Chi Chi Surprise Recipes

ALMOST-FAMOUS CHIMICHANGAS

Almost-Famous Chimichangas image

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

Ingredients

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Mexi-sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1/2 cup chopped onion
2 chopped garlic cloves
2 4-ounce cans chopped green chiles (drained and rinsed)
1 cup chicken broth
1/4 cup chopped cilantro

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.

CHIMICHURRI SAUCE

Chimichurri Sauce image

This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.

Provided by Food Network Kitchen

Categories condiment

Time 15m

Yield 2/3 cup

Number Of Ingredients 9

Ingredients

3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
Kosher salt and freshly ground pepper
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1/4 cup ice cubes
1 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

CHI CHI

Chi Chi image

A tropical fruity alcoholic drink made with vodka, pineapple and coconut.

Provided by Julie

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 1m

Yield 1

Number Of Ingredients 6

Ingredients

1 cup crushed ice
1 (1.5 fluid ounce) jigger vodka
4 fluid ounces pineapple juice
1 fluid ounce cream of coconut
1 slice fresh pineapple
1 maraschino cherry

Steps:

In a blender, combine ice, vodka, pineapple juice and cream of coconut. Blend until smooth. Pour into a glass and garnish with a slice of pineapple and a cherry.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 45.7 g, Cholesterol 0 mg, Fat 5.9 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 5.4 g, Sodium 22.8 mg, Sugar 38.7 g

CHI CHI COCKTAIL

Chi Chi Cocktail image

Make and share this Chi Chi Cocktail recipe from Food.com.

Provided by cookiedog

Categories Beverages

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 ounces vodka
4 ounces pineapple juice
2 ounces cream of coconut
1 teaspoon confectioners' sugar (or more)
1 cup crushed ice
2 slices pineapple, speared with
2 maraschino cherries, on toothpicks, for garnish

Steps:

Into a blender, combine the vodka, pineapple juice, cream of coconut, sugar, and ice. Blend on high speed until frothy and well combined, about 30 seconds.
Pour into 2 chilled Collins glasses, and garnish with the pineapple slices and umbrellas.
Serve immediately.

CHI CHI SURPRISE

Chi Chi Surprise image

This recipe is a little something I threw together one day when I needed to go to the grocery store. Now my family wants it all the time.

Provided by tcourto

Categories Rice

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups dry instant rice
16 ounces refried beans
10 3/4 ounces tomato soup
1 cup shredded cheddar cheese
sour cream

Steps:

Cook rice according to package directions. Drain.
Put rice in bottom of a 2 quart casserole.
While rice is still hot, spread refried beans on top of rice, sealing to sides.
Spread undiluted soup on top of refried beans.
Top with cheese.
Microwave covered for 5-7 minutes, or until cheese is melted in center.
Serve with sour cream.

Nutrition Facts : Calories 297.8, Fat 7.8, SaturatedFat 4.5, Cholesterol 25.8, Sodium 626.3, Carbohydrate 44.9, Fiber 5.2, Sugar 4.4, Protein 12.1

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