Express
Southwest-Style Cheesy Chimichanga
with fire roasted salsa
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 15½ oz. Black Beans
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4 Large Flour Tortillas
- 6 oz. Mixed Diced Peppers
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6 oz. Shredded Cheddar-Jack Cheese
- 5 oz. Corn Kernels
- 4 oz. Fire Roasted Salsa
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4 oz. Cream Cheese
- 1 Tbsp. Taco Seasoning
- 1½ tsp. Amarillo Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories690
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Carbohydrates82g
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Net Carbs76g
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Fat30g
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Protein24g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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Add protein to meal as desired.
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1 Cook the Filling
Drain and rinse beans.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add diced peppers to hot pan and stir occasionally until peppers start to soften, 3-5 minutes.Add corn and stir occasionally until heated through, 2-3 minutes.Add beans, cream cheese, and taco seasoning. Stir often until cream cheese is melted and combined, 1-2 minutes.Remove from burner. Mash beans and stir in half the shredded cheese (reserve remaining for tortillas).While filling cooks, continue recipe. -
2 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
In a microwave-safe bowl, combine rice, amarillo seasoning, and 2 tsp. olive oil.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork. -
3 Assemble the Chimichangas
Place tortillas on a clean work surface.
Evenly divide filling, rice, half the salsa (to taste; reserve remaining for dipping), and remaining shredded cheese among tortillas, placing in center. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Place seam-side down on prepared baking sheet. Spray with cooking spray. -
4 Broil Chimichangas and Finish Dish
Broil chimichangas under hot broiler until crispy and browned, 1-2 minutes.
Don't text and broil! Keep an eye on oven as chimichangas may burn easily under broiler.Carefully remove from broiler.Plate dish as pictured on front of card, serving remaining salsa (to taste) on the side for dipping. Halve, if desired. Bon appétit!
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