CHI-CHI'S SEAFOOD CHIMICHANGAS RECIPE
Today's Lost Favorite comes from Chi-Chi's Mexican Restaurant - Chi-Chi's Seafood Chimichangas. Make our Chi-Chi's Seafood Chimichangas Recipe at home tonight for your family and relive the taste of one of your favorite restaurants.
Provided by Mark
Categories Main Course Sauce
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
COPYCAT CHI-CHI'S CHIMICHANGAS RECIPE
This is a spot on copy-cat recipe of our favorite dish from everyone's guilty tex-mex go-to, Chi-Chi's. Sadly, they aren't around my neck of the woods anymore, so I make these Copycat Chi-Chi's Chimichanga's in my own kitchen whenever a craving hits!
Provided by Kita Roberts
Categories Main Course
Time 40m
Number Of Ingredients 21
Steps:
- Preheat the oven to 450 degrees F. Prep a large baking dish that will fit your chimichangas for baking.
- In a large skillet, heat 2 tbs vegetable oil over medium heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, just until softened. Add the chili powder, cumin, cinnamon, and salt. Toast for 30 seconds until fragrant.
- Add the tomato and cilantro and cook about 2 minutes longer, until liquid starts to dry. Stir in the chicken and sour cream and remove from heat.
- Arrange your tortilla with refried beans in the center, leaving a 2" border around the tortilla edges. Top with some of the chicken mixture and cheese. Fold in the short sides of the burrito, then roll up the long sides.
- Brush the baking dish with a bit of the melted butter and arrange chimichangas seam side down. Brush the tops with a little more of the butter mix.
- Bake for 8 to 10 minutes, flip, brush with more butter, sprinkle with cheese and bake for 8 to 10 minutes longer.
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 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.
- Brush a rimmed baking sheet with some of the butter-oil mixture. 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.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
MEXI SAUCE FOR CHI CHI'S CHIMICHANGAS RECIPE - (3.9/5)
Provided by ForkAndTheCork
Number Of Ingredients 10
Steps:
- Saute onion and garlic in a skillet with vegetable oil. Add chili powder, cumin, sugar, salt, cook 30 seconds. Stir in chiles, cook 2 minutes. Add chicken broth and simmer until thickened, then puree with stick blender or in precessor. Stir in cilantro and top chimichangas.
CHI CHI'S BEEF CHIMICHANGAS
A frequent family request this is based on a favorite dish served years ago at Chi Chi's Mexican restaurants. Somewhat time consuming to make they are delicious!
Provided by Lisa Huxhold
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
- 2. Brown the ground beef, drain, and stir in the Fiesta Restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
- 3. Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
- 4. Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
- 5. Fry until golden brown.
- 6. Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
CHI CHI'S MEXI-SAUCE RECIPE
Provided by Belinda
Number Of Ingredients 6
Steps:
- Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar, and salt; cook 30 seconds. Stir in two 4 oz cans of chopped green chilies cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.
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