Posted by: Melanie Mathos | September 29, 2010

Chi-Chi’s Chimichangas!!

Yes, it is true. The fine people at The Food Network resurrected one of my favorite recipes. Every year when I was younger, we got to choose where we wanted to go for our birthday lunch. Chi-Chi’s it was for me – not only because of their delicious chimichangas, but also the free fried ice cream and goofy sombrero they would give you. (Where is the recipe for Chi-Chi’s fried ice cream Food Network?!?) Tonight, I recreated the masterpiece, and although I have never been a good burrito roller, it turned out fantastic. I was lazy and skipped the sauce, but will for sure make it next time. I can’t believe the crispy yummy texture the chimichangas get just baked in the oven. This was an easy dinner for me to make for Gary and I – I just added the chicken to his after the sauce went on. Mine were almost as delicious as I remember for being vegetarian.

Source: Food Network Magazine, October, 2010

Ingredients:

  • 2 Tbl unsalted butter
  • 4 Tbl vegetable oil
  • 1 Onion, chopped
  • 3 Cloves garlic, chopped
  • 1 Jalapeno (seeds removed)
  • 1 1/2 Tsp chili powder
  • 1/2 Tsp cumin
  • 1/4 Tsp Cinnamon
  • Kosher salt
  • 1 Small tomato, chopped, plus more for topping
  • 2 Tbl chopped fresh cilantro
  • 2 1/2 Cups shredded rotisserie chicken
  • 1/4 Cup sour cream
  • 1 15-ounce can refried beans (vegetarian)
  • 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
  • Two 4-ounce cans chopped green chilis
  • Vegetable broth

Method:

  • Preheat oven to 450′
  • Melt the butter with 2 Tbl oil in pan; transfer to bowl
  • Heat remaining 2 Tbl oil in the pan
  • Add the onion, garlic, and jalapeno and cook until soft, about 3 minutes
  • Add the chili powder, cumin, cinnamon, and 1 tsp salt; toast 30 seconds
  • Add the tomato and cilantro and cook until slightly dry, about 2 minutes
  • Stir in the chicken (or add it later if you want to make some vegetarian) and sour cream and warm through
  • Remove from the heat
  • Brush a rimmed baking sheet with some of the butter-oil mixture
  • Spread 2 tbl refried beans down the center of each tortilla, leaving a 2-inch border on both ends
  • Top with 1/2 cup sauce, 1/2 cup chicken (optional) and 1/4 cup cheese
  • Fold in the ends and roll up
  • Put the chimichangas seam-side down on the baking sheet
  • Brush with the butter-oil mixture
  • Bake 8 to 10 minutes per side
  • Brush again after you flip
  • Top with the sauce, more cheese, lettuce and tomato
  • Serve with rice and the remaining beans

Chi-Chi’s Mexi-Sauce:

  • Saute 1/4 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 3o seconds
  • Stir in two 4-ounce cans chopped green chilis (drained and rinsed); cook 2 minutes
  • Add 1 cup broth and simmer until thickened, then puree
  • Stir in 1/4 cup chopped cilantro
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