Chicken and Bean Burros & Chimichangas
Simple recipe for homemade chicken and bean burros and chimichangas that can be adapted using shredded pork or beef.
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Cooking tools:
- Deep-fry thermometer
- Instant-read thermometer
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Stove
- Oven
- Microwave
- Plate
- Toothpick
- Tongs
- Fork
- Paper towel
Ingredients
- 2 3/4 lbs. (1200 g) chicken breast or 2 lbs (900 g) cooked chicken breast
- 1 (200 g) medium onion, diced
- 1 tablespoon (15 ml) olive or vegetable oil
- 3/4 cup (180 ml) homemade or prepared salsa
- 2 oz. (60 g) roasted green chills, diced (hatch or other chili)
- 1 15 oz. (411 g) can low sodium pinto beans, drained and rinsed
- 1 16 oz. (453 g) can refried beans
- 4 oz. (115 g) Monterey jack cheese, shredded
- 1/2 tablespoon (7.5 ml) hot sauce
- 14 10-inch flour tortillas
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