And just like that it is over.
The good news is… I have Mexican for you. Yes.
Actually, my plan is Mexican all week.
Ah huh, a whole week of Mexican food. From now until New Years. It is going to be just grand.
I figured since my family does Mexican every New Year’s Eve I might as well do it up right this year. So we are going big time Mexican, and we are starting things off with breakfast Chimichangas.
All I have to say about them is that they were a hit. There is some chorizo and eggs, some cilantro, avocado crema and a hefty sprinkle of Cajita. My family – now fifteen strong – all loved them. Oh, and if you are wondering, I wrapped, fried and topped seventeen chimichangas. Surprisingly it wasn’t all that hard, but I mean still, that is a lot of Chimichangas.
Ok, so I fried these, but to be honest, I am not actually sure it was worth it. I mean they were freaking awesome and perfectly crisp, but I think the oven is a good option too.
Definitely much easier and obviously healthier, but it is totally up to you. I included both ways in the recipe. I’m keeping things short and sweet this week. My cousins are only in town for a week or so and I am not sure when I will get to see everyone all together next.
Promise to share all the crazy Gerard Christmas photos + drama soon! Oh, and be on the look out for some photos of the barn soon too!
Breakfast Chimichangas with Avocado + Cajita Cheese.
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.
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.
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.
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.
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.
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.
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.
Hello, can these be assembled the night prior and baked in the morning?
Totally, that would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
I am going to make these this weekend. Why kind of potato would you recommend for this recipe?
I like to use russet potatoes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Looks very tasty, however, it must contain a lot of calories for me. I need to lose a few pounds =)
I love these! I love Mexican food, all the jalapenos and veggies, and cheese!
Thanks Layla!! Happy New Years!
This reminds me of the answering machine message on Meet the Fockers when papa Focker was all “but honey, I’m in the mood for a chimiCHANGa” Ah hell, here ya go: https://www.youtube.com/watch?v=62e8N_q6NQk
I love that your family does Mexican on NYE. This sounds like a tradition I can follow to the end of the world!
LOL!! I love that movies!!
Happy New Year Julia!
That sounds so good! I have Mexican on my mind, making pico de gallo and quesadillas for dinner tomorrow night. Now I want to make these for breakfast!
YUM!! That sounds awesome!
What a tasty way to start the day!
Thanks Kevin! 🙂
Hope you had a great Christmas!
Yes please to Mexican food for NYE! These chimichangas look fab!
Thank you, Laura! Hope you had a great Christmas!
These look incredible! I am so in the mood for Mexican. And breakfast.
Tieghan–these are calling my name!! I love chimichangas and breakfast so this is right up my alley. Pinning for later!
Thank you so much, Courtney!! Hope you had a great Christmas!
Oh man I love Chimichangas, one of my favorite things ever. Definitely need to try this breakfast version!
Happy Valley Chow
Thank you!! Hope you had a great Christmas!
Mexican food is always nice to wake up to!
Agree! Thanks Kira!
Mexican food for the win. These look awesome!
I hope you had an awesome Christmas, Tieghan!
Thank you, Abbie!
Hope your Christmas was great as well! 🙂
Mexican food for life. I’m going to Mexico in a few days, and also have been cooking Mexican up a storm, I can’t stop! Although, I didn’t even come close to making and frying 17 chimichangas…Wowza.
Yes! Thanks Nicole! Have fun in Mexico!
I don’t even care that the last few days have been pure gluttony for me, I always have room for Mexican food. These look scrumptious! Hope you had a very merry Christmas, Tieghan!
HAha! I know, same thing going on here! 🙂
Thanks Stephanie! I hope you had a great Christmas as well!