Almost famous Chimichangas
The original recipe is sourced from
- 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
- 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.
- 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.
- 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:
- 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
- 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
- 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.
- Once the onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook for 30 seconds.
- Add refried beans and 1/2 cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to the sauce.
- Stir to mix and remove from heat.
- 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.
- If tortillas are not very pliable, heat in the microwave for about 20 seconds covered with a damp paper towel.
- 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.
- Heat about 2 inches of oil to 375 degrees in a Dutch oven (or whatever type of pan you like to fry in).
- Fry 2 chimichangas at a time, about 2 minutes per side. Drain on paper towels.
- Top chimichangas with cheese, sauce, sour cream, and cilantro.
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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