Almost Famous Chimichangas Recipes
ALMOST FAMOUS CHIMICHANGAS
From Food Network Magazine. It's supposed to be a copycat of Chi-Chi's chimichanga (baked instead of fried) with their Mexi-sauce.
Provided by kitchenslave03
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To Make Mexi-Sauce:.
- Saute onion and garlic in a skillet coated with cooking spray til tender. Add pinches of spices, sugar and salt and cook 30 seconds. Stir in the canned chiles and cook 2 minutes. Add broth and simmer til thickened nicely; puree. Stir in 1/4 c cilantro.
- To Make Chimichangas:.
- Preheat oven to 450. Melt the butter with 2 T oil in a skillet; transfer to a bowl. Heat remaining oil in the skillet. Add the onion, garlic, and jalapeno and cook til soft, about 3 minutes. Add chili powder, cumin, cinnamon and 1 t kosher salt. Toast 30 seconds. Add the tomato and cilantro and cook til slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread about 2 T beans down the center of each tortilla, leaving 2" border on both ends. Top with 1 c chicken mixture and 1/4 cheese. Fold in ends and roll up.
- Put chimichangas seam side down on the baking sheet; brush them with the butter-oil mixture. Bake 8-10 min per side, brushing again after you flip. Top with sauce, more cheese, lettuce and tomato. Great served with mexican rice and more beans.
Nutrition Facts : Calories 694.1, Fat 38.9, SaturatedFat 13.7, Cholesterol 47.9, Sodium 1362.8, Carbohydrate 66.7, Fiber 10.7, Sugar 8.6, Protein 22.6
ALMOST-FAMOUS CHIMICHANGAS RECIPE
Provided by á-2510
Number Of Ingredients 20
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. Make Chi-Chi's Mexi-sauce: Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.
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