SNICKER BAR DESSERT CHIMICHANGAS
Make and share this Snicker Bar Dessert Chimichangas recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut 6 of the Snicker bars crosswise into 4 equal pieces.
- Arrange 6 Snicker pieces in the center of each tortilla.
- Fold up buritto style, secure ends with toothpicks.
- Transfer to a cookie sheet.
- Brush each side of chimichangas with the melted butter.
- Cover each with plastic wrap.
- Refrigerate for 1 hour.
- Preheat oven to 400.
- Uncover chimichangas and bake for 20 minutes or until golden brown and crisp.
- Meanwhile, chop remaining candy bar into pieces.
- Serve each chimichanga topped with topping ingredients and the chopped candy.
SNICKERS CHIMICHANGA'S
Make and share this Snickers Chimichanga's recipe from Food.com.
Provided by Margaret_L
Categories Candy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut 6 Snickers bars crosswise into 4 equal pieces. Arrange 6 pieces in the center of each tortilla, fold up burrito style and seal ends with a toothpick.
- Transfer to a cookie sheet, brush all sides of each burrito with melted butter; cover with plastic wrap, refrigerate for 1 hour.
- Heat oven to 400 degrees, remove plastic wrap and bake 'burritos' until golden brown and crisp, approximately 20 minutes.
Nutrition Facts : Calories 778.8, Fat 31.4, SaturatedFat 12.6, Cholesterol 29.2, Sodium 802.6, Carbohydrate 107.6, Fiber 5.1, Sugar 51.4, Protein 16.1
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.
BAKED SHREDDED BEEF CHIMICHANGAS RECIPE
Chimichangas have got to be in my top favorite foods. They are so full of flavor and texture, and everything you could ever want in a food.
Provided by Momma Cyd
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
- Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
- Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
- Then turn over and cook for another 15 minutes.
- Top with cheese, tomatoes, sour cream, guacamole, and salsa.
Nutrition Facts : Calories 475 kcal, Carbohydrate 31 g, Protein 27 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 1211 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
CHICKEN CHIMICHANGAS
Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
Provided by Rebecca Swift
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
- Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
- When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
- Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
- To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
Nutrition Facts : Calories 1595.1 calories, Carbohydrate 133.4 g, Cholesterol 214.8 mg, Fat 83.7 g, Fiber 22.1 g, Protein 79.8 g, SaturatedFat 36.6 g, Sodium 2321.7 mg, Sugar 6.1 g
SNICKERS® MARTINI
A strong but good coffee-flavored martini!
Provided by Ladams
Categories Drinks Recipes Cocktail Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice; pour in coffee-flavored liqueur, Irish cream liqueur, amaretto liqueur, hazelnut liqueur, vodka, and cream. Cover, shake, and strain cocktail into a martini glass.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 52.3 g, Cholesterol 6.8 mg, Fat 2.2 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 10.8 mg, Sugar 48.6 g
BAKED CHICKEN CHIMICHANGAS
I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
DEEP FRIED CHIMICHANGAS
This is a family favorite I created one evening when we first got our deep fryer. If you don't have a deep fryer, a skillet will work just fine.
Provided by PeachPie24
Categories Chicken
Time 1h5m
Yield 8 Chimichangas, 8 serving(s)
Number Of Ingredients 10
Steps:
- *Put chicken breasts in a large pot, cover with water.
- *Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).
- *Bring to a boil and then simmer until the chicken is completely cooked.
- *Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.
- *To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.
- *Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.
Nutrition Facts : Calories 440.4, Fat 28.8, SaturatedFat 14.8, Cholesterol 98.7, Sodium 729.3, Carbohydrate 20.8, Fiber 1.2, Sugar 1.6, Protein 24.1
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
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