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.
TOP NOTCH TOP ROUND CHIMICHANGAS
Steps:
- In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
- Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
- To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
STREAMLINED CHIMICHANGAS
This is a great tasting recipe and so easy that even my daughter doesn't complain when I ask her to make it.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
CHICKEN CHIMICHANGAS
I wanted to make chimichangas but all the recipes I found were so bland. So I combined some ingredients that I knew worked well together and supplemented with the other ingredients from several recipes. And it turned out delicious! Make sure to make the cheese dip to that is also in the recipe.
Provided by Chef 495452
Categories Mexican
Time 45m
Yield 4-6 chimichangas, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute garlic, onion in small amount of olive oil.
- Combine garlic and onion with other ingredients from above and boil until chicken is cooked. Don't add water because you have the chicken broth.
- Shred chicken with fork and place back in mixture.
- Just before placing chicken mixture in flour tortilla, strain with slotted spoon. Make sure to get excess liquid out. Place 1 scoop of filling into 1 burrito size tortilla.
- Next, pour cheese dip on top.
- Close tortilla in chimichanga shape and hold together with toothpicks (2-3). Repeat with remaining tortillas and chicken mixture.
- Place chimichangas on greased cookie sheet. Use basting brush and baste olive oil on tops and sides of chimichangas.
- Bake 350 for 15-20 minutes or desired crunch/golden on top to your liking.
- Serve topped with more cheese dip, lettuce, hot sauce, etc.
- Cheese Dip: Combine the cheese ingredients and melt on stove on low. Make sure to stir often. If you can't find Extra Melt American Cheese just use regular White American Cheese.
Nutrition Facts : Calories 717, Fat 50.4, SaturatedFat 23.4, Cholesterol 159.9, Sodium 1824.7, Carbohydrate 18.8, Fiber 2, Sugar 2.3, Protein 47.8
SHRIMP CHIMICHANGAS
Make and share this Shrimp Chimichangas recipe from Food.com.
Provided by Carol V.
Categories < 30 Mins
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp enough to chop.
- Remove bacon and retain about 2 tablespoons fat in pan.
- Peel and de-vein shrimp, then chunk.
- Grill in pan 1 minute.
- Stir in cheese, salsa, tomatoes and chiles.
- Turn to blend, but not long or shrimp will become tough.
- Divide and pile on tortillas.
- Fold all sides over and fasten with wooden picks.
- Slide carefully into hot oil and brown lightly.
- Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.).
Nutrition Facts : Calories 636.6, Fat 33.3, SaturatedFat 12.9, Cholesterol 139.5, Sodium 1350.4, Carbohydrate 52, Fiber 4.4, Sugar 6.1, Protein 31.9
QUICK AND EASY CHIMICHANGAS
Make and share this Quick and Easy Chimichangas recipe from Food.com.
Provided by carolinafan
Categories One Dish Meal
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Brown meat with onion and garlic; drain.
- Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
- Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
- Fold 2 sides over filling; fold ends down.
- Place seam side down in 13x9x2-inch baking dish.
- Bake in preheated oven about 13 minutes or until golden brown.
- To serve, top with sour cream, guacamole and additional picante sauce.
CHIMICHANGAS
This recipe is from a southwestern cookbook sent me by Nurslinda. It is easy and delicious. Serve with a green salad and refried beans and/or Spanish rice. Oranges make a good dessert.
Provided by Countrywife
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- Brown ground beef and onion. Drain excess grease.
- Add red wine vinegar, red chiles, cinnamon, cloves, green chiles, and tomatoes.
- Bring to a boil, reduce heat and simmer uncovered 15 minutes.
- Spoon 1/2 cup of the meat mixture into the center of each tortilla.
- Brush the edges of the tortillas with the beaten egg to seal.
- Fold the tortillas over the meat mixture to make a square bundle.
- Brush each chimichanga with melted margarine.
- Place on non-stick cookie sheet with seam side down.
- Bake 10-12 minutes until lightly browned and heated through.
- Top with salsa and sour cream (optional).
Nutrition Facts : Calories 487, Fat 23.2, SaturatedFat 7.2, Cholesterol 126.6, Sodium 551.6, Carbohydrate 38.2, Fiber 3.4, Sugar 4.7, Protein 30.5
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