Almost-Famous Chimichangas. Listening to twenty one pilots.

Almost-Famous Chimichangas


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.
Almost-Famous Chimichangas
Almost-Famous Chimichangas


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
Kosher salt
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.

Serves 4

Chi-Chi’s Mexi-Sauce


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
Almost-Famous Chimichangas
Almost-Famous Chimichangas

I just got tickets to see these guys in June.

My son recently bought ‘Blurryface’, the latest release from twenty one pilots. He had me listen to it since he was pretty sure I would like it. Boy, was he ever right! The album has been on almost constant rotation in my music listening since. It’s an eclectic, addictive collection of songs that I cannot get enough of. It is hard to pin down a favorite, but I can totally relate with “Stressed Out”.

Check out twenty one pilots on the band’s Website where you can learn of upcoming world tour dates and buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Chicken, Main Courses and tagged . Bookmark the permalink.

1 Response to Almost-Famous Chimichangas. Listening to twenty one pilots.

  1. Pingback: Recipe Ideas For Cinco de Mayo | I Sing In The Kitchen

Leave a Reply