My Favorite Chimichanga Recipe Genius Kitchen Food

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.

STREAMLINED CHIMICHANGAS

Steps:

• Preheat oven to 475 degrees.
• Brown meat with onion and garlic.
• Drain, but do not rinse.
• Stir in picante sauce, cumin, oregano and salt.
• Simmer 5 minutes or until most of the liquid has evaporated.
• Brush one side of the tortillas with butter.
• On unbuttered side spoon heaping 1/3 cup of meat mixture into center.
• Fold 2 sides over filling, fold ends down.
• Place seam side down in a 13 x 9 x 2-inch baking dish.
• Bake for 13 minutes or until golden brown.
• To serve, top with sour cream, guacamole and additional picante sauce.

SHREDDED BEEF OR PORK CHIMICHANGAS

Steps:

• Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
• Bring to a boil then cover and cook on medium hear for at least two hours.
• After 2 hours, bring back to full boil with lid removed.
• While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
• Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
• Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
• Repeat with remaining tortillas until all the meat is used up.
• In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
• Eat'em while they're warm -- freeze the rest.
• Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
• Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).

SEAFOOD CHIMICHANGAS WITH GUACAMOLE - EMERIL LAGASSE

Steps:

• Preheat the oven to 450 degrees F.
• Lightly toast the ancho chiles, either over the burner of a gas stove, or in a large saute pan set over high heat. The skin should just start to blister. Remove from the heat and place in a bowl. Cover with hot water and let soak for 20 minutes. Drain, reserving the soaking water. Remove the stems and seeds and discard.
• Cover a baking sheet with aluminum foil. Lightly coat the aluminum foil with vegetable oil. Place the tomatoes, cut-side down, on the foil with the onion chunks and garlic cloves. Roast until tender and the skin on the tomatoes begins to blacken, about 15 to 20 minutes. Remove from the oven and cool slightly. Remove the skin from the tomatoes. Place everything in a blender. Add the soaked chiles and 1/4 cup of the soaking water and process until smooth. Add more of the soaking water, if necessary to create a smooth sauce. Add the lime juice, cumin, oregano, and cilantro and pulse to combine. Taste, and season with salt and pepper.
• To a large saute pan over high heat, add enough oil to lightly coat the bottom of the pan. Add the diced onion and saute until just translucent, about 2 minutes. Add the shrimp and scallops and cook until the shrimp just begin to turn pink and curl. Be careful not to overcook the seafood at this point, the mixture will be fried later, so it should be slightly undercooked. Add 1/2 to 3/4 cup of the sauce and cook for 3 minutes, stirring constantly. Remove from the heat and place in a bowl. Add the crab and goat cheese and mix well. Fold in the chayote and cilantro
• Place 2 cups of the remaining sauce in a saucepan. Add the cream and bring to a simmer. Reduce slightly while you are preparing the chimichangas. Taste, and reseason, if necessary. Excess sauce can be refrigerated for 1 week of frozen for 2 months.
• One at a time, place the tortillas on a work surface. Spoon a line of the seafood mixture down the center. Fold in the top and bottom to form a package, then the sides. Roll to seal. Secure shut with toothpicks
• Heat several inches of vegetable oil in a deep pot to 360 degrees F. Using tongs, lower 1 burrito at a time into the hot oil, holding it together with the tongs until it is "sealed." Continue cooking until golden brown on all sides, 3 to 5 minutes, depending upon their size.
• Drain on paper towels. Garnish with the creamy sauce guacamole, tomatoes, sour cream, cilantro, and onions, and serve hot with Black Beans.
• Guacamole: Combine all the ingredients in a small bowl and mash with the back of a fork to combine. Adjust the seasoning, to taste. Transfer to an airtight container and refrigerate until ready to use.