Mini Chimichangas

Name: Mini Chimichangas
Yield: 12.0
Ingredients: 1.0 tablespoon Olive Oil; 1.0 cup Thinly Sliced Onions; 1.0 cup Julienned Red Bell Pepper; 1.0 cup Julienned Zucchini; 1.0 Medium Jalapeno Pepper; 1.0 clove Garlic; 2.0 tablespoon Red Wine Vinegar; 0.5 teaspoon Mild Or Hot Chili Powder; 0.5 teaspoon Ground Cumin; 0.5 teaspoon Salt; 4.0 ounce Skinless Boneless Cooked Chicken Breast; 3.0 tablespoon Chopped Fresh Flat Leaf Parsley; 12.0 Fatfree Inch Flour Tortillas; 3.0 ounce Lowfat Sharp Cheddar Cheese; 0.25 cup Egg Substitute; 0.3333 cup Nonfat Sour Cream; 2.0 teaspoon Nonfat Sour Cream

Mini Chimichangas — a community recipe on Potlikkr.

🍽 Serves 12.0

🍽️

Ingredients

1.0 tbsp Olive Oil
1.0 cup Thinly Sliced Onions
1.0 cup Julienned Red Bell Pepper
1.0 cup Julienned Zucchini

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Method (preview)

1
Preheat oven to 400F. Spray baking sheet with nonstick cooking spray.
2
To prepare filling, in medium nonstick skillet, heat oil; add onions. Cook over

medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell

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