Greetings from the Grand Canyon State! Last week, the Farabees took a trip to out West and enjoyed a dinner inspired by the cuisine of Arizona. It's a state I've always wanted to visit because of the GC (so I can pull a Clark Griswold). Maybe one day we'll take the old Farabee family truckster and head out there...
When Elizabeth and I first moved in together, we lived in
a very tiny apartment with a kitchen that could barely fit one person at a
time. An open oven door blocked the way to the fridge, cleaning dishes required
a contortionists skill and patience.
But it was the first kitchen we shared together. It was
the first kitchen where we made dinner together after long days of work and
breakfast together before lazy weekends. We mixed the big batches of the
cocktails we served at our wedding in that kitchen. And it was in that kitchen
that my love of cooking was solidified, where I caught the “cooking bug.”
One of the recipes I remember trying for the first time
in our little kitchen was baked chimichangas. As the chimichanga is said to
have been invented in Arizona, I thought it was fitting to try a version of
that recipe again for our stop out West. And while it's traditionally fried, this healthier style came out great.
Baked Chimichangas
2 cups baked chicken, shredded
1 cup mild salsa
1 teaspoon cumin
1 teaspoon oregano
1 cup shredded cheddar cheese
2 green onions, chopped
Tortillas (we used the low-carb variety)
Olive oil spray
Tomato, diced (for optional topping)
Guacamole (for optional topping)
The recipe that I made back on Fifth Avenue involved cream cheese, but this one was a little lighter. Here, I mixed the baked chicken, salsa, cumin, oregano, cheese, and onions together in a large bowl.Baked Chimichangas
2 cups baked chicken, shredded
1 cup mild salsa
1 teaspoon cumin
1 teaspoon oregano
1 cup shredded cheddar cheese
2 green onions, chopped
Tortillas (we used the low-carb variety)
Olive oil spray
Tomato, diced (for optional topping)
Guacamole (for optional topping)
...and then folded it up, putting the seam side down on a baking tray. I sprayed them with the olive oil, and then they all went in the oven at 450 degrees for about 20 minutes.
I served them with a black bean recipe that I used for the Global Grub Month a few years back (Mexico, if you're following along), and some spiced asparagus.
For Christmas, Elizabeth got me a set of hot sauces from Arizona. I tried the Habenero Mango Sauce this go around (and it was awesome!)
The result...
...came out even better than before. These little packets of deliciousness are an easy, tasty alternative to the tired Taco Tuesday we all have experiences. Chicken has been my go-to filling for these, but any protein (or veggie, for that matter) can be a great substitute.
It was great to try an "oldie but a goodie" recipe for this trek around the country. Elizabeth and I took a cooler of these on our way up to a road trip to Maine one time. Maybe one day, on that Farabee family road trip to the Grand Canyon, we'll take a cooler of these with us again...
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