By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Mar 22, 2020 at 4:01 PM Photography: Lori Fredrich

The coronavirus pandemic has changed our everyday life, but it doesn't need to change who we are. So, in addition to our ongoing coverage of the coronavirus, OnMilwaukee will continue to report on cool, fun, inspiring and strange stories from our city and beyond. Stay safe, stay healthy, stay informed and stay joyful. We're all in this together. #InThisTogetherMKE

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.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.