Grilled Shredded Brisket Chili Cheese Chimichangas Recipes

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GRILLED BEEF CHIMICHANGAS



Grilled Beef Chimichangas image

I created this recipe when I didn't have the ingredients for my go-to dish. After making this, it became my new favorite! -Jackie Burns, Kettle Falls, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1 small onion, chopped
2 garlic cloves, minced
1 can (4 ounces) chopped green chiles
1/4 cup salsa
1/4 teaspoon ground cumin
6 whole wheat tortillas (8 inches)
3/4 cup shredded Monterey Jack cheese
Reduced-fat sour cream and guacamole, optional

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chiles, salsa and cumin., Spoon 1/2 cup beef mixture across center of each tortilla; top with 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10-12 minutes or until crisp and browned, turning once. If desired, serve with sour cream and guacamole.

Nutrition Facts : Calories 295 calories, Fat 12g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 370mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

CHIVICHANGAS DE MACHACA (STEWED BRISKET AND CHEESE CHIMICHANGAS)



Chivichangas de Machaca (Stewed Brisket and Cheese Chimichangas) image

Teo Diaz grew up eating chivichangas, or small burritos typically filled with stewed meat, almost every day in San Luis, Arizona, just miles from the U.S.-Mexico border. His single mother would prepare a dozen or more of them early each morning before heading out to pick and pack produce in the fields of nearby Yuma, wrapping them individually in aluminum foil and leaving them on the counter for her six children to eat throughout the day. Now the chivi, as he calls it, is one of the most beloved items on the menu at his tiny downtown Los Angeles taqueria, Sonoratown. The kitchen is too small for a stove, so he simmers brisket in an industrial-sized rice cooker before shredding it and cooking it a second time with fire-roasted chilies, tomatoes, and heaps of grated cheese. The result, wrapped in a fragrant, chewy handmade tortilla, is perfectly spiced and mouthwateringly unctuous. Everyone will want seconds.

Provided by Samin Nosrat

Categories     dinner, lunch, snack, burritos and nachos, project, main course

Time 4h

Yield Makes enough filling for about 12 chivichangas

Number Of Ingredients 16

2 pounds beef brisket, cut into approximately 4-by-3-inch pieces
1/2 yellow onion, outermost layer peeled
4 cloves garlic, unpeeled
2 tablespoons plus 2 teaspoons Diamond Crystal Kosher Salt, or 4 teaspoons fine sea salt
1 1/4 teaspoons ground coriander
1 1/4 teaspoons ground cumin
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons cayenne powder
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
4 Roma tomatoes
4 fresh Anaheim peppers
3/4 cup (about 2 ounces) finely grated Cheddar cheese
1 1/2 cups (about 4 ounces) finely grated Monterey jack cheese
Flour tortillas (see recipe or use store-bought 8-inch tortillas)
Sliced radishes and lime wedges for serving

Steps:

  • Place brisket, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5-quart pot or Dutch oven. Add 3 cups water and cover pot. Bring to a boil, then reduce heat and simmer for 3 hours or until meat is tender when pierced with a fork.
  • If using a charcoal grill, fill a chimney starter with charcoal and light. When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high. If using a broiler, turn oven to broil setting.
  • Grill tomatoes and peppers over medium-high heat (or broil) rotating from time to time, until skins are evenly blistered and charred, about 20 minutes. Place into a metal bowl and seal with plastic wrap. When cooled, peel tomatoes and peppers and discard skin and stems. Use your hands to crush tomatoes and peppers into a rough salsa in the bowl. Set aside.
  • When tender, remove meat from pot and set aside. Discard onion, garlic, and all but 1 cup cooking liquid. When meat is cool enough to handle, shred thoroughly, scraping off any fat and setting aside as you go. Finely chop the fat and add back into meat.
  • Return pot to stove and set over medium heat. Add meat, fat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust seasoning with salt as needed. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.
  • To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then pull the edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.
  • Stoke grill or preheat griddle or skillet to medium-hot. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown. Serve hot with sliced radishes and wedges of lime.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 0 grams

SHREDDED BEEF CHIMICHANGAS



Shredded Beef Chimichangas image

Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.

Provided by VARISSUL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h10m

Yield 4

Number Of Ingredients 11

2 pounds boneless beef chuck roast, trimmed of fat
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 cup salsa
½ cup shredded Monterey Jack cheese
½ cup sour cream

Steps:

  • Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
  • Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g

GROVE'S BRISKET CHIMICHANGA



Grove's Brisket Chimichanga image

Gathered together from leftovers but oh so delicious!

