"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chimichanga Recipe

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This recipe for Chimichanga, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Sunday, May 10, 2009


1 LB shredded cooked chicken or Ground Beef
1 medium onion, diced
2 medium tomatoes, seeded and chopped
1 can chopped green chilies
1 tsp. salt
1 1/2 tsp. cumin
1 to 2 tsp. chili powder
2 T minced, fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
1 lb. Shredded cheddar cheese
Sour cream
Shredded lettuce
sliced black olives

In skillet, cook beef (if using) and onion.
Lower heat and add chilies, salt, chili powder and cumin; simmer 2 to 3 minutes.

Add cooked shredded chicken (if using) and tomatoes. Stir and simmer 2 to 3 minutes.

Remove from heat and add half of the grated cheddar cheese to the meat mixture.

Place 1/2 cup meat filling on each tortilla.

Fold envelope style (like a burrito).

Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.

Turn and brown other side. Drain briefly on paper towels.

Place on plate and top with shredded cheese, sour cream, and salsa.

Place shredded lettuce around chimichanga and top lettuce with more chopped tomatoes and sliced black olives

Personal Notes:
Personal Notes:
I often add refried beans to my meat mixture. These can be made by simply mashing cooked or canned pinto beans if ready made are not available.




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