Almost Famous Chimichangas
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.
Directions:
1. 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.
2. 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.
3. 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.
Mexi-sauce:
4. 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.
Deadpool's Chimichangas | Basics with Babish
This video was sponsored by Marvel Strike Force. For more info click here:
This week, Basics and Binging collide to bring you: Deadpool's chimichangas! Tortillas are eerily missing from all NYC grocery stores, so I ended up having to make 'em from scratch - definitely not necessary, but it makes for a standout deep-fried burrito!
Recipe:
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Air-Fried Chimichangas
These chimichangas look and taste like they were deep fried! It's shocking how easy they are to make in just minutes! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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You can find the written recipe on The Salted Pepper website:
Mexican Rice Recipe:
Refried Beans:
Mexican Shredded Chicken:
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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
How to Make Chimichangas | Easy and Simple Vegetarian Chimichangas
Hey Curry Crew! Today we have a delicious and easy to make chimichanga recipe. These vegetarian chimichangas are absolutely amazing and mouth-watering. They are packed full of awesome flavors and they will be gone in seconds after you make them for yourself and your family. So try out this easy and quick recipe and let us know how much you loved them!
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Homemade salsa and guacamole:
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Full Recipe:
- tablespoon oil
- 1 medium-sized onion
- 1 jalapeno
- 1 cup bell peppers
- 1/3 cup corn
- 3 cloves garlic
- tablespoon chili powder
- 1/2 tablespoon cumin
- 1 tablespoon red chili powder or cayenne
- 1 can of black beans or 2 cups
- salt and pepper to taste
- 3 tablespoons cream cheese
- 1 cup cooked rice
- 6 large flour tortillas
- shredded cheese
- sour cream, guacamole, and salsa for garnish
Crisp Chicken Burritos - Taco Time Style Chimichanga - PoorMansGourmet
If you've never had fried Crisp Chicken Burritos, you're really missing out. Most folks would just call these Chicken Chimichanga's, and they wouldn't be wrong either, but Taco Time likes to call them Crisp Burrito's. I filmed and posted Taco Time's Fried Crisp Bean Burrito recipe a while back, which is their original recipe, and those are phenomenal but they introduced these a few years later, with their beef recipe, and they quickly became one of my new favorite burritos. I order these every time I hit the drive through. Read more and get the exact ingredients on my website:
You can make the Beef Crisp Burritos, using this same concept, by referring to my Chili No Beans recipe, if you're interested:
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!