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.
THANKSGIVING CHIMICHANGA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.)
- Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside.
- Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out.
- Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled.
- Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside.
- Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy.
4-BERRY CHIMICHANGAS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
SWEET BANANA CHIMICHANGAS
Filled with a sweet banana mixture, these delicious chimichangas are the perfect cure for your sweet tooth! Serve with your favorite ice cream for dessert, or with sour cream for a decadent breakfast treat. For an extra special treat, add a few chocolate chips before rolling up the tortilla!
Provided by Mollie
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Add bananas and sugar; cook and stir until sugar is dissolved, about 5 minutes. Stir in whiskey. Add honey; simmer, stirring occasionally, until flavors are combined, about 2 minutes. Remove from heat.
- Heat tortillas one at a time in a microwave until pliable, about 8 seconds.
- Spoon some of the banana mixture onto the bottom third of a tortilla. Fold in opposing edges and roll tortilla up tightly like a burrito, securing ends with toothpicks. Repeat with remaining mixture and tortillas.
- Heat vegetable oil in a large skillet over medium-high heat. Fry tortillas until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 66.3 g, Cholesterol 30.5 mg, Fat 19.9 g, Fiber 3.7 g, Protein 6.6 g, SaturatedFat 9 g, Sodium 527.7 mg, Sugar 25.4 g
CHOCOLATE CHIMICHANGAS
Rich & wonderful. Really hits the spot when you just can't seem to get enough chocolate. I got the concept from the Rio Bravo restaurant I used to work at. They used a fry baby, I use a small omelette sized skillet. It's much easier with a fry baby.
Provided by Tina A
Categories Dessert
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil over medium heat in skillet or fry baby. If using an omelette size skillet, fill about 1/3 with oil.
- Tortilla is less likely to crack when you fold it if you microwave it for about 5-8 seconds right before you are ready to put chocolate bar inches.
- Break the Hershey bar up into 2-3 pieces. Pile the chocolate in the tortilla, leaving enough room so that no chocolate is exposed when you fold it. Fold both ends over, then roll to make a little burrito. Make sure all chocolate is covered. If any of it gets into the hot oil, it is a nasty mess. I usually test the oil by tearing off a little piece of tortilla--if it sizzles then the oil is ready.
- Using tongs to hold the chimichanga together, gently place the chimichanga into the hot oil. Let cook for a couple of minutes until bottom is golden & crispy. Then GENTLY flip over, careful not to let any chocolate spill out. Cook until that side is also golden & crispy. (Don't be suprised if you ruin one on the first try, it takes a little practice to get it just right.).
- Drain the grease by placing chimichanga on a paper towel. Then put it into a bowl or plate & top with a large scoop of vanilla ice cream. (The old fashioned kind is my favorite.) Drizzle with chocolate syrup for presentation. It's so rich that 2 people usually share one of these.
Nutrition Facts : Calories 526.2, Fat 22.4, SaturatedFat 10, Cholesterol 26, Sodium 508.8, Carbohydrate 70.6, Fiber 3.9, Sugar 31.6, Protein 10.4
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