Chi-Chi's Chimichangas
When I saw this recipe, I HAD to try it. No frying involved. Of course frying them would taste incredible, but who needs it. The flavor was amazing and I would definitely do again. A few of the little people didn't like. "You put cilantro in it? I don't like cilantro". Same with the refried beans. Next time I will make them to order.
Chi-Chi's Chimichangas
2 T. unsalted butter
4 T. vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jajapeno pepper, diced (remove seeds for less heat)
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
kosher salt
1 small tomato, chopped, plus more for topping
2 T. chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1- 15 oz can refried beans
4-10" flour tortillas ( I used 8 and it fit fine. I also used all the meat of one chicken)
1 cup shredded monterey jack cheese, plus more for topping
1. Preheat oven 450*. Melt butter with 2 T. oil in a skillet; transfer to bowl. Heat the remaining 2 T. 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 tsp. salt; toast 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 butter-oil mixture. Spread 2 T. refried beans down the center of each tortilla, leaving a 2" 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 8-10 minutes per side, brushing again after you flip. Top with mexi-sauce, more cheese, lettuce and tomato. Serve with rice and beans.
Mexi- sauce
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch of each chili powder, cumin, sugar and salt; cook 3o seconds. Stir in two 4 oz cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken brother and simmer until thickened; then puree. Stir in 1/4 cup chopped cilantro.
The mexi sauce was good, but I was freaking out over it. I would rather have a Colorado green chili over it.
Chi-Chi's Chimichangas
2 T. unsalted butter
4 T. vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jajapeno pepper, diced (remove seeds for less heat)
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
kosher salt
1 small tomato, chopped, plus more for topping
2 T. chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1- 15 oz can refried beans
4-10" flour tortillas ( I used 8 and it fit fine. I also used all the meat of one chicken)
1 cup shredded monterey jack cheese, plus more for topping
1. Preheat oven 450*. Melt butter with 2 T. oil in a skillet; transfer to bowl. Heat the remaining 2 T. 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 tsp. salt; toast 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 butter-oil mixture. Spread 2 T. refried beans down the center of each tortilla, leaving a 2" 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 8-10 minutes per side, brushing again after you flip. Top with mexi-sauce, more cheese, lettuce and tomato. Serve with rice and beans.
Mexi- sauce
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch of each chili powder, cumin, sugar and salt; cook 3o seconds. Stir in two 4 oz cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken brother and simmer until thickened; then puree. Stir in 1/4 cup chopped cilantro.
The mexi sauce was good, but I was freaking out over it. I would rather have a Colorado green chili over it.
Will you have these waiting for us at the airport please???????????
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