DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 12 chimichangas
Number Of Ingredients 19
Steps:
- Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
- Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
- In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.
DEEP FRIED GUACAMOLE
These little guacamole bites are over the top addictive! They are so unique as well. A great addition to any appetizer platter. Serve with a salsa based dip for a perfect balance of flavour. :-) These do require some prep time, but are well worth the effort for these once in awhile, indulgent, treats. **note** prep time does NOT include freezing time
Provided by grumblebee
Categories Avocado
Time 25m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Peel and pit avocados. In a bowl, coarsely mash avocados; fold in onion, jalapenos, cilantro, lime zest and juice, salt, pepper, and garlic.
- Line an 8-inch square baking pan with wax or parchment paper. Spoon avocado mixture into pan; spread into an even layer. Place another sheet of parchment on top; freeze until solid, 6 to 8 hours.
- At least 30 mins before serving, in a small shallow bowl, beat eggs with 3 tablespoons water.
- Remove avocado mixture to a cutting board; cut into small cubes. Dip each cube in flour, then egg wash, breadcrumbs, and again in wash and breadcrumbs. Arrange in a large baking pan; cover and return to the freezer until firm, 20 to 30 minutes. (You can leave these overnight in the freezer if you want to have the prep work done ahead of time.).
- When you are ready to cook these, in a deep skillet or pot, heat oil to 350°F Fry frozen guacamole bites in batches until golden; drain on paper towels.
- Serve immediately sprinkled, if desired, with kosher salt. :-).
Nutrition Facts : Calories 172.9, Fat 8.2, SaturatedFat 1.4, Cholesterol 39.9, Sodium 255.3, Carbohydrate 20.7, Fiber 3.9, Sugar 1.5, Protein 5.1
DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE
I have not tried this recipe. I got this recipe from Food Network it's a Robert Irvine recipe from Dinner Impossible.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Special equipment: Wooden skewers or round toothpicks
- Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
- Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
- In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.
Nutrition Facts : Calories 1467.5, Fat 117.1, SaturatedFat 22.9, Cholesterol 89.7, Sodium 1004.1, Carbohydrate 70.7, Fiber 8.7, Sugar 6.4, Protein 36.4
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