I Love Chimichangas!!!!!!!!! Do you have a good recipe??????!
I Love Chimichangas!!!!!!!!! Do you have a good recipe??????
WHO HAS THE BEST RECIPE FOR CHIMICHANGAS????
Answers:
Make-Ahead Chimichangas
Have chimichangas any way you want them: right now or later, baked or fried.
Prep: 45 minutes - Bake: 40 minutes
1 pound cooked beef, pork, or chicken
1 16-ounce jar salsa
1 16-ounce can refried beans
1 4-ounce can diced green chili peppers
1 1-1/4 to 1-1/2-ounce envelope burrito or taco seasoning mix
16 7- or 8-inch flour tortillas
16 ounces Monterey Jack or cheddar cheese, cut into sixteen 5x1/2- inch sticks
Salsa (optional)
Dairy sour cream (optional)
Cooked rice (optional)
Cooking oil (optional)
1. Using two forks, shred cooked meat or chicken (should have about 3 cups). In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat until heated through.
2. In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side. For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side.
3. Bake, covered, in 350 degree F. oven for 30 minutes. Uncover and bake 10 minutes more or until heated through.
4. Serve with salsa, dairy sour cream, and hot cooked rice, if desired. Makes 8 servings.
Make-Ahead Tip: To freeze, place chimichangas in freezer containers. Seal, label, and freeze for up to 6 months.
To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree F. oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or until tortilla is crisp and brown.
Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.
Enjoy! ~-~
CHIMICHANGAS SUPREME
1 lb. lean beef
1/4 tsp. pepper
4 tomatoes
1/2 chopped onion
1 1/2 tsp. flour
1/2 c. canned whole green chiles
Oil for deep frying
1 c. shredded Wisconsin Cheddar cheese
1 c. sour cream
1/4 c. chopped green onions
Guacamole
4 black olives
1 tsp. salt
1/4 tsp. garlic powder
1 1/2 tsp. shortening
1/2 chopped pepper
4 flour tortillas
Red chile sauce
4 black olives
1 tbsp. whipping cream
2 c. shredded lettuce
Cut the beef into 4 pieces. Place in a 5-6 quart pan and add water to cover. Bring to a boil, skim the foam from the top and add the salt, pepper and garlic. Simmer until tender -- about 1 1/2 - 2 hours. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes.
Melt the shortening in a pan over medium heat. Add the onion and pepper and saute until tender. Add the flour, whisking until no lumps remain and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.
Place about 1/2 cup of meat mixture in a line down the center of each tortilla. Fold both ends over 1 to 2 inches. Then fold 1 side over the other and roll up in neat package. Secure with a toothpick.
Deep fry in very hot oil (400 F.) until crisp and well browned. Drain on paper towel. Preheat broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until cheese melts.
Combine the sour cream and whipping cream. Slice the 2 remaining tomatoes. Top the chimichangas with sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato and olives.
Quick and Easy Chimichangas
lb ground beef
1 medium onion, chopped
1 clove garlic, minced
3/4 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
8 flour tortillas (7 to 8 inches)
1/4 cup melted butter
sour cream
guacamole
Preheat oven to 475 degrees.
Brown meat with onion and garlic; drain.
Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
Fold 2 sides over filling; fold ends down.
Place seam side down in 13x9x2-inch baking dish.
Bake in preheated oven about 13 minutes or until golden brown.
To serve, top with sour cream, guacamole and additional picante sauce.
1 lb ground beef
1 medium onion, chopped
1 clove garlic, minced
3/4 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
8 flour tortillas (7 to 8 inches)
1/4 cup melted butter
sour cream
guacamole
Preheat oven to 475 degrees.
Brown meat with onion and garlic; drain.
Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
Fold 2 sides over filling; fold ends down.
Place seam side down in 13x9x2-inch baking dish.
Bake in preheated oven about 13 minutes or until golden brown.
To serve, top with sour cream, guacamole and additional picante sauce.