Get ready to elevate your Mexican cuisine game with a mouthwatering twist on the classic chimichanga! This isn't just another recipe – it's a culinary adventure that combines the rich, herbaceous notes of pesto, tender shredded chicken, and melty Havarti cheese, all wrapped in a perfectly crispy tortilla. Imagine biting into a golden-brown parcel of deliciousness that's both comforting and exciting, promising to make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large tortillas
- 2 cups cooked chicken, shredded
- 1/2 cup pesto
- 1 cup Havarti cheese, shredded
- 1 cup salsa
- Olive oil for brushing
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- In a medium mixing bowl, combine shredded chicken with pesto sauce, ensuring the chicken is evenly coated with the herbal mixture.
- Warm the tortillas briefly in the microwave for 15-20 seconds to make them more pliable and prevent cracking during rolling.
- Place a tortilla on a clean work surface. Spoon approximately 1/2 cup of the pesto-chicken mixture into the center of the tortilla.
- Sprinkle a generous portion of shredded Havarti cheese over the chicken mixture.
- Fold the sides of the tortilla inward, then roll the tortilla tightly from bottom to top, creating a sealed chimichanga package.
- Place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat the process with remaining tortillas.
- Lightly brush the exterior of each chimichanga with olive oil to help achieve a golden, crispy exterior.
- Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crisp, and the cheese is melted.
- Remove from oven and let rest for 3-5 minutes. Serve hot with salsa on the side for dipping.
Tips
- • Always warm your tortillas slightly before rolling to prevent cracking and make them more pliable. • Use a tight rolling technique to ensure your chimichangas don't fall apart during baking. • Brush with olive oil generously to achieve that irresistible golden-brown exterior. • Let the chimichangas rest for a few minutes after baking to allow the cheese to set and make cutting easier. • For extra flavor, consider adding a sprinkle of fresh herbs or a dash of hot sauce before rolling. • Serve immediately with fresh salsa to maintain the crispy texture and maximize flavor impact. • If you want a lighter version, you can also air fry these chimichangas for a similar crispy result.
Nutrition Facts
Calories: 590kcal
Carbohydrates: 40g
Protein: 39g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
