The last time I made Oven-Fried Chicken Chimichangas, I declared that they were one of the best recipes I had made recently. Well, today’s Almost-Famous Chimichangas are probably the best chimichangas I have ever made. It’s a recreation of the famous chimichangas from the Tex-Mex restaurant chain Chi-Chi’s, which closed the last of its restaurants in 2004.
Whereas both recipes yield a fabulously crisp exterior, the filling here is much more flavorful, creamy and rich. The green chile sauce to spoon over the chimichangas is amazing.
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeño pepper, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded 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
Chi-Chis Mexi-Sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1. Preheat oven to 450℉.
2. Melt the butter with 2 tablespoons vegetable oil in a skillet then transfer to a bowl.
3. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeño. Cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt and cook about 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.
4. Brush a rimmed baking sheet with some of the butter-oil mixture.
5. 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.
6. Place the chimichangas, seam-side down, on the baking sheet. Brush with the butter-oil mixture.
7. Bake 8 to 10 minutes per side, brushing again after flipping the chimichanga.
8. Top chimichangas with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
1/2 cup chopped onion
2 chopped garlic cloves
1 Tbs vegetable oil
Pinch each of chili powder, cumin, sugar and salt
2 (4 ounce) cans chopped green chiles
1 cup chicken broth
1/4 cup chopped cilantro
1. Sauté onion and garlic in a skillet with the oil. Add the chili powder, cumin, sugar and salt. Cook 30 seconds.
2. Stir in green chiles and cook 2 minutes.
3. Add chicken broth and simmer until thickened.
4. Purée the sauce then stir in the cilantro.
Recipes from Food Network Magazine
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