South O The Border Essentialschicken Chimichangas Recipes

ALMOST-FAMOUS CHIMICHANGAS

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.

4-BERRY CHIMICHANGAS

Steps:

• Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
• Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
• Combine the sugar and lime zest on a small plate.
• Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
• Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.

ALMOST FAMOUS CHIMICHANGAS

Steps:

• To Make Mexi-Sauce:.
• Saute onion and garlic in a skillet coated with cooking spray til tender. Add pinches of spices, sugar and salt and cook 30 seconds. Stir in the canned chiles and cook 2 minutes. Add broth and simmer til thickened nicely; puree. Stir in 1/4 c cilantro.
• To Make Chimichangas:.
• Preheat oven to 450. Melt the butter with 2 T oil in a skillet; transfer to a bowl. Heat remaining oil in the skillet. Add the onion, garlic, and jalapeno and cook til soft, about 3 minutes. Add chili powder, cumin, cinnamon and 1 t kosher salt. Toast 30 seconds. Add the tomato and cilantro and cook til slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread about 2 T beans down the center of each tortilla, leaving 2" border on both ends. Top with 1 c chicken mixture and 1/4 cheese. Fold in ends and roll up.
• Put chimichangas seam side down on the baking sheet; brush them with the butter-oil mixture. Bake 8-10 min per side, brushing again after you flip. Top with sauce, more cheese, lettuce and tomato. Great served with mexican rice and more beans.

MINI CHIMICHANGAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.

BAKED PORK CHIMICHANGAS

Steps:

• Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes., Shred meat with 2 forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam sides down on two 15x10x1-in. baking pans coated with cooking spray., In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. Serve immediately or cool, wrap and freeze for up to 3 months., To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

CHICKEN - SOUTH OF THE BORDER

Steps:

• Pound chicken breast halves to 1/2 inch thickness.
• Combine flour and seasonings in a medium bwl.
• Lightly beat eggs.
• Measure cornmeal into a shallow bowl.
• Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
• Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
• Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
• Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.