CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
CHERRY CHIMICHANGAS
Make and share this Cherry Chimichangas recipe from Food.com.
Provided by daisygrl64
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orange rind.
- Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling.
- Fold in opposite sides of each tortilla and roll up covering pie filling.
- Heat oil (one-inch) in a large skillet over medium-high heat.
- Fry chimichangas, two at a time, seam-side down, until golden brown.
- Drain on paper towels.
- Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving.
BAKED CHIMICHANGAS
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
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AIR FRYER CHERRY CHIMICHANGAS - FORK TO SPOON
From forktospoon.com
4.6/5 (21)Total Time 11 minsCategory DessertsCalories 1085 per serving
- Start by preheating the air fryer to 400 degrees F, air fryer setting. Then lay down your tortilla and scoop about 2-3 tablespoons of pie filling on top.
- Roll them up, tuck the sides and place them seam down into the air fryer basket. To make them really crisp up, spray with some cooking spray. Air Fry for about 3-4 minutes.
- Meanwhile, melt the butter, and make the topping. In a small bowl, mix the ground cinnamon and sugar.
- When done cooking, brush on the melted butter with a pastry brush and sprinkle the cinnamon/sugar mixture over the tops.
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