BAKED CHIMICHANGA BREAKFAST BURRITOS WITH AVOCADO-TOMATO-WATERCRESS SALSA
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the black beans: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the beans, 1/2 cup water, and the chipotle and cook, stirring occasionally, until the water is reduced and beans are heated through and soft, about 20 minutes. Use a potato masher to mash the beans into a chunky paste. Taste, and season with salt as necessary. Stir in the cilantro, and then spread on a baking sheet to cool.
- For the salsa: Put the avocados, tomatoes, green onions, serrano and some salt and pepper in a large bowl and fold together. Fold in the lime juice, oil, cilantro and watercress. Set aside.
- For the chorizo filling: Heat the oil in a large skillet until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes, stirring a few times. With a slotted spoon, remove the sausage to a paper-towel-lined plate.
- Add the onions and peppers to the pan drippings and cook, stirring occasionally, until soft, about 8 minutes. If the chorizo is in large chunks, chop it coarsely, then stir it into the onions and peppers. Add the eggs, and scramble until soft curds form. Season with salt and pepper, then stir in the cilantro and remove from the heat.
- To assemble: Preheat the oven to 425 degrees F. Brush a nonstick baking sheet with some oil. Spread a thin layer of the beans across the center of a tortilla, leaving a 1-inch border. Top with some of the chorizo filling and a handful of Monterey Jack. Fold in the sides of the tortilla, and then roll from the bottom into a tight cylinder. Place seam-side down on the baking sheet and repeat with remaining tortillas, beans, filling and cheese. Brush the tops and sides of the burritos with canola oil, and bake until golden brown and crispy, about 7 minutes. Transfer to a platter, and top with Avocado-Tomato-Watercress Salsa, cotija and cilantro leaves. Garnish the platter with lime wedges.
BREAKFAST WRAP/CHIMICHANGA MADE YOUR WAY
I found a recipe in TOH magazine and it sounded really good, but knew I would want to tweak for my tastes, so I searched for a breakfast chimichanga and found a recipe at Mission Food Service. You could use different types of meat, veggies and cheeses. I prefer a crisy outside, so will fry mine in a bit of oil on all sides, but for those that want a healthier breakfast, just make it a wrap. This calls for a 12 inch tortilla, so if you use a smaller or larger tortilla, you will need to adjust the amounts accordingly. The recipe is for one serving, but very easily can changed to make more than one.
Provided by diner524
Categories Breakfast
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter over medium high heat. Add onion, mushroom, and bell pepper and sauté until softened. Add ham, toss and sauté until heated throughout. Add beaten eggs to the skillet and season with salt and pepper. Cook until just set. Remove from heat and allow to cool slightly.
- Transfer egg mixture to the center of the tortilla. Top with cheese. Fold in sides, then fold forward tightly to seal. Place in a deep fat fryer or skillet and fry in hot oil heated to 350ºF. Fry on all sides until crisp. Serve immediately.
Nutrition Facts : Calories 711.6, Fat 38.5, SaturatedFat 17.7, Cholesterol 457, Sodium 2013.5, Carbohydrate 47.6, Fiber 3, Sugar 2.9, Protein 41.6
BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
BAKED CHICKEN AND RICE CHIMICHANGAS
I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!
Provided by Lil' Luna
Categories Trusted Brands: Recipes and Tips Knorr®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
- Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
- Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
- Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.
Nutrition Facts : Calories 667.2 calories, Carbohydrate 50.7 g, Cholesterol 80.2 mg, Fat 27.9 g, Fiber 7.8 g, Protein 34.1 g, SaturatedFat 12.2 g, Sodium 1064.7 mg, Sugar 2.7 g
BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
BAKED CHIMICHANGAS
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
BAKED CHIMICHANGAS
If served with rice and refried beans you will be rolling away from the table. I make these for tailgate parties at my house-keeps them full and happy!!!!!! Please note prep time does not include cooking the meat, which can be done a day in advance.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- After stewing the meat on a crockpot or pan drain off liquid and reserve.
- Shred and chop meat-set aside.
- In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
- Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
- Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
- Warm tortillas in the oven so they are bendable.
- Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.
- Place on a lightly greased cookie sheet-repeat.
- Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
- With the juices from the cooked meat I make a spicy gravy to offer with this.
- When done remove from oven.
- Serve with condiments, spanish rice and refried beans.
- Believe me when I say you will roll away from the table!
- To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.
BAKED BEEF CHIMICHANGAS
Perfect for a crowd! We just loved this baked take on our Mexican restaurant faves. The meat is fall-apart tender. Mixing chilis and cilantro with the meat adds a lot of flavor. Brushing the chimichangas with a bit of oil makes the tortillas very crispy out of the oven. It's the taste of being fried, but it's baked with fewer...
Provided by Beth Colon
Categories Tacos & Burritos
Time 4h50m
Number Of Ingredients 11
Steps:
- 1. Heat skillet on stovetop on high heat with a drizzle of olive oil.
- 2. Place roast in pan.
- 3. Sear on both sides.
- 4. Place in slow cooker on high heat.
- 5. Slice onion and place on top of roast with garlic, the two packets of fajita seasoning and 1/2 cup water. Let cook for 4 hours or until you can shred the beef with a fork.
- 6. At that point, shred the beef. I find using two forks work the best.
- 7. Add the green chili and the chopped cilantro to a bowl.
- 8. Mix together with the beef.
- 9. Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
- 10. Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
- 11. Spray baking sheets with cooking spray.
- 12. Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
- 13. I fold them by folding the shell by a third.
- 14. Tuck in the sides.
- 15. Then folding them the rest of the way over. Eyeball how much of each to put on one shell, depending on how big your shells are.
- 16. Place on baking sheet seam side down. Using a pastry brush, brush the finished chimis with vegetable oil if you are using that or spray them with cooking spray if that is what you are using.
- 17. Place them in oven for about 15 minutes. Keep an eye on the bottom of the chimis. You don't want them to burn (depends on what kind of baking sheet you are using).
- 18. Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
- 19. Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)
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