SMOKED TURKEY BAKED CHIMICHANGAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat your toaster oven to 400 degrees F or high.
- Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
THANKSGIVING CHIMICHANGA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.)
- Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside.
- Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out.
- Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled.
- Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside.
- Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy.
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.
CHICKEN CHIMICHANGAS
Enjoy these flavour-packed chicken chimichangas with Monterey Jack cheese, chilli, chipotle and refried beans. You can bake or deep-fry them
Provided by Sam Zien
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
- Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
- Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
- Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
- To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
- While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g
Nutrition Facts : Calories 352 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.85 milligram of sodium
TURKEY SAUSAGE AND WHITE BEAN CHILI
I came up with this recipe by trying to mix ingrediants together that were not only tasty and good for you but easy to make for my family after work. My husband and four year old LOVE it! I serve it with garlic and cheese Bisquick drop bisquits. I don't add any salt to this chili because the broth and sausage are salty enough.
Provided by EmmasMom
Categories Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large soup pot.
- Cook onions until translucent.
- Add sausage and brown well.
- Add garlic, sage, parsely and celery.
- Deglaze pot with chicken broth until all sausage pieces are scraped from bottom of pot.
- Add remaining chicken broth and simmer.
- Add 1 can of northern beans and 1 can of cannelini beans. (Strained slightly in can. Leave some of the juice.).
- Take the remaining can of cannelini beans, strained slightly and pour into bowl. Use your hands and "mash the beans." It's messy but adds a some starchy thickness to the chili.
- Add smashed beans to the pot and stir well.
- Chop just the florets of the brocolli into small pieces and add to the pot.
- Simmer until ready to serve. (About 20 minutes.)
- You can substitute chopped spinich for the brocolli and/or add cheese when serving.
Nutrition Facts : Calories 572.1, Fat 3.2, SaturatedFat 0.8, Sodium 808.2, Carbohydrate 98.5, Fiber 27.2, Sugar 5, Protein 42.5
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
SUSAN'S TURKEY CHIMICHANGAS
Discovered this out of an old 17 magazine when I was a teen, I started making this for Mexican night when I was a newlywed. My husband I would have friends over and I would always have to make sure I would send left overs home with them. Now when I make then I make a triple batch, freeze then and when we see friends and family they love the food gift.
Provided by Susan Roither @Soosie
Categories Turkey
Number Of Ingredients 8
Steps:
- preheat oven to 350 degrees, brown up turkey and add taco seasoning and cook according to seasoning directions.
- Using a pastry brush, lightly coat shells on both sides with oil, stack and wrap in tin foil. Place shells in oven and heat for 12 min. When you remove the shells, keep oven at 350.
- For assembling: imagine center line of shell, spoon 1 table spoon of beans, 3tbs of meat, 1tbs salsa, sprinkle cheese and fold into center line tuck in corners the fold the rest.
- Once assembling is done you want to add rest oil to skillet over medium-high heat. When hot enough fry each side of chimi for 1 minute (until golden brown) drain on paper towel and put onto foil line baking sheet. **Special note, after frying and once chimi is cool you may store the extra in freezer bags and freeze them for guest or later meals...
- Once frying is done, sprinkle more salsa on top and rest of cheese then bake for 15 min. until cheese is melted.
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