Provided by swibirun

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 5

1 ea Tortillas (flour)
2 slices Smoked beef brisket chopped
1/4 cup Rice pilaf see partial recipe
1/8 cup Monterey jack cheese shredded
2 tablespoon Mexi-ranch sauce

Steps:

  • Mexi-ranch sauce: mix 3 parts of ranch dressing with 1 part taco sauce. Set aside, even better if made ahead. (btw, this sauce is the sauce from the clone of Applebee's Fiesta Chicken recipe) Rice Pilaf: Used our normal recipe, which includes diced red pepper, fresh parsley, carrot, and onion. If making it just for this recipe, I would use cilantro instead of parsley. Better yet, I'd use a Mexican rice recipe. The brisket was leftover smoked brisket using the Red's BBQ Brisket recipe on BigOven (#162281) that I posted from the BBQ Faq. If I didn't have leftover brisket around (which is incredible), I might substitute slices of grilled flank steak. Spread chopped meat, rice, & cheese on one half of the tortilla. Top it with 1 tablespoon (or more if you like) of the mexi-ranch sauce. Fold up the horizontal (what will be the short ends) of the tortilla. Roll up into a burrito shape. You can seal the tortilla with a touch of the sauce. I like to press mine a little bit flat (as opposed to round). In a medium saute pan, heat 3 tablespoons of vegetable oil over medium-high heat. Place chimichanga, seam side down and simmer until that side is golden brown. Flip and simmer the other sides until all golden brown. Remove and let cool. Cut in half at a 45 degree angle. Garnish plate with more of the Mexi-ranch sauce and diced cilantro.

Nutrition Facts : Calories 543 calories, Fat 19.63837 g, Carbohydrate 71.43077 g, Cholesterol 51.12725 mg, Fiber 10.0674003047943 g, Protein 23.01054 g, SaturatedFat 7.6864765 g, ServingSize 1 1 Serving (231g), Sodium 186.743 mg, Sugar 61.3633696952057 g, TransFat 2.010393 g

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

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.

EMERIL'S CHICKEN CHIMICHANGAS



Emeril's Chicken Chimichangas image

by Emeril Lagasse. These are winners. I usually top with canned green enchilada sauce. The whole family loves them.

Provided by jenpalombi

Categories     Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil, plus 8 cups for frying
1/2 cup diced white onion
1 1/2 teaspoons minced garlic
1 tablespoon chili powder
1/2 teaspoon chili powder
1/4 teaspoon ground oregano
1/2 teaspoon ground cumin
1 1/2 lbs cooked chicken breasts, shredded while warm
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (4 1/2 ounce) can chopped green chilies, drained
8 (10 inch) flour tortillas, warmed
1 cup shredded monterey jack cheese

Steps:

  • Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
  • One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
  • Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
  • Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.

Nutrition Facts : Calories 484.2, Fat 20, SaturatedFat 6.4, Cholesterol 84, Sodium 893, Carbohydrate 39.4, Fiber 3.1, Sugar 2.8, Protein 35.3

GREEN CHILI, CHEESE, BEEF OR CHICKEN CHIMICHANGAS



Green Chili, Cheese, Beef or Chicken Chimichangas image

My family used to call this "Cha-Ching Chimi's". They're pretty darn good if I do say so myself. Hope you all enjoy, too. Correction submitted: I incorrectly posted the amount of crushed red pepper flakes. A pinch, NOT 1/4 tsp. Sorry!

Provided by NoeleenCleary

Categories     Chicken

Time 45m

Yield 6 Chimi's

Number Of Ingredients 18

1 (4 ounce) can diced green chilies
1 teaspoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves, crushed
1 pinch crushed red pepper flakes
2 cups shredded beef or 2 cups chicken
3/4 cup shredded cheddar cheese, plus extra
cheddar cheese, for garnish
3/4 cup shredded monterey jack cheese, plus extra
monterey jack cheese (to garnish)
1/3 cup green onion, chopped, including tops, plus extra
green onion, for garnish
3 -4 tablespoons olive oil (I use Extra Virgin)
6 (8 inch) flour tortillas
shredded cheese
pico de gallo
chopped green onion
guacamole

Steps:

  • Preheat oven to 400º.
  • In a large bowl mix beef (or chicken), chilis, cilantro, cumin, oregano, cheeses, crushed red pepper flakes and green onions. Divide mixture into 6 portions - about ½ cup each.
  • Place one portion of the meat/cheese mixture in a line on the tortilla, leaving room to fold.
  • Fold sides over to about 1" each side - just covering filling.
  • Roll up from the bottom. Using a pasty brush, brush seam side with a little olive oil. Place seam side down on baking sheet.
  • Repeat for remaining tortillas.
  • Brush tops with remaining olive oil.
  • Bake on center rack of oven at 400º for about 20-25 minutes or until golden brown.
  • Garnish as desired and serve with refried beans, rice or salad.

