VEGETARIAN CHIMICHANGA WITH MEXICAN RICE RECIPE
Serving: 8
Ingredients:
Rice:
3 Cups
1/2 Onion Diced
1/2 Cup Corn
Half cup Peas
1 Cup Salsa
1 Medium Tomato Puree
Salt and Pepper to taste
1 Tsp Garlic Powder, Onion Powder, Cumin Powder
2 Tsp Chili Powder or Paprika
3 Cups Water or Broth
Oil
Stuffing:
2 Onions thinly Sliced
Half of every color bell peppers
2 Medium Squash (peeled and diced)
Stalk of Green Onions
2 cans Pinto beans (Rinsed and Drained)
1/2 Cup Olives
1/3 Cup Jalapeno
Oil
Salt and Pepper to Taste
1 Tsp Garlic and Onion Powder
2 Tsp Cumin Powder
1/2 Tablespoon Chili Powder or Papika
Vegetarian Chimichanga With Tortilla Recipe|How To Make Chimichangas|Mexican Chimichanga FoodInMyWay
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Mexican Rice & Quick Salsa Recipe -
INGREDIENTS:-(Serving For 5-6)
Tortilla :-(12-13 Big Size To)
All-Purpose flour - 1.5 Cup
Maize Flour/Makai Atta-1 Cup
Salt-1 Tsp
Oil-1 Tbsp
Water - 1/2 Cup
Oil- 3-4 Drops
Veggies Mixture:-
Butter-1 Tbsp
Garlic -1 Tsp
Onion-1 Tbsp
Zucchini-2 Tbsp
Red Bell Paper-1 Tbsp
Yellow Bell Paper-1 Tbsp
Tomatoes-1 Tbsp
Capsicum-1 Tbsp
Boiled Corn-1 Tbsp
Boiled & Mashed Kidney Beans(Rajma)-1/2 Cup
Taco Seasoning-1 Tsp
Mexican Masala-1 Tsp
Tomato Ketchup-1 Tbsp
Tabasco - 2-3 Drops
Oregano-1 Tsp
Chili Flakes-1 Tsp
Paneer-1 Cup
Serving:-
Nachos
salsa
Cheese
In a bowl add all-purpose flour and maize flour
add salt and oil and mix well and add little by water and knead soft dough knead for 2-3 Minutes
keep it aside for 10 minutes
after 10 minutes knead for a minute
Take Some All Purpose Flour For Rolling Tortilla
Take A Portion And Make Flat Ball Of All The Mixture
Take A Ball Stir In The Flour
Roll It Big Size(Bigger Then Roti)
Roll Remaining Tortilla In The Same Way
Turn On The Gas On Medium Flame
Flip It If It's Done From One Side
Prepare All The Tortilla In The Same Way
All The Tortilla Are Ready
Let's Make Vegetable Mixture:-
Take Butter once it melts add chopped garlic and saute
Add Onion Saute For 1 Minute
Add Red Bell Paper, Yellow Bell Paper, Tomatoes, Capsicum
Mix Well & add Boiled Corn mix well
Add Boiled & Mashed Kidney Beans(Rajma) Mix Well
Add Taco Seasoning, Mexican Masala, Tomato Ketchup, Tabasco Sauce, Oregano, Chili Flakes
Mix It Well Add paneer and cook for 1 minute well
Turn Off The Gas & Let It Cool Down
Assemble:-
In Center Spread Veggies Mixture
Add Mexican rice
Half Cheese Slice
Roll The Sides And Then Roll It Till The End
Prepare Thick Slurry Of Wheat Flour & Water
Apply On the Edges
Seal From Each Side
Make All The Chimichangas In Same Way
Frying:-
Heat Oil On Medium Flame
Fry It Till Golden Brown And Crispy On Medium Flame
Take Out In A Plate
Fry All In The Same Way
Serving Part:-
Put some nachos add quick salsa on it & sprinkle some cheese and put chimichangas in a plate sprinkle some cheese above
Mexican chimichanga recipe, chimichanga recipe, chimichanga recipe vegetarian,foodinmyway, Mexican recipes
#chimichangas#mexicanrecipe#mexicanrice#tortillarecipe#foodinmyway
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How to make CHIMICHANGAS / DELICIOUS BEEF RECIPE / step by step ❤
These Chimichangas are sure to please, children love them and it's an easy recipe to prepare. You can fill them with your favorite filling and they freeze beautifully too...they will definitely get you off of the regular meal routine... make it chicken, make it eggs, make it vegetarian, chimichangas are always a win win!
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KITCHEN TONGS
INGREDIENTS
1 & 1/2 lbs. beef bistec (cut into small cubes)
1/2 small onion (diced)
2 Roma tomatoes (diced)
1/2 green bell pepper (diced small)
1 jalapeño (diced small)
Oaxaca cheese (grated as needed)
2 large garlic cloves (minced)
3/4 tsp dried cumin
zest and juice of 1 lime
pepper (to your liking)
salt (to your liking)
2 C. beef broth
1 & 1/2 Tbsp flour
cilantro (small bunch)
crema (for garnish)
sour cream (for garnish)
Avocado (for garnish)
• be very careful with hot oil/keep children away from stove• add❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Beef Cheese Wrap,Beef burrito By Recipes of the World
#wrap #burrito #recipesoftheworld
#beefwrap #cheese
Thank you For Watching
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Ingredients
'''''''''''''''''
Oil 1 tbsp
garlic Chopped 1 tbsp
beef mince 1/2 kg
Salt 1 tsp or to taste
red chilli powder 2 tsp
red chilli flakes 1 tsp
sriracha sauce or hot Sauce 2-3 tbsp
Sour cream:
cream 150ml
lemon juice 1 tbsp
milk 2-3 tbsp
Salad:
Red cabbage 1/2 cup
lettuce
Carrot julianne 1/2 cup
boiled Corn 1/2 cup
Onion chopped 1/2 cup
Pickled red jalapenos (Optional)
lemon juice 1 tbsp
salt 1/2 tsp
black pepper powder 1/2 tsp
Tortilla
mozzarella & cheddar cheese grated
butter as required
Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
???? FULL RECIPE:
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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