Turtlechimichangasdessert Recipes
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.
CHIMICHANGAS
Time 30m
Number Of Ingredients 27
Steps:
- FOR CHICKEN: ------------------ Place chicken into a large sauce pan. Pour in the water and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder & cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium low. Simmer for 15 minutes. After 15 minutes, stir in 4 ounces of green chilies, onion and garlic; continue simmering until liquid has reduced to 1 cup. Remove chicken, shred with 2 forks and return to onion mixture. ------------------ FOR BEEF: ------------------ Place ground beef in a skillet and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, cayenne pepper & onion. Cook beef until cooked through. Add garlic and green chilies and cook for 2 more minutes. ------------------ SOUR CREAM SAUCE: ------------------ While oil is heating, In a small sauce pan melt butter over medium heat. Slowly stir in the flour and cook for 1 minute (mixture will be thick). SLOWLY whisk in the water 1/4 cup at a time, thoroughly incorporating all the water before adding more - your mixture will thicken up significantly and then thin out again. Add Bouillon cube and stir until dissolved. Whisk in reserved 3 ounces of chilies and sour cream. Set Aside Once meat of choice is cooked, heat oil in a deep fryer or large sauce pan until it reaches 375*F ------------------ TO FRY: ------------------ Heat oil to 375*F in a deep fryer or in a large sauce pan. Lay out one egg roll wrapper, diamond shaped so tip is facing the top. Spoon 2-3 Tabelspoons of filling into egg roll. Add a 2 Tablespoons of cheese on top of filling. Using a small cup of water and your finger, wet ALL edges of the egg roll wrapper. Roll according to package directions, sealing up edges as you go along. Once all egg rolls are prepared, slowly lower several chimichangas into hot oil with a pair of tongs. Don't crowd the pan. Cook chimichangas until golden on each side (about 1 minute per side). Remove from oil and place on a paper towel lined plate. Serve Immediately with sour cream sauce as a dip or poured over the top.
Nutrition Facts : ServingSize 7
TURTLE SKILLET
This caramel-chocolate dip with buttery biscuit dippers is delicious! You can use refrigerated croissants instead of biscuits for a flakier texture and caramel dip instead of sauce. -Betsy Tankersley, Flat Rock, North Carolina
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Coat bottom and sides of a 10-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Cut each biscuit in half; roll each piece into a ball. Place along outer edge of prepared skillet, leaving center open. Brush biscuit balls with remaining 2 tablespoons butter., In a small bowl, beat cream cheese and caramel topping until blended. Pour into center of skillet; sprinkle with chocolate chips. Bake until biscuits are browned and chocolate is softened, 25-30 minutes. If desired, stir cream cheese mixture until combined. Sprinkle with confectioners' sugar; serve warm.
Nutrition Facts : Calories 416 calories, Fat 23g fat (13g saturated fat), Cholesterol 40mg cholesterol, Sodium 653mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
TURTLE CHIMICHANGAS DESSERT
These are oh-so-good, and worth every calorie. I make this special treat for the kids one or two times a year, as dessert with a Mexican meal. (Well, okay, I also enjoy them as a "special treat" for myself.)
Provided by TasteTester
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place one candy bar in the center of a tortilla. Fold the bottom of the tortilla up & over the candy bar, and then fold the sides in and over. Fold the top of the tortilla over the folded sides and put on a baking sheet seam side down. Repeat to make the remaining chimichangas.
- Heat vegetable oil in a large pot or deep fryer to 360 degrees. Place 2 chimichangas, seam side down, in the hot oil. Hold the chimichangas down in the oil with tongs for a few seconds to seal. Cook until golden brown on all sides, about 2-3 minutes. Drain the chimichangas on a wire rack and repeat to make the remaining chimichangas.
- Heat the caramel sauce in a small saucepan over medium heat. Add the pecans and bring just to a boil, stirring occasionally. Remove from heat and cool slightly, about 5 minutes. Heat the hot fudge in a microwave on high for about 30 seconds. Place a chimichanga on each dessert plate and top with the caramel-pecan sauce. Drizzle hot fudge over the chimichanga and serve with a scoop of vanilla ice cream.
Nutrition Facts : Calories 823.2, Fat 32.9, SaturatedFat 10.5, Cholesterol 12, Sodium 785.8, Carbohydrate 121.8, Fiber 6.7, Sugar 40, Protein 13.2
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