I don’t know about you, but getting meals on the table during the summer can be a bit of a challenge. I always think that the summer is going to be slower and more relaxed, and in some ways it is, but then suddenly, because of that relaxation and lack of routine, it is 6pm, I’ve got starving kids, and I haven’t even started thinking about dinner yet! Panic!
That is where quick and easy dinners save the day and I have been depending a lot on quick pastas, egg dishes, and rice bowls of various sorts. These are all great, but we all need something new from time to time… or at least I do.
Enter the baked chimichanga. Now, I know that this is not even close to a traditional chimichanga, especially since they aren’t deep fried, but to be totally honest, calling them chimichangas was quite a selling point with my kids. They thought it was fun to say and if it is fun to say, then maybe it is fun to eat, and then suddenly I have two boys who are in love with a new dish to the point where one declares that he loves chimichangas more than hot dogs (true story!). So maybe I could call them baked-delicious-pockets-of-goodness, but it just doesn’t quite roll off the tongue in the same way….