ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
GREEN CHILI, CHEESE, BEEF OR CHICKEN CHIMICHANGAS
My family used to call this "Cha-Ching Chimi's". They're pretty darn good if I do say so myself. Hope you all enjoy, too. Correction submitted: I incorrectly posted the amount of crushed red pepper flakes. A pinch, NOT 1/4 tsp. Sorry!
Provided by NoeleenCleary
Categories Chicken
Time 45m
Yield 6 Chimi's
Number Of Ingredients 18
Steps:
- Preheat oven to 400º.
- In a large bowl mix beef (or chicken), chilis, cilantro, cumin, oregano, cheeses, crushed red pepper flakes and green onions. Divide mixture into 6 portions - about ½ cup each.
- Place one portion of the meat/cheese mixture in a line on the tortilla, leaving room to fold.
- Fold sides over to about 1" each side - just covering filling.
- Roll up from the bottom. Using a pasty brush, brush seam side with a little olive oil. Place seam side down on baking sheet.
- Repeat for remaining tortillas.
- Brush tops with remaining olive oil.
- Bake on center rack of oven at 400º for about 20-25 minutes or until golden brown.
- Garnish as desired and serve with refried beans, rice or salad.
Nutrition Facts : Calories 858.4, Fat 73.5, SaturatedFat 29.9, Cholesterol 102, Sodium 764, Carbohydrate 30.6, Fiber 2.2, Sugar 1.9, Protein 18.1
GREEN CHILI CHIMICHANGAS
Beef and green chilies mixed with beef gravy. Can be fried for chimichangas or rolled in warm tortilla for green chili burrito. It is simple and good. I usually don't measure, so I'm guessing on amounts. Feel free to use less or more of something.
Provided by STARTERWIFE
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix gravy, chiles, and beef in a bowl.
- Put about 1/2 cup mixture in tortilla and roll up burito style (they roll better if warmed slightly).
- Fry until golden brown.
- Can be topped with your favorites such as sour cream, guacamole, lettuce, tomatoes, salsa, etc.
Nutrition Facts : Calories 370.5, Fat 23.7, SaturatedFat 4, Cholesterol 1.4, Sodium 1072.1, Carbohydrate 33.3, Fiber 2.4, Sugar 2.4, Protein 6.8
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.
CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..
Makes 8-9 chimichangas,I usually serve one per plate with other sides,such as refried beans,corncake,mexican salad and of course flan for dessert......My DH and I really like this dish,it is sure to be a crowd pleaser...
Provided by Potluck
Categories Chicken
Time 1h10m
Yield 8-9 chimichangas, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Place 1lb. or approx.4 large chicken breast in broth to cook till fork tender.
- Drain,but reserve 1 cup broth.
- When cool to handle,cut into 1/4"-1/2" diced pieces.
- Add first 8 ingredients to pot and cook to melt cheese and well blended.
- Heat tortillas.Preheat oven 400.
- Place 1/3 cup filling on each and roll ends and sides,to make a rectangle.
- Seams down in pam sprayed 13x9 baking dish.
- Brush tops with olive oil or spray with pam also.
- Bake 25 minutes till browned and crisped.
- In saucepan,pour reserved broth.
- 1/4 cup flour,1tsp chicken bouilion,and 1 1/2 tsp cumin whisk,till blended.
- Add 1/2 cup milk whisking till smooth and thickened. Add 4oz can diced green chiles.Pour spoonfuls of sauce over chimichanga when ready to serve.I added cooking chicken and sauce to prep time.Sauce should resemble in thickness of a gravy.
Nutrition Facts : Calories 324.3, Fat 14.1, SaturatedFat 6.7, Cholesterol 25.1, Sodium 916.5, Carbohydrate 34.1, Fiber 2.2, Sugar 2.5, Protein 14.7
BAKED CHICKEN CHIMICHANGAS
Make and share this Baked Chicken Chimichangas recipe from Food.com.
Provided by McGelby
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475.
- Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
- Simmer 5 minutes or until most of liquid is evaporated.
- Brush one side of tortillas with butter.
- Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
- Top with 2 tablespoons cheese.
- Fold 2 sides over filling and fold ends down.
- Place seam side down in 13x9x2 inch baking dish.
- Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
- Top with guacamole, sour cream and additional picante sauce.
Nutrition Facts : Calories 675.4, Fat 33.6, SaturatedFat 16.1, Cholesterol 121.3, Sodium 1493.5, Carbohydrate 54.2, Fiber 4.1, Sugar 3.6, Protein 38
More about "chili cheese chimichangas food"
CHEESY GREEN CHILE CHICKEN CHIMICHANGAS - TWO PEAS
From twopeasandtheirpod.com
5/5 (1)Total Time 23 minsCategory Main CourseCalories 391 per serving
- In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained green chiles. Mix well to incorporate.
- On a work surface, working with one at a time, place one quarter of the chicken mixture (almost 3/4 cup) onto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with remaining tortillas and filling.
- Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking. Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. For a toaster oven-style air fryer, cook at 350 degrees F, for the same amount of time. Repeat with the remaining chimichangas.
HOMEMADE CHIMICHANGA RECIPE - CHICKEN OR BEEF! | THE …
From therecipecritic.com
CHILE RELLENO CHIMICHANGAS - THE GENTLE CHEF
From thegentlechef.com
10 BEST MEXICAN CHIMICHANGA RECIPES | YUMMLY
From yummly.com
CHICKEN, CHILE, AND CHEESE CHIMICHANGAS - FIERY FOODS
From fieryfoodscentral.com
BEEF AND CHEESE CHIMICHANGAS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
15 CHIMICHANGA CHEESE SAUCE - SELECTED RECIPES
From selectedrecipe.com
FOOD GUIDE – CHEESY GREEN CHILE CHICKEN CHIMICHANGAS
From growmecoffee.com
BEEF AND CHEESE CHIMICHANGA – RECIPES AND KITCHEN
From recipesandkitchen.com
CHILE CHEESE CHIMICHANGA - RECIPES | COOKS.COM
From cooks.com
GREEN CHILE AND CHEESE CHIMICHANGAS - KENT ROLLINS
From kentrollins.com
WHAT IS A CHIMICHANGA? - FOOD NETWORK
From foodnetwork.com
GREEN CHILI BEEF CHIMICHANGA WITH THE GREEN SAUCE | KENT ROLLINS
From kentrollins.com
WHAT TO SERVE WITH CHIMICHANGAS - 15 DELICIOUS SIDE DISHES
From pantryandlarder.com
13 CHIMICHANGA RECIPES TO RECREATE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love