Nutrition Facts : Calories 858.4, Fat 73.5, SaturatedFat 29.9, Cholesterol 102, Sodium 764, Carbohydrate 30.6, Fiber 2.2, Sugar 1.9, Protein 18.1

CHIMICHANGAS



Chimichangas image

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

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

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.

BEEF CHIMICHANGAS



Beef Chimichangas image

The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.

Provided by Linda Peterson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
¼ cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
¼ cup margarine
6 (7 inch) corn tortillas

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
  • Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
  • Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g

BAKED CHIMICHANGAS WITH SHREDDED BEEF



Baked Chimichangas with Shredded Beef image

Number Of Ingredients 15

SHREDDED BEEF
1 (1 1/2 pound) beef chuck roast
1/2 cup chopped onion
1 to 2 teaspoon , crushed red pepper flake
1 teaspoon coarse ground black pepper
6 cups water
CHIMICHANGAS
8 (9 or 10-inch) flour tortillas
1 (16-ounce) can refried beans
1/2 cup chopped onion
2 medium tomatoes, seeded, chopped
3 tablespoons margarine or butter, melted
1/2 cup salsa
1/2 cup sour cream
1/2 cup purchased guacamole

Steps:

  • 1. In large saucepan, combine all shredded beef ingredients. Cover cook over medium-high heat until mixture comes to a boil. Reduce heat to medium cook 1 to 1 1/2 hours or until beef is fork-tender, stirring occasionally and adding water if necessary.2. Remove beef from water.* Cool 15 minutes or until easy to handle. To shred beef, with 2 forks, pull beef apart along the grain of the beef.**3. Heat oven to 350°F. Spread 1/4 cup refried beans onto center of each tortilla. Top each with 1/2 cup shredded beef, 1 tablespoon onion and 2 tablespoons tomato. Fold sides of tortillas toward center fold ends up. Place, seam side down, on ungreased cookie sheet. Brush each filled tortilla with melted margarine.4. Bake at 350°F. for 30 to 40 minutes or until golden brown and thoroughly heated. Serve with salsa, sour cream and guacamole.TIPS:*Cooking liquid can be refrigerated to use as broth in soups and stews. Remove fat from broth before using.**At this point, beef can be refrigerated for 1 day or wrapped and frozen for up to 1 month.Nutrition Information Per Serving: Serving Size:1 Chimichanga * Calories: 430 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 6 g 30% * Cholesterol: 50 mg 17% * Sodium: 740 mg 31% * Total Carbohydrate: 46 g 15% * Dietary Fiber: 6 g 24% * Sugars: 5 g * Protein: 22 g * Vitamin A: 10% * Vitamin C: 10% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Medium-Fat Meat, 1 Fat or 3 Carbohydrate, 2 Medium-Fat Meat, 1 Fat

Nutrition Facts : Nutritional Facts Serves

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From pinterest.com


RECIPE FOR SHREDDED BEEF CHIMICHANGAS - CREATE THE MOST …
Shredded Beef Chimichangas Recipe | Allrecipes. trend www.allrecipes.com. Step 1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin.
From recipeshappy.com


GRILLED SHREDDED BEEF CHIMICHANGAS | SHREDDED BEEF CHIMICHANGA …
Nov 12, 2019 - Skip the frying and serve these Grilled Shredded Beef Chimichangas stuffed with fiesta seasoned shredded beef and cheese, instead. Nov 12, 2019 - Skip the frying and serve these Grilled Shredded Beef Chimichangas stuffed with fiesta seasoned shredded beef and cheese, instead. Pinterest . Today. Explore. When autocomplete results are available use …
From pinterest.ca


CHEESE STEAK CHIMICHANGAS RECIPE - MUNCHKIN TIME
2020-01-08 Instructions. Preheat the oven to 400F. Using a nonstick skillet over medium high heat and working in batches, add steak slices and cook for 5-7 minutes or until meat is cooked thru. Stirring few times. Transfer beef to a colander to drain and return it back to the skillet.
From munchkintime.com


SHREDDED STEAK, CHEESE & RICE CHIMICHANGAS - EL MONTEREY
Your family will delight in each bite of flavorful shredded steak, cheddar, mozzarella, and Monterey Jack cheeses, and authentic Mexican spices wrapped in a lightly-fried oven-baked flour tortilla. Inspired by a treasured Ruiz family recipe, these packaged frozen chimichangas are only a few minutes away from your table. 11g protein per serving.
From elmonterey.com


