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.
Mmmm.
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.
*OM*
*Nom*
*NOM*
*Bonus! How to fill and fold a Chimichanga for leak-free baking!
**Bonus bonus! “Homemade” Guacamole with Rick Bayless “Frontera” enhancement.
Perfectly ripened avocados & Frontera Guacamole mix.
It seems to want to get to know the avocados better.
B’okay! I’ll add avocados! (2)
No preservatives. FYI.
Ingredient list is short. That’s great!
I love a perfect avocado. It always feels like a little win.
Mmmm! You are so perfect. I’m gonna mush you now!
Beautiful mess.
Three avocados (because I’m a rebel) and the mix.
The finished product.
Chimichanga condiments.
***Thing Bonus! The reasons I do the things I do.
Someone had an epic playdate earlier and needed a pre-fiesta siesta. D’awww. BB is such a good body guard. Never shuts her eyes!
Happy Things make me happy.
Thing 1 loved the naturally occurring cheese “crisps”. Yum!
And that’s how we do “Tex-Mex Week” at Chez Peady!
I hope you enjoyed seeing our “Tex-Mex Week” as much as we enjoyed documenting it.
Do you ever pick a theme and explore it with your kiddos? What kinds of things does your family do to learn about different cultures, countries or cuisines?
If you decide to have a Tex-Mex week – or another theme week, I’d love to hear all about it!
Here’s to a happy and stress-free week! (What?!? I hear that’s *totally* a thing!)
Tempered with Kindness 
Looks delish! But I can’t tell, is that glaze melted butter or egg?
Aack!
Thank you for your comment and question! My little captions went away! 😦 I must fix that. I wonder what happened? Hrrmmm.
It is butter. You can use whatever you typically do. Olive oil would work well. In fact, after Open City Halifax and my newfound love of “Liquid Gold” (OMG-O-S-H! Have you been?!? Mercy! So good!), I think brushing the Chimichangas with some flavoured Olive Oil would be amazing!
mmmm butter. I don’t want to blow your mind, but Liquid Gold actually has a butter flavoured olive oil. It’s to die for.
OMG! Krista!!
I see your mind blowing butter and raise you the Maple flavoured balsamic TOPPED with the butter evoo! SWEET MOTHER OF PANCAKES! So good! You simply MUST try it and report back.
My first trip to The Hydrostone since moving back to NS was Saturday during Open City and whoa! Mind *totally* blown.
What a week of food for you guys!! I’m definitely going to remember where to get all of these Mexican recipes! My kids love Mexican…I just always stick to Tacos! Obviously I need to branch out a bit.
It was awesome! It’s really fun to take the time to cook like that for me, too. I get “busy” just like everyone, but when the kiddos get so excited about a theme, it reminds me to take pause.. drink it in.. and remember they’re only little once. 🙂
Today, Thing 1 had a dentist appointment and we went to a party store when he was through. We found some fun Fiesta decorations. I may have to up my décor game next time! 😀
Tacos are so good. We barely need anything else, but we *always* do a little something different – even with tacos. 😉
You are such a fun mum. Love it!
Thanks! Fun = kooky, right? 😉
It was a fun week.
This week is a busy one so way more low key, but that’s okay, too. Balance. Rarely achieved, but always aimed for.
Thank you for your support. 😀
OMG must be careful when I read your posts about food! Now I’m hungry! Btw I adore and use that guac dip all the time! It’s the next!!
I was excited to find the Frontera! I would love to visit his restaurants! (Plural. Yes. I’d love to visit *all* of his restaurants!)
I usually make my own, using an old Alton Brown recipe from ages ago – that I tweak a bit because well, that’s what I do! It’s really perfect if you like chunky guacamole with lots of red onion, tomato and chilies! 😀
The Frontera is great if green and smooth is your goal. I love tomatillos and verde sauces, so the flavour was great, but I like the texture of freshly chopped veggies.
Are you sure you’re not Mexican?
Those avocados looked perfect. Did you know that if you put the pits in with the guacamole (I put all of them in) that it doesn’t go brown as quickly. Don’t ask me why. I like to add some finely chopped onions too.
Love the crusty cheese and the tortillas of course. What time is dinner?
Besos, Sarah
Blogger at Journeys of The Zoo
I am sure I am not, but I *might* be “Foodian”. 😀
They were seriously perfect avocados. Yes! The pit keeps it “alive”. If you use only half, don’t remove the pit until you plan on using that second half. Also, oxygen is the enemy of living things (even us!) (Ironic, eh?), so always store leftover guacamole (Hah! As *if* there’s ever leftover guacamole!) with plastic wrap/wax paper pressed right into the top to seal out any air. Nice bright green leftover *snorks* guacamole.
Crusty cheese is delicioso!
Dinner is early tonight! We are having Brinner!
Awesome post and the images are really tempting and useful making the recipe so attractive and interesting to read..:)
Thank you very much!
I appreciate your kind words. 🙂
Thank you for reading and commenting. It means a lot.