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  • Mexican chicken
  • Queso
  • 4 large flour tortillas
  • 2 ripe avocados
  • 1 lime
  • 1/4 cup of diced red onions
  • 1/4 cup of chopped tomatoes
  • 1 tablespoon of chopped cilantro


Prepare the Chicken Filling:

  1. In a large bowl, mix the slow-cooked chicken, stewed black beans, diced tomatoes, chopped onions, and cilantro.
  2. Stir in the Mexican shredded cheese blend until well combined.

Make the Queso

Assemble the Chimichangas:

  1. Spoon the chicken mixture onto the center of each flour tortilla.
  2. Fold in the edges of the tortilla and roll up to enclose the filling.
  3. In a deep skillet, heat vegetable oil to 375°F (190°C).
  4. Fry the chimichangas until golden brown and crispy. Drain on paper towels.

Prepare the Guacamole Salad:

  1. In a bowl, combine the mashed avocados, lime juice, salt, pepper, red onions, tomatoes, and cilantro.


  1. Place a chimichanga on each plate.
  2. Ladle the warm queso over the top of each chimichanga.
  3. Add a generous spoonful of guacamole salad on the side.
  • Author: Lucas Krammes
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