Chimichangas

Name: Chimichangas
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 5
Cuisine: Mexican
Ingredients: 227 grams tomato sauce; 283 grams diced tomatoes and green chiles, drained; 2 teaspoons chili powder; 5 servings Garnish: chopped fresh cilantro; 10 9-inchs (9-inch) flour tortillas; 591 milliliters Ground Beef-Tomato Sauce, thawed; 1 teaspoon ground cumin; 454 grams refried beans; 227 grams package shredded Mexican four-cheese blend; 5 servings Vegetable oil

Chimichangas might be just the main course you are searching for. This recipe serves 5. One portion of this dish contains around 36g of protein, 50g of fat, and a total of 668 calories. Head to the store and pick up refried beans, canned tomatoes, ground beef-tomato sauce, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Stir together first 4 ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes.

Equipment you will use

Sauce Pan

Spoon about 1/3 cup sauce mixture just below center of 1 tortilla. Fold bottom third of tortilla up and over mixture, just until covered. Fold left side of tortilla over mixture; repeat with right side.

Ingredients you will need

Tortilla

Sauce

Roll up, and secure with wooden picks. Repeat with remaining sauce mixture and tortillas; set chimichangas aside.

Ingredients you will need

Tortilla

Sauce

Roll

Stir together diced tomatoes and green chiles and tomato sauce in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Keep warm.

Ingredients you will need

Green Chili Pepper

Tomato Sauce

Tomato

Equipment you will use

Sauce Pan

Pour oil to depth of 1 inch into a Dutch oven; heat to 37

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Fry chimichangas, in batches, 2 minutes on each side or until golden brown.

Drain on wire racks over paper towels.

Equipment you will use

Paper Towels

Remove wooden picks.

Arrange chimichangas on platter. Spoon hot tomato mixture evenly over tops, and sprinkle evenly with shredded cheese.

Ingredients you will need

Shredded Cheese

Tomato

Garnish, if desired.

Equipment

Sauce Pan

Dutch Oven

Paper Towels

Ingredients

Servings:

227grams

tomato sauce 283grams

diced tomatoes and green chiles, drained 2teaspoons

chili powder 5servings

Garnish: chopped fresh cilantro 109-inchs

(9-inch) flour tortillas 591milliliters

Ground Beef-Tomato Sauce, thawed 1teaspoon

ground cumin 454grams

refried beans 227grams

package shredded Mexican four-cheese blend 5servings

Vegetable oil

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. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.