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.
CRISPY TUCSON CHIMICHANGA
Number Of Ingredients 13
Steps:
- Brown ground meat, onion and garlic in electric skillet at 365°F or in large heavy skillet on medium-high heat. Drain. Stir in tomatoes, 1/3 cup salsa, chili powder, thyme, salt and cayenne. Simmer at 300°F or on medium-low heat for 10 to 15 minutes or until mixture is thickened. Stir occasionally. Remove from heat. Stir in refried beans.Heat 2 or 3 inches Crisco Oil to 365°F in deep fryer. Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center. Secure with wooden toothpick.Fry 1 or 2 at a time in deep fryer. Fry 1-1/2 to 2 minutes, until golden brown. Turn as needed for even browning. Drain on paper towels. Sprinkle each with 2 tablespoons cheese. Serve immediately with salsa, if desired.
Nutrition Facts : Nutritional Facts Serves
CREAMY CHICKEN CHIMICHANGA RECIPE BY TASTY
Here's what you need: onion, garlic, bell pepper, jalapeño, salt, pepper, rotisserie chicken, corn, cumin, paprika, cream cheese, flour tortillas, cheese blend, oil, sour cream, pico de gallo
Provided by Hector Gomez
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
- Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
- Remove chicken from the heat and place in a large mixing bowl.
- Add in cream cheese and mix until chicken becomes creamy.
- Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
- Preheat oil to 325ºF (170ºC).
- Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
- Top with sour cream and pico de gallo.
- Enjoy!
Nutrition Facts : Calories 712 calories, Carbohydrate 38 grams, Fat 41 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
More about "crispy tucson chimichanga recipes"
TUCSON'S ICONIC CHIMICHANGA (& A WORD ON THE ORIGIN)
From tucsonfoodie.com
Author Rita ConnellyEstimated Reading Time 8 mins
CRISPY TUCSON CHIMICHANGA - BIGOVEN
From bigoven.com
CRISPY CHIMICHANGAS RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 773 per serving
- Cook chorizo, ground beef, onion, and green pepper in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in beans and next 3 ingredients.
- Wrap tortillas in aluminum foil; heat at 350° for 15 minutes. Working with 1 tortilla at a time, spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture.
- Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry filled tortillas in hot oil 1 to 2 minutes or until golden. Drain. Remove wooden picks. Place chimichangas on an ungreased baking sheet. Sprinkle with cheeses. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts. Top with guacamole, sour cream, tomato, and olives.
GREEN CHILI CHICKEN CHIMICHANGAS - HOUSE OF NASH EATS
From houseofnasheats.com
TEX-MEX CHIMICHANGA RECIPE ON HONEST COOKING
From honestcooking.com
CRISPY TUCSON CHIMICHANGA | RECIPE | SEARCH | FOOD CITY
From foodcity.com
BAKED TURKEY CHIMICHANGAS RECIPE {EASY TACO TUESDAY RECIPE}
From tastesoflizzyt.com
WHAT IS A CHIMICHANGA? AND HOW TO MAKE CHIMICHANGAS
From foodnetwork.com
BAKED CHIMICHANGAS - IMMACULATE BITES
From africanbites.com
THE 15 BEST PLACES FOR CHIMICHANGAS IN TUCSON - FOURSQUARE
From foursquare.com
RECIPES - KJ'S MARKET
From kjsmarket.com
CRISPY CHIMICHANGAS, VEGAN OPTION - PRACTICAL STEWARDSHIP
From practical-stewardship.com
HOMEMADE CHIMICHANGA RECIPE - CHICKEN OR BEEF! | THE RECIPE …
From therecipecritic.com
THE BEST CHICKEN CHIMICHANGAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEEF CHIMICHANGA RECIPE (61 CENTS EACH) | CRISPY BURRITOS
From goodcheapeats.com
CRISPY TUCSON CHIMICHANGA - COOKING WITH KAY
From tapatalk.com
CRISPY BAKED CHIMICHANGAS – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
COSTCO CHIMICHANGA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY CHICKEN CHIMICHANGAS - ISABEL EATS
From isabeleats.com
CHIMICHANGA RECIPE (WITH CHICKEN) | KITCHN
From thekitchn.com
CHICKEN AND BLACK BEAN CHIMICHANGAS FOR TWO (20 MIN) - ZONA …
From zonacooks.com
BAKED CHICKEN CHIMICHANGAS - CREME DE LA CRUMB
From lecremedelacrumb.com
BEEF CHIMICHANGA RECIPE - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
CHICKEN CHIMICHANGA RECIPE - TASTE AND TELL
From tasteandtellblog.com
HOW TO MAKE CHIMICHANGAS FROM THE KING OF FLAVORTOWN HIMSELF
From wideopeneats.com
WHAT IS A CHIMICHANGA AND HOW DO YOU MAKE ONE AT HOME?
From allrecipes.com
CHICKEN CHIMICHANGAS RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
HOW TO MAKE CHIMICHANGAS | CRISPY BAKED CHIMICHANGAS
From misshomemade.com
RECIPE: YUMMY CHIMICHANGA - YUMMY AND TASTY
From yt-recipes.blogspot.com
CRISPY CHICKEN CHIMICHANGAS WITH GREEN CHILE SAUCE
From zonacooks.com
CHIMICHANGAS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CHIMICHANGA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
CRISPY CHIMICHANGAS - MEXICAN RECIPES
From fooddiez.com
CHIMICHANGAS WITH RICE AND BEANS AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
RECIPE: YUMMY CHIMICHANGA
From chili-recipes.netlify.app
BAKED CHICKEN CHIMICHANGAS - CURIOUS CUISINIERE
From curiouscuisiniere.com
EASY BAKED CHIMICHANGAS | YELLOWBLISSROAD.COM
From yellowblissroad.com
BEEF CHIMICHANGAS RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
AIR FRYER CHIMICHANGA CHICKEN - THERESCIPES.INFO
From therecipes.info
BAKED CHIMICHANGA - MEGAN VS KITCHEN
From meganvskitchen.com
CRISPY BAKED CHIMICHANGAS | RECIPE | FOOD, CHIMICHANGA, RECIPES
From pinterest.com
BAKED CHICKEN CHIMICHANGAS (GREAT LEFTOVER RECIPE!) - THE CHUNKY …
From thechunkychef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love