Ingredients
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-
6 - 8
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2/3
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1 - 2
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-
1
-
2
-
1 1/2
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1/2
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1/4
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-
-
-
-
Directions
My Favorite Chimichanga, My favorite recipe for chimichangas is my own!, Terrific recipe! I made it last night, but used chicken breast instead. A winner all around., Unless my math is wrong, 6 servings @ 1/2 cup per serving comes out to 3 cups. Looks good, thanks for sharing
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Steps
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1
Done
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Snip Bacon Into 3/4-Inch Squares Using Kitchen Shears; Cook Bacon in a 2-3 Quart Heavy-Bottomed Pot Over Medium Heat Until Crisp; Add 2/3 Cup Chopped Onions and Saute Until Softened; Add 1-2 Cloves Mashed Fresh Garlic; Saute For 30 Seconds Longer. |
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2
Done
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Add 1 4 Ounce Can Diced Green Chiles, 2 Teaspoons Chili Powder, 1 1/2 Teaspoons Ground Cumin, 1/2 Teaspoon Crushed Mexican Oregano, 1/4 Teaspoon Ground Allspice or 1 Pinch Ground Cloves; Simmer 2-3 Minutes. |
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3
Done
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Add 1 Lb Cooked Shredded or Chopped Meat, 2 Chopped Ripe Medium Tomatoes, 3 Tablespoons Chopped Fresh Cilantro, 2 Teaspoons Fresh Lime Juice, 1/4 Teaspoon Granulated Sugar, 1 Dash Freshly Cracked Black Pepper and 3/4-1 Teaspoon Kosher Salt or to Taste; Simmer 2-3 Minutes, Stirring as Needed; Cover and Remove from Heat. |
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4
Done
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Heat 6 Large Burrito-Size Tortillas in a Microwave Oven on 50% Power For 20 Seconds to Make Them Soft and Pliable. |
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5
Done
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Fill Each Tortilla Down the Center With 1/4 Cup Shredded Cheese, 1/2-3/4 Cup of the Meat Mixture; Top With 1/4 Cup Shredded Cheese. Tuck in the Sides and Roll Up Firmly, Burrito-Style. |
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6
Done
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to Fry: Fry Chimichangas Seam-Side Down Over Medium Heat in 1/2 Inch Canola Oil in Clean Large Skillet; Turn Chimichangas Carefully Using a Flat Spatula Until Evenly Light Golden and Crispy. |
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7
Done
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to Bake: Preheat Oven to 400 Degrees F; Spray Chimichangas Lightly and Evenly With Non-Stick Cooking Spray or Brush With Melted Butter or Margarine; Bake Seam-Side Down at 400 Degrees F For 25 Minutes or Until Golden; Remove Chimichangas Carefully Using a Metal Spatula. |
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8
Done
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Top Each Hot Chimichanga Immediately With Shredded Cheddar Cheese So Cheese Melts. |
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9
Done
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Serve With Guacamole, Sour Cream and Salsa on the Side. |
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10
Done
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Serving Suggestion: Serve With "mexican Confetti Salad": Julienne Crisp Iceberg Lettuce. Add Diced Ripe Tomatoes, Sliced Black Olives, Sliced Green Onions and Chopped Fresh Cilantro. Blend Enough Italian Dressing For Serving With a Squeeze of Fresh Lime, a Pinch of Sugar, a Pinch of Mexican Oregano and a Dash of Black Pepper. Drizzle Dressing Over Salad. Makes a Great Garnish-Type Salad With a Very Light Dressing to Compliment Your Favorite Mexican Entrees. |
