Almost-Famous Chimichangas

Name: Almost-Famous Chimichangas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons chili powder; 4 10-inchs 10-inch flour tortillas; 2 Tbsps chopped fresh cilantro; 3 cloves garlic, chopped; 0 teaspoons ground cinnamon; 1 teaspoons ground cumin; 4 servings Mexi-sauce, for topping (see below); 1 jalapeno pepper, diced (remove seeds for less heat); 4 servings Kosher salt; 4 servings Shredded lettuce, for topping; 237 milliliters shredded monterey jack cheese, plus more for topping; 425 grams refried beans; 4 servings Mexican rice, for serving; 591 milliliters shredded rotisserie chicken; 59 milliliters sour cream; 1 small tomato, chopped, plus more for topping; 2 Tbsps unsalted butter; 4 Tbsps vegetable oil; 1 white onion, chopped

You can never have too many main course recipes, so give Almost-Famous Chimichangas a try. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 823 calories, 40g of protein, and 48g of fat each. If you have mexican rice, onion, monterey jack cheese, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl.

Ingredients you will need

Vegetable Oil

Butter

Equipment you will use

Frying Pan

Bowl

Oven

Heat the remaining 2 tablespoons oil in the skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.

Ingredients you will need

Jalapeno Pepper

Garlic

Onion

Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds.

Ingredients you will need

Chili Powder

Cinnamon

Cumin

Toast

Salt

Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through.

Ingredients you will need

Sour Cream

Cilantro

Whole Chicken

Tomato

Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Refried Beans

Tortilla

Whole Chicken

Cheese

Spread

Roll

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Baking Sheet

Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato.

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Lettuce

Cheese

Tomato

Sauce

Equipment you will use

Oven

Serve with rice and the remaining beans.

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Beans

Rice

Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil.

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Whole Garlic Cloves

Vegetable Oil

Onion

Equipment you will use

Frying Pan

Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes.

Ingredients you will need

Diced Green Chiles

Chili Powder

Cumin

Sugar

Salt

Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

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Chicken Broth

Cilantro

Equipment

Ingredients

Servings:

2teaspoons

chili powder 410-inchs

10-inch flour tortillas 2Tbsps

chopped fresh cilantro 3cloves

garlic, chopped 0teaspoons

ground cinnamon 1teaspoons

ground cumin 4servings

Mexi-sauce, for topping (see below)1

jalapeno pepper, diced (remove seeds for less heat)4servings

Kosher salt 4servings

Shredded lettuce, for topping 237milliliters

shredded monterey jack cheese, plus more for topping 425grams

refried beans 4servings

Mexican rice, for serving 591milliliters

shredded rotisserie chicken 59milliliters

sour cream 1small

tomato, chopped, plus more for topping 2Tbsps

unsalted butter 4Tbsps

vegetable oil 1

white onion, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.