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Welcome to Quarantine Kitchen, a cooking show focused on tips and easy recipes you can execute in your home kitchen using basic ingredients and pantry staples. The show airs live on Facebook every Sunday at 1:30 p.m. Tune in by heading to the OnMilwaukee Facebook page. [View past episodes and recipes here]
If you missed the episode, you can view it here:
Join me for the next episode on Sunday, March 29 at 1:30 p.m. I'll be broadcasting live on the OnMilwaukee Facebook page. Also, be sure to head to my professional Facebook page to vote for the recipe you'd like to see next (deadline is Wednesday, March 25). [Vote here]
In the meantime, here's the recipe featured in episode one:
Easy Baked Chimichangas
4 cups shredded cooked chicken (pulled pork or beans)
1 small onion, chopped
salt, to taste
1 ½ tsp ground cumin
1 tsp paprika
1 tsp chili powder (or to taste)
1/2 tsp cayenne pepper or chipotle pepper powder
2 cups shredded Monterey jack cheese
6 ten-inch flour tortillas
olive or avocado oil
Preheat oven to 375ºF
Heat a large skillet or chef's pan over medium to medium high heat. When hot, add 1 T oil to the pan, swirling to coat the bottom of the pan. Add chopped onion and sauté just until beginning to soften. Add a pinch of salt after the onions have been cooking for a couple of minutes to season them. Once the onions are tender, add chicken and spices to the pan and stir to combine. Allow the chicken mixture to heat for another 3-5 minutes, or just until heated through. Taste for seasonings, and salt, adding a touch more if needed.
Top each tortilla with about ½ cup of chicken mixture and 1/4 to 1/3 cup of cheese (a small handful). Roll up, envelope style and place seam side down on a greased sheet pan. Repeat until all filling has been used.
Brush top and sides of chimichangas with oil. Bake, uncovered, 18-20 minutes, or until lightly browned and crisp.
Serve topped with salsa, sour cream and/or guacamole.
Side ideas: Sauteed greens, refried beans, rice or salad
Note: This recipe is very versatile. You can substitute pulled pork, vegetables or beans for the chicken without making additional changes to the recipe.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
