Recipes for "chimichanga"

In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.

In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

Preheat the oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.

Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Add onion, poblano peppers, and mushrooms; season with salt and black pepper. Cook until soft, about 5 minutes; continue cooking until vegetables begin to brown, 5 to 10 minutes more.

Move vegetables to edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into center. Add chicken pieces to the center; season with cumin, ground chipotle, Mexican oregano, salt, and black pepper. Cook and stir until chicken pieces are browned, about 5 minutes.

Stir chicken and vegetable mixture together. Off heat, drizzle water over chicken mixture; scrape browned bits of food off the bottom of the skillet with a wooden spoon. Transfer mixture to a bowl; set aside to cool. Wipe the skillet clean.

Stir pepper Jack cheese into chicken mixture to combine; season with cayenne pepper, salt, and black pepper.

Heat the same skillet over medium heat until hot. Add 1 tortilla to the skillet; heat until warmed and flexible, about 30 seconds per side.

Place tortilla onto a work surface; spoon 1/4 filling in a line across middle of the tortilla. Fold bottom of tortilla just over filling; brush top and exposed inside parts of tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing filling. Roll tortilla to enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.

Heat remaining 2 tablespoons vegetable oil in the skillet over medium heat. Add chimichangas; cook on both sides until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet.

Bake in the preheated oven until tortilla is puffed up, golden brown, and outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga to serve.

Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes.

After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies.

Remove the chicken, shred with two forks, and return to the onion mixture.

Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling.

Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.

Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side.

Drain on a paper towel-lined plate, and remove toothpicks.

Top with sour cream sauce to serve.

Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.

Place cinnamon sugar in a shallow dish.

Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.

Heat oil in a large, deep saucepan over medium heat.

Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

Cook beef and water in a Dutch oven, covered, over medium heat for 30 minutes. Remove cover; cook until liquid evaporated, and beef well browned, about 10 minutes.

Combine beef broth, red wine vinegar, chili powder and cumin in a bowl; pour over beef. Cover and cook until beef very tender and pulls apart easily, about 2 hours. Cool, then shred and mix with pan juices.

Preheat the oven to 500 degrees F (260 degrees C).

Brush both sides tortillas with melted butter. Spoon beef filling down center of tortillas. Fold tortilla ends over filling, then fold sides to center to make a packet. Place chimichangas, seam-sides-down, in a 9x13-inch baking pan.

Bake in the preheated oven until golden brown, 8 to 10 minutes. Serve with salsa, shredded cheese, and sour cream.

Preheat oven to 450 degrees F (230 degrees C).

Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.

Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.

Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.

Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).

When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.

Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.

To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Combine Neufchatel cheese, sour cream, sugar, and vanilla extract in a bowl and beat with an electric hand mixer. Carefully fold in blueberries.

Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/4 cup blueberry mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with avocado oil and place in the basket of an air fryer.

Cook chimichangas in the air fryer at 400 degrees F (200 degrees C) until golden brown, 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until golden brown, 1 to 2 minutes more. Let cool slightly.

Mix sugar and cinnamon in a shallow bowl. Spray each chimichanga with avocado oil and roll in cinnamon sugar.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.

Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.

Air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

Preheat the oven to 350 degrees F (175 degrees C).

Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Preheat the oven to 400 degrees F (200 degrees C).

Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.

Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.

Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.

Fold tortilla sides up over filling and roll up like burritos.

Place chimichangas on a foil-lined baking sheet and brush with oil.

Bake until golden and crisp, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9x13-inch baking dish with seam-sides down. Spray tops with cooking spray.

Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.

Serve topped with Cheddar cheese, salsa, and sour cream.