Sunday, December 27, 2009
Chimichanga Recipe
I promised to share my top secret Chicken Chimichanga Recipe. Here goes...

In two tablespoons of Olive Oil, caramelize 1 cup of chopped onion (Large Onion will do) and 2 cloves of crushed garlic. Add 1 tablespoon of chopped parsley, chili powder, garlic powder and cinnamon.

When onions are done add 1 cup of shredded chicken breast (can use beef if you have leftovers) and one jar of salsa. (Your choice of hotness, I use Mild here.)

Slice one ten-pack of soft tortillas in half and nuke for about 30 seconds for that makes them easier to work with.

You'll want to fold each 1/2 tortilla into a cone like this.

Preheat oven to 400 degrees. Prepare by plopping in one tablespoon of the chicken mixture and top it off with 1 tablespoon of refried beans.

Tuck in the tops and lay them seam side down in well oiled pan - top seam tuck against the edge of pan also helps them to stay put. Brush a little oil on the tops.

Place in pre-heated 400 degree oven for about 8-10 minutes for each side. (Flip carefully) Drain on paper towel.

Here is Squirt's plate. She likes her flavors separated. I prefer them with two served on a bed of lettuce, topped with some salsa, sour cream, shredded cheese and black olives. You can add guacamole or anything your heart desires.

The recipe makes 20.
Stumble It! .......posted by Margaret @ 6:05 PM  
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