Yes yes.. it is another Quinoa dish! But that isn’t the highlight here Ok, well maybe one of the highlights as I absolutely love this combination. I love Mexican food, better yet, I love those chimichangas that are way too big for one person and covered in lots of cheese
But alas, I had to find a healthier version, and when done, I actually preferred this one!
You will need: (Adjust to how many you are feeding)
- Chicken Breast
- Sweet red peppers
- Onion, sliced
- Fresh Spinach
- black olives (optional)
- Tortilla shells * I prefer flour* You can use low-carb or low fat, but they don’t hold up as well – still perfectly good to use though!
- Monterrey Jack cheese
Chilled Avocado/Sour cream sauce
- 1 avocado
- Sour cream to taste – about 1/4 cup
- Fresh squeezed lime juice (I only used half a lime, use to taste)
- dash of salt and pepper.. I always use a pepper mill, love the cracked pepper taste!
- 1-2 cups of quinoa (follow directions on your box)
- olive oil
- Grape tomatoes (or cherry)
Lets start throwing this together shall we?
First things first, make your sour cream/avocado topping/sauce, simply mash the ripe avocado, add the rest of the ingredients.. if you like.. add a dash of cumin to give that more authentic Mexican taste.. please in fridge – tightly covered!!!
Pan sear your chicken, grill it, bake it, just cook it however you like! I personally pan seared mine because I wanted to use the same pan to cook my sweet red peppers and onions in just as the chicken was starting to finish up. As you can see in one of the photographs, I like to keep my ingredients separate as I finish them then “build” the finale ! So we have our pan seared chicken, sweet red pepper, onion, .. ahh! Toss a BIG handful of fresh baby spinach in and saute until just starting to cook down.. it will continue to “wilt” after you remove it from the heat.
Here is where it gets tricky I’m just kidding, grab another pan, big enough to fry your chimichanga and toss about 2 T of olive oil in, does not take much, these are not deep fried like our good friends at the local yummy Mexican restaurant !
In the mean time, toss your quinoa, chives (or green onions), about a teaspoon of cumin, handful of grape tomatoes cut in half and about 1-2 tablespoons of olive oil in the pan that you had just cooked your chicken in. Toss every once in a while and let the flavors blend together while you wrap your chimchanga’s
Simple take your flower tortilla, place a bit of chicken, some spinach.. peppers.. onions.. jack cheese.. be careful, you still have to fold this completely! You will want the sides tucked in and begin roll as you would a burrito, with both ends closed.. make sure your oil is hot, about medium high and place seam side down.. while you wait 2 minutes, toss your quinoa around .. flip the chimichanga over.. browning both sides.. Turn heat off the quinoa and move to a cool burner or serving dish. Plate your chimi, quinoa, toss a few olives on the side and don’t forget your cool avocado/sourcream/lime sauce!
Enjoy! Tamra <3