Saturday, July 31, 2021

In the mood for some Chimmies?

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Almost famous Chimichangas

The original recipe is sourced from

https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-chimichangas-recipe-1973452

  • 2 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Kosher salt
  • 1 small tomato, chopped, plus more for topping
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 cups shredded rotisserie chicken
  • 1/4 cup sour cream
  • 1 15-ounce can refried beans
  • 4 10-inch flour tortillas
  • 1 cup shredded Monterey jack cheese, plus more for topping
  • Mexi-sauce, for topping (see below)
  • Shredded lettuce, for topping
  • Mexican rice, for serving
In the mood for some Chimmies?
Instructions
  1. 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 of 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 for 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.
  2. Brush a rimmed baking sheet with some of the butter-oil mixtures. Spread 2 tablespoons of 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.
  3. 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.

Make Chi-Chi’s Mexi-sauce:

  1. Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar, and salt; cook for 30 seconds. Stir in two 4-ounce cans of chopped green chiles (drained and rinsed); cook for 2minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Ground beef Chimichangas

The original recipe is sourced from

https://spicysouthernkitchen.com/beef-chimichangas/

  • 1 pound lean ground beef
  • 1/2 cup diced onion
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 (15-ounce) can refried beans
  • 1 (8-ounce) can tomato sauce
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can green chilies
  • 1 jalapeno, minced
  • 8 (10-inch) tortillas
  • wooden toothpicks
  • 1 1/2 cups shredded Cheddar cheese or Colby Jack
  • Vegetable oil
  • Cilantro and sour cream for garnish
Instructions
  1. Brown ground beef in a nonstick skillet. breaking it apart with a wooden spoon as it cooks. When it is about halfway cooked, add the onion.
  2. Once the onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook for 30 seconds.
  3. Add refried beans and 1/2 cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to the sauce.
  4. Stir to mix and remove from heat.
  5. In a medium saucepan, combine the remaining tomato sauce from 8-ounce can plus the 15-ounce tomato sauce. Add the green chilies and jalapeno. Place over medium heat to warm.
  6. If tortillas are not very pliable, heat in the microwave for about 20 seconds covered with a damp paper towel.
  7. Place about 1/3 cup filling towards one side of a tortilla. Fold over the side nearest the filling to cover the filling. Fold in the two sides and roll-up. Secure with toothpicks. Repeat with remaining tortillas.
  8. Heat about 2 inches of oil to 375 degrees in a Dutch oven (or whatever type of pan you like to fry in).
  9. Fry 2 chimichangas at a time, about 2 minutes per side. Drain on paper towels.
  10. Top chimichangas with cheese, sauce, sour cream, and cilantro.
Expert tips

The filling can be made a day ahead of time and refrigerated. Just microwave it to warm it up before using.

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