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Chimichangas with Grilled Vegetables

Grilled fresh vegetables make a fast and flavorful side dish with El Monterey Chimichangas.

Preparation Time:
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  1. 4 El Monterey Chimichangas
  2. 2 Zucchini (sliced in half)
  3. 2 Yellow squash (sliced in half)
  4. 1 Green bell pepper (cut into 4 flat sides)
  5. 1 large Red bell pepper (cut into 4 flat sides)
  6. 1 large Yellow bell pepper (cut into 4 flat sides)
  7. 12 large Asparagus
  8. 4 Portabella mushrooms
  9. 2 Tomatoes (cut in half)
  10. 2 White Onion (cut into round thick slices)
  11. 1 cup Balsamic dressing (your favorite vinaigrette)
  12. 1 cup Alfredo Sauce (your favorite off the grocery shelf)
  13. 1 cup Salsa (your favorite off the grocery shelf)


Here's a recipe for Chimichangas with Grilled Vegetables.
  1. Warm up Chicken & Cheese Chimichangas according to the package instructions.
  2. Marinate vegetables like peppers and onions in vinaigrette and grill them to al dente (still firm but not raw).
  3. Mix Alfredo and Salsa; bring to a simmer.
  4. Arrange vegetables and chimichangas on platter. Pour 1 cup of sauce over chimichangas and reserve the rest for dipping vegetables.