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Chimichangas, Cantaritos & Creamy Jalapeño Sauce

omg, yes.

Chimichanga Ingredients:

3 cups cooked and shredded chicken 2 tablespoon chili powder 1 teaspoon cumin

1 teaspoon paprika 1 teaspoon salt 1/3 cup salsa (Tostitos Salsa) 2 cups Colby jack cheese shredded 2 ounces cream cheese softened 2 Tablespoons green onions chopped 1 can Sun Vista beans 6 Mission Flour Tortillas 2 tablespoon olive oil

For Chimichanga Garnish: (optional)

1/4 of a Lettuce head

1/2 of a Tomato

2 Radishes

1/4 of a Red onion

Slice thinly and garnish.


Preheat oven to 400 degrees. In a large bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions and mix until fully combined .


Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about ½ cup of the chicken mixture and place in center of tortilla. Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet. Brush the tops with olive oil. Bake for 20 minutes or until golden brown and heated through.

Creamy Jalapeño Sauce Ingredients:

2 cups of Mccormick Mayonesa de Limón

1 cup of fresh Jalapeños

1 cup freshly chopped Cilantro

1 tablespoon of water

1 tablespoon of white vinegar

Salt and pepper to taste


Place all ingredients in your blender, (I’m using a nutribullet), and blend away until desired consitency, I let it go for about a minute!

Cantaritos Ingredients:

3 beers of choice (I use Modelo Especial


3 oz Cazadores tequila

1 oz lime juice

2 oz lemon juice

1/4 cup orange juice

1/4 cup Squirt soda

Lemon wedge (garnish)

Salt (garnish)


Fill your Cantarito with ice, add Cazadores tequila, and juices, top it of with your grapefruit soda, garnish and enjoy!


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