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home > recipes > cuisines > central america > mexican > chimichangas

Mini Chimichangas

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 74040

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1 tablespoon olive oil
1 cup onions, thinly sliced
1 cup red bell pepper, julienned
1 cup zucchini, julienned
1 medium jalapeno pepper -- seeded, deveined and minced
1 clove garlic, minced
1/4 cup water
2 tablespoons red wine vinegar
1/2 teaspoon chili powder -- mild or hot
1/2 teaspoon cumin
1/2 teaspoon salt
4 ounces boneless skinless chicken breast -- shredded
3 tablespoons fresh flat-leaf parsley -- chopped
6 flour tortillas
3 ounces sharp cheddar cheese -- finely shredded
1/4 cup egg substitute
1/3 cup nonfat sour cream


Preheat oven to 400F. Spray baking sheet with nonstick cooking spray.

To prepare filling, in medium nonstick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell pepper, zucchini, jalapeno pepper, garlic and 1/4 cup water; bring liquid to a boil. Cook over medium heat, stirring frequently, 7 minutes, until vegetables are tender.

Add vinegar, chili powder, cumin and salt; cook, stirring frequently, 3 minutes longer. Stir in chicken and parsley; remove from heat.

Onto bottom third of each tortilla, spoon an equal amount of filling and cheese; fold tortillas envelope-fashion to enclose. Place filled tortillas, seam-side down and 2" apart, on prepared baking sheet; brush evenly with egg substitute and spray lightly with nonstick cooking spray. Bake 20 minutes, until tortillas are golden brown. Serve each filled tortilla topped with sour cream.

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Nutritional data has not been calculated yet.

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