Yesterday I mentioned that we bought a vintage camping trailer. Apparently I spoke too soon. Let me update you. We now own two vintage camping trailers. That escalated quickly…
It’s a classic story, so I’m sure you’ve all been there. Your significant other decides that you really should get back into camping, but you need to make it as easy as possible. So, clearly you should buy a cool, vintage camping trailer, maybe even one that needs work. After a few weeks of searching, you locate one that’s not perfect (a little too big, maybe a little too much of a project) but it’s super cheap. You buy it. You start tearing into it. Four days later the PERFECT one pops up online (size, style, condition, price!!) so you buy that one too.
I mean, really, who hasn’t gone from owning zero to two vintage camping trailers in less than a week?
This entire story deserves related pictures, but it was late when we got home from Illinois with our cute canned ham trailer and we were both hungry. (Sorry Renee!) Instead I can offer you the perfect go to meal for an evening stolen by trailer hunting: Baked chimichangas. These babies come together so fast (faster than buying two vintage trailers!! Har har). The key is leftover meat. I’ve gotten really good over the years of making the exact portions that we need at each meal. But there are 3 recipes that I always bump up just for leftovers: Cuban Pork, roast chicken and beef stroganoff.
The first two are ideal fillings for these chimis. Admittedly, I’ve never tried stuffing them with beef stroganoff, but I can’t see any scenario where that ends well. If you have some leftover protein, you only need a few other ingredients and less than 10 minutes in the oven to have dinner on the table. These are the kinds of meals I stow away for days that I know will result in me being too tired to cook… like a Sunday after camping.
Also, apparently I need to beef up my camping recipes (also starting from zero). Do you have any to share?
Modified from Cooking Light’s Roast Chicken Chimichangas
1 ½ cups shredded roasted chicken or Cuban Pork
¼ cup chopped green onions
1 tsp dried oregano
½ tsp garlic powder
¼ tsp ground cumin
1 4.5oz can chopped green chilies, drained
¾ cup fat-free refried beans
¾ cup shredded Monterrey jack cheese
6 6-inch flour tortillas
Preheat oven to 500°. Coat a large baking sheet or glass baking dish with cooking spray. Combine meat, green onions, seasoning and green chilies in a bowl. Spread 2 tablespoons of beans over each tortilla. Top each tortilla with 1/3 cup chicken/pork mixture and 2 tablespoons of cheese. Roll up and place rolls, seam sides down, on the baking sheet. Coat tops of chimichangas with cooking spray. Bake for 7 minutes or until edges brown. Top with salsa.