Ingredients
Scale
- 1 cup chopped imitation crab
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 tablespoons finely chopped green onions
- 2 tablespoons fresh cilantro, optional
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- large flour tortillas
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine chopped imitation crab, softened cream cheese, shredded cheddar cheese, finely chopped green onions, and fresh cilantro (if using).
- Sprinkle in cumin and chili powder, then mix everything together until well blended.
- Take one flour tortilla and spoon about ¼ cup of filling onto its center.
- Fold in the sides over the filling and roll it up tightly from bottom to top.
- Place seam-side down on the prepared baking sheet; repeat with remaining tortillas until all filling is used.
- Lightly brush each chimichanga with olive oil or melted butter.
- Slide the baking sheet into the preheated oven and bake for about 20-25 minutes or until golden brown.
- Remove from oven once baked and let cool slightly before serving.
- Garnish with extra chopped green onions or cilantro if desired and serve immediately.
Notes
Store leftovers in airtight containers.
Reheat in an oven for crispiness.
Serve with salsa and sour cream.
Add lime juice for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg