CHILI CHEESE CHIMICHANGA'S
This is a great way to use leftover roast and/or chili.
Provided by Lynn Socko
Categories Tacos & Burritos
Time 30m
Number Of Ingredients 4
Steps:
- 1. Shred beef and add chili. Just enough chili to "coat" shredded beef. Heat for about 20 min. till heated through. (You can cook a roast in your crock pot low and slow just for this)
- 2. On a tortilla, place cheese & chili meat in center of tort. You could also add chopped onions, tomatoes and/or jalapenos. Do not place all the way to ends. Fold up sides, then roll up tortilla. Lay seam side down on plate.
- 3. In med. skillet, add about 1-2" of canola oil over med. high heat. When oil is hot, place tortilla rolls seam side down until browned. Turn over & brown top side. Serve with sour creme or salsa.
CHILI CHEESE DOG CHIMICHANGA'S
Here's another great way to use leftover chili. And hot dogs for that matter!
Provided by Lynn Socko
Categories Other Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. I had 6 bun length wieners left and about 2 c. of homemade chili. I diced 1/2 onion and grated about 1 1/2 c. of cheddar cheese. I bought some 10" flour tortillas.
- 2. Heat chili and brown or boil wieners. Place about 3 tbs. of chili in center of flour tortilla, then wiener, then onion and cheddar. Fold sides in and roll up.
- 3. Heat about 1/2 c. of canola oil in small skillet and fry chimi's. Place them seam side down to start, then once browned, turn them over, then place on each side to brown sides. You may need to add a little more oil as you go.
- 4. CHILI: https://www.justapinch.com/recipes/main-course/beef/hearty-wholesome-chili.html?p=1
GREEN CHILI, CHEESE, BEEF OR CHICKEN CHIMICHANGAS
My family used to call this "Cha-Ching Chimi's". They're pretty darn good if I do say so myself. Hope you all enjoy, too. Correction submitted: I incorrectly posted the amount of crushed red pepper flakes. A pinch, NOT 1/4 tsp. Sorry!
Provided by NoeleenCleary
Categories Chicken
Time 45m
Yield 6 Chimi's
Number Of Ingredients 18
Steps:
- Preheat oven to 400º.
- In a large bowl mix beef (or chicken), chilis, cilantro, cumin, oregano, cheeses, crushed red pepper flakes and green onions. Divide mixture into 6 portions - about ½ cup each.
- Place one portion of the meat/cheese mixture in a line on the tortilla, leaving room to fold.
- Fold sides over to about 1" each side - just covering filling.
- Roll up from the bottom. Using a pasty brush, brush seam side with a little olive oil. Place seam side down on baking sheet.
- Repeat for remaining tortillas.
- Brush tops with remaining olive oil.
- Bake on center rack of oven at 400º for about 20-25 minutes or until golden brown.
- Garnish as desired and serve with refried beans, rice or salad.
Nutrition Facts : Calories 858.4, Fat 73.5, SaturatedFat 29.9, Cholesterol 102, Sodium 764, Carbohydrate 30.6, Fiber 2.2, Sugar 1.9, Protein 18.1
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.
GREEN CHILI CHIMICHANGAS
Beef and green chilies mixed with beef gravy. Can be fried for chimichangas or rolled in warm tortilla for green chili burrito. It is simple and good. I usually don't measure, so I'm guessing on amounts. Feel free to use less or more of something.
Provided by STARTERWIFE
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix gravy, chiles, and beef in a bowl.
- Put about 1/2 cup mixture in tortilla and roll up burito style (they roll better if warmed slightly).
- Fry until golden brown.
- Can be topped with your favorites such as sour cream, guacamole, lettuce, tomatoes, salsa, etc.
Nutrition Facts : Calories 370.5, Fat 23.7, SaturatedFat 4, Cholesterol 1.4, Sodium 1072.1, Carbohydrate 33.3, Fiber 2.4, Sugar 2.4, Protein 6.8
CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..
Makes 8-9 chimichangas,I usually serve one per plate with other sides,such as refried beans,corncake,mexican salad and of course flan for dessert......My DH and I really like this dish,it is sure to be a crowd pleaser...
Provided by Potluck
Categories Chicken
Time 1h10m
Yield 8-9 chimichangas, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Place 1lb. or approx.4 large chicken breast in broth to cook till fork tender.
- Drain,but reserve 1 cup broth.
- When cool to handle,cut into 1/4"-1/2" diced pieces.
- Add first 8 ingredients to pot and cook to melt cheese and well blended.
- Heat tortillas.Preheat oven 400.
- Place 1/3 cup filling on each and roll ends and sides,to make a rectangle.
- Seams down in pam sprayed 13x9 baking dish.
- Brush tops with olive oil or spray with pam also.
- Bake 25 minutes till browned and crisped.
- In saucepan,pour reserved broth.
- 1/4 cup flour,1tsp chicken bouilion,and 1 1/2 tsp cumin whisk,till blended.
- Add 1/2 cup milk whisking till smooth and thickened. Add 4oz can diced green chiles.Pour spoonfuls of sauce over chimichanga when ready to serve.I added cooking chicken and sauce to prep time.Sauce should resemble in thickness of a gravy.
Nutrition Facts : Calories 324.3, Fat 14.1, SaturatedFat 6.7, Cholesterol 25.1, Sodium 916.5, Carbohydrate 34.1, Fiber 2.2, Sugar 2.5, Protein 14.7
GRILLED SHREDDED BRISKET CHILI CHEESE CHIMICHANGAS
A tasty variation to a traditional fried chimichanga. Prep time does not include cooking the beef.
Provided by Lynn Socko @lynnsocko
Categories Tacos & Burritos
Number Of Ingredients 4
Steps:
- NOTE: You could also used a slow cooked roast. I slowed cooked my brisket flat overnight in an elec turkey roaster, then re-seasoned with cumin, granulated garlic and black pepper after shredding.
- In a pot mix together shredded beef and chili, enough to bring it to the consistency you like and heat to combine.
- Using heated 10 or 12" flour tortillas place american cheese on bottom, add generous amount of warm or room temp chili beef and add more american cheese on top. Fold in ends and roll, now pat down to make a flatter rectangle shape.
- Lightly brush all side with olive oil or spray with non stick spray. Grill over med. heat until tortilla is toasted. Enjoy!!
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