Chimichangas: Difference between revisions

Line 13:

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

~~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:

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.

@@ Line 13: / Line 13: @@
 teaspoon of seasoned salt
-cup of diced cooked potatoes
+3 ½ ounce can of green sauce(tomatillos and chiles)
-can of refried beans (optional)
+cup of chicken of beef stock or bouillon
-3 ½ ounce can of green sauce(tomatillos and chiles)
+red peppers
+mushrooms
-cup of chicken of beef stock or bouillon
+monterey jack cheese
 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:
-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.