Monday, February 21, 2011


I got this recipe from here
I changed it a bit because I wanted it to be more kid friendly.

2 Tbsp. butter
4 Tbsp. vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1/2 green pepper, chopped
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 small tomato, chopped
2 Tbsp. cilantro
2 1/2 cups shredded chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded cheese (I used colby.)
shredded lettuce

1/2 cup chopped onion
2 chopped garlic cloves
chili powder
sugar salt
1/2 of a green pepper, diced
1 cup chicken broth
cilantro to taste

Prepare the mexi-sauce.  Saute the onion, garlic cloves, and pepper in vegetable oil until tender.  Add a pinch of chili powder, cumin, sugar, and salt.  Cook for two minutes.  Then add the chicken broth.  Simmer until thickened.  Puree in a blender or food processor.  Add in the cilantro at the end.

Preheat oven to 450.  Melt the butter and 2 Tbsp. vegetable oil in a skillet and then put in a bowl.  Heat the remaining oil in the pan and cook the onion, garlic, and pepper.  Cook until soft.  Add the chili powder, cumin, cinnamon, and 1 tsp. salt.  Cook for another 30 seconds.  Add the tomato and cilantro.  Cook until dries a bit (about 2 minutes).  Sit in the chick and sour cream.  Heat through.  Remove from heat. 

Brush a rimmed baking sheet with the butter-oil mixture.  Spread two tbsp. refried beans down the center and top with the chicken mixture and 1/4 cup cheese.  Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet.  Brush with the butter-oil mixture.  Bake 6-8 minutes on each side, brushing each side when you flip if you desire. 

Bake until golden and crispy.  Garnish with lettuce, tomato, and sour cream.  Add some mexi-sauce.

I personally thought it needed an extra sauce like ranch, or a sour cream/lime juice, lime rind mixture.

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