Baked Chimichanga Recipe with Chicken, Pesto, Havarti, and Caramelized Onion
This baked chimichanga recipe may be a far cry from a traditional chimichanga but the springtime flavors of the pesto, asparagus, and havarti inside a crispy baked tortilla will have everyone asking for more.
Toss chopped asparagus with olive oil and salt and pepper on a rimmed sheet pan. Roast asparagus for 10 minutes. Remove from sheet pan and place in a bowl. (Leave oven on!)
In a medium mixing bowl, combine shredded chicken and pesto until chicken is coated with pesto.
Meanwhile, begin to assemble chimichangas. Lay out six tortillas and divide chicken evenly – placing it right in the middle with a border all around. Top with 1 cup of the roasted asparagus, again, dividing evenly between the six tortillas. Repeat with cheese and caramelized onions. Roll tightly like a burrito and place seam side down on the same sheet pan you used for asparagus. Repeat with all six chimichangas. Spray lightly with cooking spray (optional – but it will help them get golden brown).
Bake chimichangas for 15-17 minutes or until golden brown.
Meanwhile, prep salad. Add arugula, grape tomatoes, and remaining asparagus to a large bowl. In a small bowl or measuring cup, whisk lemon juice, olive oil, and honey until combined. Taste and add salt and pepper as desired. Pour over salad and toss to combine.
Serve chimichangas with salad immediately when chimichangas are finished cooking.