What's a chimichanga? It takes the flavors and form of burritos and turns the nob all the way up to 11. Normally, they're deep-fried, bringing tons of flavor, but also many calories. For this preparation, we bake the chimichangas, giving you all the great tastes, but none of the guilt. There's pico de gallo and sour cream on the side for your dipping pleasure. What's a chimichanga? It's what's for dinner.
Core tomato and cut into ½" dice.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Mince cilantro (no need to stem).
Pat steak strips dry, and season all over with taco seasoning and a pinch of salt.
Make the Pico de Gallo
In a mixing bowl, combine tomato, half the cilantro (reserve remaining for filling), ¼ tsp. salt, and a pinch of pepper. Set aside.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and cook until browned, 3-5 minutes.
Remove steak strips to a plate. Keep pan over medium-high heat.
Add red bell pepper to hot pan and stir occasionally until softened, 3-5 minutes.
Stir in steak strips and any accumulated juices and enchilada sauce until combined.
Remove from burner.
Make the Chimichangas
Place tortillas on a clean work surface. Place steak-enchilada sauce mixture in the middle of each, then top with cheese and remaining cilantro.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Place chimichanga on prepared baking sheet, seam side down. Repeat with second tortilla.
Bake the Chimichangas
Drizzle each chimichanga with 1 tsp. olive oil, then massage oil into tortillas. Bake in hot oven until lightly browned, 8-10 minutes.
Plate dish as pictured on the front of the card, serving with sour cream and pico de gallo. Bon appétit!