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Thursday, February 25, 2016

Baked Barbacoa Chimichangas


     It is finally time for this dinner to come together.  After the beans cooked all night and the meat cooked all day I could not wait to see if it turned out as good as I had hoped. Of course anything with some melty cheese and a tortilla that is just the right mix of crisp and soft makes it hard to go wrong.  But this took it to the next level.  I was really happy with all of the flavor in the barbacoa.  The beans were a great spreading consistency and the cheese was well... cheese! Yum!



      The tortillas baked up just they way I wanted, golden brown with a nice crunch.  Top with a bit of sour cream and guacamole, drizzle with a bit of salsa and dinner is served!  Pops and my sister Chloe came over to give them a try and they loved them.  Matt ate 3 of them for dinner, so I think he thought they were alright as well!  I can't wait to try all sorts of variations of chimichangas.  I think a chicken version is next!



Baked Barbacoa Chimichangas
Makes 8 chimichangas

1 1/2 cups refried beans ( I used my slow cooker version)
1 cup shredded cheese (monterey jack, chedder, co-jack or whatever you like)
8 (8 inch) flour tortillas
2 T butter, melted
Your favorite toppings: tomatoes, salsa, sour cream, guacamole, more cheese or whatever you like

  1. Preheat oven to 400 F
  2. Spread some of the beans down the center of the tortilla.  Sprinkle with cheese and top with meat.
  3. Fold each end of the tortilla over the fillings and roll other side around the filling.
  4. Place seam side down on a baking sheet.  Repeat with remaining tortillas and filling.
  5. Brush chimichangas with melted butter and bake for 25 minutes or until crisp and golden brown.
  6. Serve with your favorite toppings. 




10 comments:

  1. I love that these are baked instead of fried! What a delicious treat!

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    1. It is amazing how crispy they get in the oven, you won't miss the dip in the fryer at all!

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  2. We just had chimichangas today and I mentioned how I wished they could be baked instead of fried but still be nice and crispy. Your recipe is perfect! Thank you so much for sharing at Inspiration Thursday.

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    1. These turned out really nice and crispy. I've made a batch of pork ones since and just sprayed the outside really quick with cooking spray to see how that did and those worked as well!

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  3. Yum! These look so tasty! Thanks for the recipe! Thanks for linking up at Merry Monday!

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  4. What a perfect meal! I'd love to have dinner at your house :)

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  5. Mmmmmmm! Love me some chimichangas! These look fabulous Carlee. Mexican is probably on the top of my list of favorite foods.

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    1. Mexican inspired food is right up there with Italian food at our house. They get made more than all the others combined!

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