Mini Chimichangas Food

BEEF CHIMICHANGAS

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.

MINI CHIMICHANGAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.

ALMOST-FAMOUS CHIMICHANGAS

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.

MINI BAKED CHIMICHANGA RECIPE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• Mix the shredded chicken, shredded cheese, sour cream, 1/4 cup salsa verde, and green onions in a bowl. Lay the tortillas out and spread 2 tablespoons of refried beans across each tortilla. Top with 2 tablespoons of chicken mixture.
• To roll: fold one side of the tortilla over the fillings and pull back to make the filling tightly packed. Fold the short ends inward and roll to secure the short ends. Fold the short ends in again, if needed and roll to the end. Place the chimichangas on the prepared baking sheet.
• Brush the chimichangas completely with melted butter, or thoroughly coat with cooking spray. Bake for 10-12 minutes until golden.
• Meanwhile, place 3/4 cup of salsa verde in the blender with the flesh of one ripe avocado. Puree until smooth.
• To serve: Serve the chimichangas fresh out of the oven with a side of the creamy avocado salsa verde, or top each chimichanga with salsa verde and any other topping you like!

BAKED MINI CHIMICHANGAS WITH CREAMY SPICY GUACAMOLE RECIPE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium sauté pan over medium high heat, heat olive oil. Add garlic, red onion, poblano, and jalapeño. Cook for approximately 4 to 5 minutes, until slightly softened. Season with salt and pepper to taste. Add pepper mixture to a large bowl. Add shredded chicken, salsa, and cheese. Stir to combine well. Warm the tortillas in the microwave for approximately 20-30 seconds. In the bottom third center of each tortilla, add approximately 1 to 2 tablespoons of the filling. Fold in the sides over the filling. Roll the tortilla over the filling, up and away from you, tightly. Place seam-side down on the prepared baking sheet. Brush tops with melted butter. Bake for 15 to 20 minutes. Remove from oven and serve immediately.

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

MINI CHIMIS ( CHIMICHANGAS )

Steps:

• Mix together roast beef and salsa, warm in microwave and set aside.
• Warm tortillas, and divide roast/salsa mixture into four portions slightly off center into each tortilla.
• Top each amount of roast/salsa mixture with 1 1/2 tablespoons of shredded cheese.
• Fold each tortilla around mixture, making sure that none of the filling comes out of either end.
• In a skillet over medium heat,warm oil till hot but not smoking.
• Add tortillas, and cook on all sides until golden brown.
• If desired, serve with optional ingredients.

AIR-FRYER MINI CHIMICHANGAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with 1 point facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.

MINI CHIMICHANGAS

Steps:

• Preheat oven to 400 degrees F. Spray baking sheet with nonstick cooking spray. To prepare filling, in medium nonstick skillet, heat oil and add onions. Cook over medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell pepper, zucchini, jalapeno pepper, garlic and 1/4 cup water. Bring liquid to a boil. Cook over medium heat, stirring frequently, 7 minutes, until vegetables are tender. Add vinegar, chili powder, cumin and salt. Cook, stirring frequently, 3 minutes longer. Stir in chicken and parsley; remove from heat. Onto bottom third of each tortilla, spoon an equal amount of filling and cheese. Fold tortillas envelope-fashion to enclose. Place filled tortillas, seam-side down and 2" apart, on prepared baking sheet. Brush evenly with egg substitute and spray lightly with nonstick cooking spray. Bake for 20 minutes, until tortillas are golden brown. Serve each filled tortilla topped with sour cream.

MINI APPLE CHIMICHANGA

Steps:

• Preheat oven to 400 degrees F (function() { var a="",b=[ "adid=ada-foodhub-3-303082252", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c