This is my go-to recipe right now. I started making these chimichangas a few months ago using this recipe, and I’ve experimented with every imaginable filling since, from ground turkey to shredded chicken to this version, which is my favorite: shredded beef.
Every variation has been delicious – and slightly healthier than your average chimichanga, since these are baked, not fried!
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What have you been cooking during this stay-at-home season? Are you still making regular grocery runs, or are you relying on canned goods and same-day delivery?
My cooking habits haven’t changed a ton, but I have been using more pantry and freezer items rather than running to the store as frequently for fresh ingredients.
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When I was a kid, I loved eating chili at my grandma’s house (probably because she let me top it with as many slices of Velveeta as I wanted, soak it up with bread, and finish it off with two servings of dessert 😉). One day after I’d been gushing over how good her chili was, she told me she was going to teach me to make it myself because it was so easy.
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Have I mentioned my obsession with honey butter?
I mean, do I need to? I know few people who can resist the stuff at Texas Roadhouse. It kind of goes without saying.
I have a sweet tooth for sure, but I also like mixing sweet flavors with unexpected ones – salt, for one, but also spice.
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