In a skillet put browned ground beef (or brown it!), leftover burrito filling use it up!), corn (frozen), red pepper diced. Using up lots of bits from previous meals.
Add lime juice and cilantro. About a half a lime’s worth and cilantro to taste. (This is from an organic tube of cilantro in olive oil)
Add chopped tomato and refried beans (leftovers in this case).
Thing 1 took this “action” shot of one of my tricks. I’m snipping red pepper strips with my kitchen scissors. Easy peasy!
Since this is “to taste” I added a bit more red pepper and corn.
Turn off heat. Let mixture sit for a few minutes. The flavours will just keep blending beautifully. This is a good time to melt your butter.
Yes. Butter! (About 1/3 cup. Melted. To be brushed on the wrapped Chimichangas.
Gluten free tortillas, Traditional and a single smaller leftover tortilla from Burrito night. Perfect size for Thing 2.
See? Much smaller! Just right for a teeny tummy.
Once they are wrapped and the seem side is down, brush with the melted butter.
It looks so sinful, doesn’t it?
The butter will coat the tortillas and make a nice crispy Chimichanga, without deep frying. A little brush of butter goes a long way! (and as you can clearly see a lot just rolls down to the sheet pan.)
Here is my GF tortilla. It’s pretty stiff. I brushed it a bit first in hopes to soften it, but it didn’t really work.
I managed to fold and roll it up, but you can clearly see where it ripped/
Here are all the Chimichangas. Only mine is buttery at this point. (pre-brushed)
My cracked Chimichanga. Boo hoo!
You can see right inside. I kind of expected to see a big mess.
I baked them at 350 for about 15 minutes, before adding cheese. Then I forgot to take a photo of the cheese, so I pretty much stuck my face, hands and camera into a 350 degree oven to get a shot.
The lengths I will go to for you sweet readers! Ai yi yi!
Melted cheese on a crispy Chimichanga.
I like the lacy cheese crisps.
Comparrison: GF vs. Gluten full.
I want this one soooo bad!
Or this one.
Here is Thing 1’s plate.
Here is Thing 1 digging in.
My Gluten free Chimichanga.
*Bonus! How to fill and fold a Chimichanga for leak-free baking!
**Bonus bonus! “Homemade” Guacamole with Rick Bayless “Frontera” enhancement.
Today is Cinco de Mayo and at Chez Peady, this celebration of Mexican heritage, originating with The Battle of Puebla*, also kicks off “Tex-Mex Week”.
It is a favourite tradition of Thing 1 and Thing 2 and we look forward to it all year long.
We have a fairly varied diet and, since I regularly meal plan, there’s a lot of opportunity to try new food and taste yummy things from a variety of cultures.
Hands down? Mexican food and Tex-Mex win!
You already know we have Taco Tuesday in regular rotation (read: every single week until the end of time), but you might be interested to know that we also throw lots of different Mexican (or Tex-Mex) meals into the mix every now and then, too.
Right now, my main concern is that *you* might not celebrate Cinco de Mayo (or even know what it is!) and worse, that you might not have dinner plans for today!
I simply can’t have that! (Controlling, wot?)
So, though I will elaborate later tonight and throughout the week, my mission is clear.
YOU need a “Tex-Mex Week” menu.
I have a “Tex-Mex Week” menu**. Convenient, eh?
There’s no better day to share it than on Cinco de Mayo!
Fajitas are on the menu and you can totally wing it. Chicken or beef or veggie. The choice is yours.
It’s Monday! It’s Cinco de Mayo! There’s no time like the present.
I hope you are having a lovely Monday and that, no matter what the weather is outside, you have found a bit of sunshine in your day. I think that Margarita Monday**** should be a thing – especially when it is also Cinco de Mayo! What do you think?
Do you celebrate Cinco de Mayo? Do you meal plan? What’s for dinner? Do you enjoy frozen concoctions?
If you make any version of the meals on this menu, please come back and share what you made and how it turned out.
*You didn’t think it was Mexican Independence Day, did you? Oh dear! Nope. “Diez y Seis de Septiembre” is September 16 and is a beautiful celebration!
**Full disclosure: This is last year’s “Tex-Mex Week” menu. The Things voted to keep the same one. I took the photo today after I taped it up in my kitchen.