Make these for your next lunch prep or post-workout weekend meal and you’ll enjoy savory quinoa-filled goodness and just another excuse to make your favorite homemade guac!
Prepare quinoa according to package directions.
In a medium skillet heat 1 tablespoon oil over medium heat. Add kale and sauté until wilted and tender, about 3 minutes.
Add garlic, onion powder, chicken, and chilies. Sauté 2 minutes, or until heated through. Remove from heat and stir in cheese.
Originating from Mexico, chimichangas are crispy burritos normally filled with meat, rice, and beans, and then fried to a tasty golden crisp. Our version takes this classic to new heights with the help of fresh kale, chopped green chilies, and shredded cheese.
For the meat, we chose a lean chicken breast. However, you can substitute this for pork or your meat of choice. Complimenting its fresh ingredients, instead of frying up these veggie-packed burritos, we give them a nice crunchy exterior by frying them in a pan with a light coat of vegetable oil.
Additionally, instead of rice and beans, we used a package of our Boil-in-Bag Tri-Color Quinoa for the ultimate boost of protein and tons of added flavor. Imagine– cheesy, full of veggies and whole-grain goodness!
With leafy kale, your choice of blended Mexican cheese, and green chilis, these chimichangas are not only mouthwatering but also a unique blend of fresh ingredients.