Chimichangas - Revision history

Jerome at 22:29, 19 October 2024

2024-10-19T22:29:58Z

← Older revision		Revision as of 22:29, 19 October 2024
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	Mexican Food Recipe: Chimichangas		Mexican Food Recipe: Chimichangas
	By Jared DuBach, published Feb 04, 2008		By Jared DuBach, published Feb 04, 2008
			[[Category:Chicken]]
	[[Category:~~Incomplete~~]]		[[Category:Beef]]
	[[Category:~~Complete~~]]		[[Category:Pork]]
			[[Category:Main Dish]]

Erin at 21:33, 4 July 2008

2008-07-04T21:33:33Z

← Older revision		Revision as of 21:33, 4 July 2008
Line 55:		Line 55:
	Mexican Food Recipe: Chimichangas		Mexican Food Recipe: Chimichangas
	By Jared DuBach, published Feb 04, 2008		By Jared DuBach, published Feb 04, 2008

			[[Category:Incomplete]]
			[[Category:Complete]]

Erin at 20:32, 4 July 2008

2008-07-04T20:32:06Z

← Older revision		Revision as of 20:32, 4 July 2008
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	12 large flour tortillas		12 large flour tortillas



			Roasted Red Pepper Sauce:

			2 Red Peppers

			veggie oil

			salt and pepper

			heavy cream


			Coat the red peppers in oil and

	Chicken Chimi Scrumptious fuselage of '''marinated''' chicken, peppers, mushrooms, onions, a secret sauce and Monterey Jack rolled in a tortilla, licked, sealed and quickly deep fried. Topped with a mildly-spiced red pep		Chicken Chimi Scrumptious fuselage of '''marinated''' chicken, peppers, mushrooms, onions, a secret sauce and Monterey Jack rolled in a tortilla, licked, sealed and quickly deep fried. Topped with a mildly-spiced red pep

Erin at 20:30, 4 July 2008

2008-07-04T20:30:14Z

← Older revision		Revision as of 20:30, 4 July 2008
Line 13:		Line 13:
	1 teaspoon of seasoned salt		1 teaspoon of seasoned salt

	1 ~~cup~~ of ~~diced cooked potatoes~~		1 3 ½ ounce can of green sauce(tomatillos and chiles)

	1 ~~can~~ of ~~refried beans (optional)~~		1 cup of chicken of beef stock or bouillon

	~~1 3 ½ ounce can of green sauce(tomatillos and chiles)~~		red peppers

			mushrooms

	~~1 cup of chicken of beef stock or bouillon~~		monterey jack cheese

	12 large flour tortillas		12 large flour tortillas

	~~Toppings~~ of ~~chopped lettuce~~, ~~tomatoes~~, ~~sour cream~~, ~~black olives~~ and ~~shredded Monterrey jack or cheddar cheese~~.		Chicken Chimi Scrumptious fuselage of '''marinated''' chicken, peppers, mushrooms, onions, a secret sauce and Monterey Jack rolled in a tortilla, licked, sealed and quickly deep fried. Topped with a mildly-spiced red pep

	Directions:		Directions:

	Cook the meat in butter until done. Add onions and cook for 3-4 minutes longer. Stir in flour and mix well. Add spices, potatoes, sauce and stock~~. If you're using beans, add this now~~. Simmer until it thickens, which should take 5-10 minutes. Divide the mixture and place on tortillas. Fold into a rectangle (like a burrito) and ~~fry~~ in ~~oil until both sides are browned~~. Sprinkle cheese over all the chimichangas. Melt cheese under the broiler.		Cook the meat in butter until done. Add onions and cook for 3-4 minutes longer. Stir in flour and mix well. Add spices, potatoes, sauce and stock. Simmer until it thickens, which should take 5-10 minutes. Divide the mixture and place on tortillas. Fold into a rectangle (like a burrito) and bake in a 425 degree over for ??? minutes. Sprinkle cheese over all the chimichangas. Melt cheese under the broiler.

	~~If you don't want to put the~~ beans ~~in the chimichanga, it goes great~~ as a side, accompanied with some Mexican rice. ~~To make a quick version of Mexican rice, simply cook~~ up ~~some minute rice and add some salsa~~ a little ~~at a time to it until the rice is coated with the liquid~~ of ~~the salsa~~.		Use beans as a side dish, accompanied with some Mexican rice. Spice up the beans with a little bit of salt, pepper, ???.

			To make a quick version of Mexican rice, simply cook up some minute rice and add some salsa a little at a time to it until the rice is coated with the liquid of the salsa.

Erin: New page: 3 cups of cubed raw chicken, beef or pork 3 tablespoons of butter or margarine 1 cup of diced white onions 2 tablespoons of flour ¼ teaspoon of garlic powder ¼ teaspoon of cumin 1 ...

2008-07-04T20:20:53Z

New page: 3 cups of cubed raw chicken, beef or pork 3 tablespoons of butter or margarine 1 cup of diced white onions 2 tablespoons of flour ¼ teaspoon of garlic powder ¼ teaspoon of cumin 1 ...

New page

3 cups of cubed raw chicken, beef or pork

3 tablespoons of butter or margarine

1 cup of diced white onions

2 tablespoons of flour

¼ teaspoon of garlic powder

¼ teaspoon of cumin

1 teaspoon of seasoned salt

1 cup of diced cooked potatoes

1 can of refried beans (optional)

1 3 ½ ounce can of green sauce(tomatillos and chiles)

1 cup of chicken of beef stock or bouillon

12 large flour tortillas

Toppings of chopped lettuce, tomatoes, sour cream, black olives and shredded Monterrey jack or cheddar cheese.

Directions:

Cook the meat in butter until done. Add onions and cook for 3-4 minutes longer. Stir in flour and mix well. Add spices, potatoes, sauce and stock. If you're using beans, add this now. Simmer until it thickens, which should take 5-10 minutes. Divide the mixture and place on tortillas. Fold into a rectangle (like a burrito) and fry in oil until both sides are browned. Sprinkle cheese over all the chimichangas. Melt cheese under the broiler.

If you don't want to put the beans in the chimichanga, it goes great as a side, accompanied with some Mexican rice. To make a quick version of Mexican rice, simply cook up some minute rice and add some salsa a little at a time to it until the rice is coated with the liquid of the salsa.

http://www.associatedcontent.com/article/583005/mexican_food_recipe_chimichangas.html?cat=22

Mexican Food Recipe: Chimichangas
By Jared DuBach, published Feb 04, 2008