fit in the pan in a single layer (I was able to fit 3 in one pan at a time)
- Layer cheese, guacamole, salsa, and meat on a single tortilla then roll the tortilla into a small burrito. Sometimes, it is helpful to heat the tortillas in the microwave in order to soften them up a bit. Repeat for each chimichanga
- Place the chimichanga(s) in the pan with the butter, with the folded side of the tortilla facing down
- Place a lid over the pan for 1-2 minutes to allow the cheese to melt inside the chimichangas
- Remove the lid and use a pair of tongs to flip the chimichangas. Continue to flip the chimichangas every 1-2 minutes until both sides are slightly browned. Remove from pan.
- Add seasoning mix to the beans, then remove beans from heat
- Melt the goat cheese (if you are using sour cream, no need to heat it up) in a small bowl
- When ready to serve the chimichangas, place them on a plate, smother them with beans, then top them with a gallop of goat cheese, additional salsa, and shredded lettuce
This recipe can be changed in so many ways. You can use fresh avocado, red or green enchilada sauce, bell peppers, mushroom, lime, etc. in order to add a bigger variety of flavors. If someone in your family prefers something simpler, it is so easy to simplify this recipe as well. It is definitely one of those recipes that can be made with whatever you have available each time you make it, and be different each time. I hope you enjoy it!!
Thanks for reading and have a fantastic week!