Baked Mini Chimichangas with Creamy Spicy Guacamole

Print Save Baked Mini Chimichangas with Creamy Spicy Guacamole Recipe Embed Ingredients For the Chimichangas: 2 tablespoons Olive Oil 2 cloves Garlic, minced 1/4 Red Onion, diced 1/2 Poblano Pepper, seeded and diced 1/2 Jalapeño, seeded and diced 2 Chicken Breasts, cooked and shredded 1/4 cup Salsa, plus extra for serving 4 ounces Cheddar Cheese, grated 12-14 6-inches Flour Tortilla 1 tablespoon Butter, melted Lime Wedges Fresh Cilantro For the Guacamole: 2 Avocados, peeled and pitted 1/4 cup Chopped Cilantro 1 tablespoon Lime Juice 1/2 teaspoon Garlic Powder 1/2 teaspoon Cayenne Pepper Directions Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium sauté pan over medium high heat, heat olive oil. Add garlic, red onion, poblano, and jalapeño. Cook for approximately 4 to 5 minutes, until slightly softened. Season with salt and pepper to taste. Add pepper mixture to a large bowl. Add shredded chicken, salsa, and cheese. Stir to combine well. Warm the tortillas in the microwave for approximately 20-30 seconds. In the bottom third center of each tortilla, add approximately 1 to 2 tablespoons of the filling. Fold in the sides over the filling. Roll the tortilla over the filling, up and away from you, tightly. Place seam-side down on the prepared baking sheet. Brush tops with melted butter. Bake for 15 to 20 minutes. Remove from oven and serve immediately.  Notes I prefer a green chili salsa, but you can also use red if you prefer — just don't use chunky salsa. Recommended 360 Bakeware Jelly Roll Pan All Clad Stainless Saute Pan Le Creuset Revolution Spatula Cuisinart Stainless Steel Mixing Bowls via Food Fanatic http://ift.tt/2EWdJoO Food Fanatic