CHEESESTEAK CHIMICHANGAS
Cheesesteak Chimichangas
Provided by The Rachael Ray Staff
Number Of Ingredients 10
Steps:
- Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add the onion and pepper to the pan, and cook until tender, 4-5 minutes
- Add the meat to the pan and continue cooking until cooked through, 3-4 minutes
- Season with salt and pepper, and remove from heat
- Divide the mixture between the four tortillas and place 2 slices of cheese inside each
- Fold it like youre wrapping up a present
- Wipe the pan out with a paper towel and return it to medium heat
- Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side
CHEESESTEAK CHIMICHANGAS
Make and share this Cheesesteak Chimichangas recipe from Food.com.
Provided by Pinay0618
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and pepper to the pan, and cook until tender, 4-5 minutes.
- Add the meat to the pan and continue cooking until cooked through, 3-4 minutes. Season with salt and pepper, and remove from heat. Divide the mixture between the four tortillas and place 2 slices of cheese inside each. Fold it like you're wrapping up a present.
- Wipe the pan out with a paper towel and return it to medium heat. Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side.
Nutrition Facts : Calories 842.4, Fat 40.1, SaturatedFat 16.2, Cholesterol 127, Sodium 1280.8, Carbohydrate 65, Fiber 4.8, Sugar 5.3, Protein 54.8
CHIMICHURRI CHEESESTEAKS
Steps:
- Preheat outdoor grill to medium-high heat.
- Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; set aside.
- Cook onion and 1/2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
- Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
- Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.
- Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
- Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts.
CHEESY CHIMICHANGAS
When I was growing up, our family would travel from our home in New York to visit Grandma in Arizona. That's where I first sampled these chimichangas. My husband loves them.-Deborah Martin, Grand Prairie, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper., Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil , Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks., Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.
Nutrition Facts : Calories 338 calories, Fat 19g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 955mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
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