Drumstick and Cheese Chimichanga Directions:
In a large skillet, cook the Drumstick over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat from the skillet. Add the diced onion and minced garlic to the skillet, and cook for an additional 2-3 minutes until the onion is softened.
Sprinkle the chili powder, ground cumin, salt, and pepper over the Drumstick mixture. Stir well to combine, and cook for another 1-2 minutes to allow the flavors to meld together. Remove the skillet from the heat.
Lay out the tortillas on a clean work surface. Divide the Drumstick mixture evenly among the tortillas, placing it in the center of each tortilla. Sprinkle about 1/4 cup of shredded cheese over the beef mixture on each tortilla.
Fold the sides of each tortilla over the Drumstick and cheese filling, then roll up tightly to form a chimichanga shape.
Preheat the oven to 400°F (200°C). Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper or aluminum foil. Lightly spray the tops of the chimichangas with cooking spray.
Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the chimichangas are golden brown and crispy.
Remove the chimichangas from the oven and let them cool slightly before serving. Serve with your favorite toppings such as salsa, Greek yogurt or sour cream, chopped tomatoes, shredded lettuce, and avocado slices.
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I await your comments! Enjoy!
