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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Almost-Famous Chimichangas Recipe

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This recipe for Almost-Famous Chimichangas is from Nana Packer's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp unsalted butter
4 tbsp vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 tsp chill powder
1/2 tsp ground cumin
1/4 tsp ground cinnamon
kosher salt
1 small tomato, chopped, plus more for topping
2 tbs chopped cilantro
2 1/2 cup shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can re-fried beans
4 10- inch flour tortillas
1 cup shredded Monterey jack cheese, plus more for topping
mexi-sauce, for topping
shredded lettuce, for topping
Mexican rice, for serving
Directions:
Directions:
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 chill powder, cumin, cinnamon and 1 tablespoon salt' toast 30 seconds. Stir in the chicken and sour cream and warm through. Remove from the heat.
Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons re fried 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.
Put the chimichangas seam-side down of the butter-oil mixture. Bake 8-10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
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 for 30 seconds. Stir in to 4-ounce cans chopped green chilies (drained and rinsed); cook 2 minutes. Add 1cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
prep- 30 minutes. Cook- 30 minutes.

 

 

 

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