Breakfast Chimichangas with Avocado + Cajita Cheese.

Crispy, creamy Mexican goodness

👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●blender
●food processor
●skillet
●spatula
●microwave
●pot
●oven
●baking sheet

📝 Preparation Steps

To make the beans. Mash the black beens until smooth, but still a little chunky. Stir in the chili, garlic powder, salt and pepper. Set aside.

garlic (minced or grated)2 clovesteaspoon garlic powder1/2pinch of salt and peppersalt and pepper (to taste)salt and pepper (taste)

To make the cilantro-avocado crema. In a blender or food processor, combine the cilantro, avocados, greek yogurt, lime juice and a pinch of salt + pepper. Blend until smooth. Set aside.

cilantro (chopped)1 cupgreek yogurt1 cuplime (juiced)1/2

Heat a large skillet over medium heat, add 1 tablespoon olive oil. Throw in the onion and cook, stirring to coat. Cook until the onions are soft and fragrant. Add the garlic, diced jalapeños and diced potatoes. Cover and cook cook another ⏱️ 10 minutes. Add the chorizo, cumin and oregano. Cook, stirring until just beginning to brown, about ⏱️ 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.

olive oil1 tablespoongarlic (minced or grated)2 clovesteaspoon garlic powder1/2ground chorizo (or chorizo with the casings removed)1 poundcumin1 teaspoondried oregano1 teaspoon

Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about ⏱️ 3 minutes. Add the chorizo and cook, stirring about 2 to ⏱️ 4 minutes more depending on the desired firmness of the eggs.

ground chorizo (or chorizo with the casings removed)1 poundlarge eggs (beaten)8

To assemble. Warm the tortillas in a microwave for just a few seconds. Using a rubber spatula or the back of a spoon, spread a little of the beans towards the end of each tortilla. Add the chorizo + egg mixture directly over the beans. Fold the sides of the line of ingredients and roll up the tortilla (try and roll them tight). Using some kitchen twine (or I just used some christmas string lying around), tie the twine tightly around the burrito. Repeat with the remaining ingredients.

ground chorizo (or chorizo with the casings removed)1 pound

To fry the chimichangas. Preheat the oven to 450 degrees. Fill a large pot with an inch of oil and bring it to 350 degrees F. When the oil is hot, add 2 burritos at a time, seam-side down, adjusting the temperature to keep the oil at 350 degrees F. Cook until golden on the bottom, then roll and cook all sides, about 3 to ⏱️ 5 minutes total. Transfer to a paper towel-lined plate. Repeat with the remaining chimichangas.

Place the chimichangas on a baking sheet and cut off the twine. Top each one with equal amounts of cheddar and pepper jack. Cook until the cheese melts, about ⏱️ 2-5 minutes. Transfer each to a serving plate and top evenly with cilantro-avocado crema, tomatoes, pickled jalapeños and crumbled cotija cheese.

cilantro (chopped)1 cup

To bake the chimichangas. Preheat the oven to 450 degrees F. Put the chimichangas seam-side down on the baking sheet. Bake for ⏱️ 4-5 minutes until crisp. Remove from the oven and top each one with equal amounts to cheddar and pepper jack. Place back in the oven until the cheese melts, about ⏱️ 2-5 minutes. Transfer each to a serving plate and top evenly with cilantro-avocado crema, tomatoes, pickled jalapeños and crumbled cotija cheese.

cilantro (chopped)1 cup

Nutrition Facts

calories

828 kcal

fat Content

50 g

serving Size

1 serving

fiber Content

9 g

sugar Content

7 g

sodium Content

760 mg

protein Content

39 g

cholesterol Content

251 mg

carbohydrate Content

43 g

saturated Fat Content

18 g

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