SHREDDED BEEF CHIMICHANGAS - HOUSE OF NASH EATS
2017-04-08 Add the shredded meat, green chili salsa, and beef broth. Cook, stirring occasionally, for about 5 minutes, giving the mixture time to thicken a bit and for the meat to absorb some of the salsa and broth. Taste and adjust salt, if necessary. Remove from heat. Warm the tortillas in the microwave between two damp paper towels for one minute so ...
From houseofnasheats.com


CHIMICHANGAS WITH GRILLED VEGETABLES - EL MONTEREY
Here's a recipe for Chimichangas with Grilled Vegetables. Warm up Chicken & Cheese Chimichangas according to the package instructions. Marinate vegetables like peppers and onions in vinaigrette and grill them to al dente (still firm but not raw). Mix Alfredo and Salsa; bring to a simmer. Arrange vegetables and chimichangas on platter.
From elmonterey.com


CHICKEN CHIMICHANGAS (AIR FRYER OR BAKED) - SKINNYTASTE
2019-06-11 Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling. Preheat the air fryer to 400°F. Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket.
From skinnytaste.com


GRILLED BEEF CHIMICHANGAS RECIPE - FOOD NEWS
1.) Heat a pot over medium heat. Add the chicken, onions, bell peppers, tomatoes, salt, and pepper into the pot. 2.) Mix and coat the chicken with the ingredients.
From foodnewsnews.com


SLOW COOKER SHREDDED BEEF CHIMICHANGA RECIPE - MY NATURAL …
2019-11-13 Instructions. Place the stew meat, beef broth, garlic, chili powder, cumin, salt, oregano, and pepper in a crock pot. Cook on high heat for four hours or low for eight hours. Shred the meat with a fork or tongs. Heat one inch of oil in a frying pan over medium/high heat.
From mynaturalfamily.com


10 BEST SHREDDED BEEF CHIMICHANGAS RECIPES | YUMMLY
The Best Shredded Beef Chimichangas Recipes on Yummly | Healthy, Easy Shredded Beef Chimichanga, Shredded Beef Chimichangas, Shredded Beef Chimichangas
From yummly.com


CHICKEN CHIMICHANGA RECIPE - TASTE AND TELL
2021-09-13 Preheat the oven to 350ºF. Place a cooling rack on a baking sheet and set aside. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, …
From tasteandtellblog.com


GRILLED CHIMICHANGAS - DATE NIGHT DOINS BBQ FOR TWO
2015-03-28 Cooking Directions: Louisiana Wood Pellet Grill. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
From datenightdoins.com


GRILLED SHREDDED BEEF CHIMICHANGAS RECIPE | YUMMLY | RECIPE
Oct 21, 2020 - great way to use up leftover pot roast. will be saving this recipe for many dinners. Oct 21, 2020 - great way to use up leftover pot roast. will be saving this recipe for many dinners. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.co.uk


HOMEMADE CHIMICHANGA RECIPE - CHICKEN OR BEEF! | THE RECIPE …
2020-03-17 How to Make Chicken Chimichangas: Combine Ingredients: Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions. To assemble the chimichangas: Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge.
From therecipecritic.com


CHICKEN & CHEESE CHIMICHANGAS - RECIPE | COOKS.COM
2020-12-15 Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal. Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each Chimichanga approximately 3 ...
From cooks.com


BEEF CHIMICHANGAS RECIPE - SPICY SOUTHERN KITCHEN
2021-01-21 Secure with toothpicks. Repeat with remaining tortillas. Heat about 2 inches of oil to 375 degrees in a Dutch oven (or whatever type of pan you like to fry in). Fry 2 chimichangas at a time, about 2 minutes per side. Drain on paper towels. Top chimichangas with cheese, sauce, sour cream,and cilantro.
From spicysouthernkitchen.com


RECIPE FOR SHREDDED BEEF CHIMICHANGAS : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Recipe For Shredded Beef Chimichangas : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHEESY GREEN CHILE CHICKEN CHIMICHANGAS - TWO PEAS & THEIR POD
In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained green chiles. Mix well to incorporate. On a work surface, working with one at a time, place one quarter of the chicken mixture (almost ¾ cup) onto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese.
From twopeasandtheirpod.com


GRILLED SHREDDED BRISKET CHILI CHEESE CHIMICHANGAS
May 3, 2017 - A tasty variation to a traditional fried chimichanga. Prep time does not include cooking the beef. May 3, 2017 - A tasty variation to a traditional fried chimichanga. Prep time does not include cooking the beef. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


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