Chimichangas: Difference between revisions

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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 ...
 
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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 cup of chicken of beef stock or bouillon


1 can of refried beans (optional)
red peppers


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


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.




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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:Beef]]
[[Category:Pork]]
[[Category:Main Dish]]

Latest revision as of 22:29, 19 October 2024

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

1 cup of chicken of beef stock or bouillon

red peppers

mushrooms

monterey jack cheese

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

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. 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.

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.


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

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