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    Almost-Famous Chimichangas


    Source of Recipe


    Food Network Magazine


    List of Ingredients


    • 2 tablespoons unsalted butter
    • 4 tablespoons vegetable oil
    • 1 white onion, chopped
    • 3 cloves garlic, chopped
    • 1 jalapeno pepper, diced (remove seeds for less heat)
    • 1 1/2 teaspoons chili powder
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • Kosher salt
    • 1 small tomato, chopped, plus more for topping
    • 2 tablespoons chopped fresh cilantro
    • 2 1/2 cups shredded rotisserie chicken
    • 1/4 cup sour cream
    • 1 15-ounce can refried beans
    • 4 10-inch flour tortillas
    • 1 cup shredded monterey jack cheese, plus more for topping
    • Mexi-sauce, for topping (see below)
    • Shredded lettuce, for topping
    • Mexican rice, for serving


    Instructions


    1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons 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 teaspoon 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 of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch 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 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
    4. Make Chi-Chi's Mexi-sauce:

      Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.


    Final Comments


    Yield: 4 servings


 

 

 


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