Sunday, August 8, 2010

Chimichangas around our kitchen

Hello,

You know I am not sure what says Tex-Mex food.  Is it the spices of the dishes?  I am not sure.  It does have a taste of its own though.    Cat asked me if I had any recipes, well I do, but as you know I have altered them for Eldon.   No onions.   The Chimichangas can be served many ways but this is how I serve this recipe-today !   Some places fry them also.   I think on this one I am going to put as it called for and then as I alter it.   This recipe was contributed by Dedria our daughter for the family cookbook I put together.  Oh what a job it was and I enjoyed it all. 

You can use chicken but also sub any meat for it.  Hey, whatever you have on hand.  I mean with enough hot sauce, most meat tastes good doens't it?

                                              Chicken Chimichangas

2 1/2. cup shredded chicken     ( I used white meat)
3/4 t. cumin
1/2 t. salt
1/4 cup melted butter or margarine
2/3 cup picante sauce   ( I use chopped green chilies, tomatoe sauce and lots of
                                                    Cholula hot sauce,   Now this is not as hot as tabasco)
                                                    really has a great taste.  Can dip chicken in it makes a great chicken salad also. )
( I also add some  red pepper, but may be to hot for some, maybe 1/4 to 1/2 t. )
1/2 t. oregano
8 flour tortillas
1 c. shredded Cheddar or Monterey Jack Cheese 
 ( I use Sargento Mexican blend cheese.  it is a 4 cheese mixture of Monterey Jack, Cheddar, quesa Quesadilla and Asadero Cheeses)


Combine chicken, picante sauce, cumin, oregano and salt in saucepan.  Simmer 5 minutes or until most of liquid has evaporated.   Now I soften the tortillas first in microwave, then brush one side with melter butter.  Spoon about 1/3 cup of the chicken mixture onto center on the unbuttered side.  Top inside with 2 T. Cheese.   Fold 2 sides over filling and ends down.  Place seam side down in pam sprayed baking dish.  I sprinkle a healty dose of the grated cheese on it before I bake also.   Bake  pre heated 475 oven til cheese is melted and dish is golden brown-maybe 15 minutes.    You may top with guacamole and additional picante sauce.  

                                      
Here you go, makes twice this much.    You can serve with queso over it and a side salad.  If you want you may add refried beans and spanish rice with it.  

A quick queso is Rotel tomatoes-one can- and Velveeta cheese melted together.  If you cut the cheese up in little squares it melts faster.  


Here it is plated, forgot to get guacamole but it was good anyway. 

There you go, hope if you try it you like it.   Thanks for stopping by and seeing what is going on in my world. 

3 comments:

  1. Yum! Jim is going to LOVE this! When we eat Mexican in a restaurant, he often orders Chimichangas. I think I've seen that sauce in stores; I'll get some because I like peppery, spicy flavor without a lot of heat. Also, your pics look like a magazine spread. Great blog as always.

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  2. Thanks Cat, I think the rotel tomatoes with the velveeta will be perfect then, it is not hot at all. Glad you liked it, will post some more for you and anyone else who would like it.

    Annette

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  3. These recipes are making my mouth water Annette! I've made the queso rotel cheese dip many times. It always goes over well with guests. For guests, I put it in the type of chafing dish with sterno fuel. Adds a pretty touch served this way.
    Yes, Cat is right, magazine spread photos for sure! Love your blog.

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