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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (202g) Recipe makes 12 servings |
||
| Calories 236 | ||
| Calories from Fat 109 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.1g | 18% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 575mg | 23% | |
| Potassium 270mg | 7% | |
| Total Carbohydrate 18.1g | 6% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 1.9g | ||
| Protein 13.3g | 26% | |
Chicken or Beef Chimichangas (Tex-Mex)
By: Pneuma
May 9, 2009
These are from the delicious TexMex cuisine that are like fried burritos. Posted for ZWT.
SERVES 12 , 12 rolls
Ingredients
- 1/2 lb bacon, pieces
- lard (or oil for sauteing and as needed)
- 1 small onion, diced
- 1 lb ground chicken (or beef)
- 2 tomatoes, chopped
- 1 (4 ounce) can green chilies, chopped and drained
- 1 teaspoon salt
- 1 1/2 teaspoons Mexican oregano
- 1-2 teaspoon chili powder
- 2 tablespoons fresh cilantro, minced
- 12 flour tortillas, warmed
- vegetable oil, for frying
Garnish
- shredded cheddar cheese (or queso Panela)
- sour cream, as needed
- salsa, as needed
- shredded lettuce, as needed
- sliced black olives, as needed
Directions
1
In skillet, saute bacon and onions in lard for 3 minutes.2
Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.3
Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.4
Place 1/2 cup meat filling on each tortilla.5
Fold like a burrito with the ends tucked inside.6
Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.7
Flip and brown other side. Drain on paper towels or strainer.8
Serve on a plate and top with shredded cheese, sour cream, and salsa.9
Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Technique > Deep Fry
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Diabetic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: LouLouIzSpoiled
On Oct 15, 2009
Simply yummy! I had 2 of the beef and couldn't wait to have them again! I just used regular oregano because I couldn't find the Mexican. Worked great! We will have these often.
From: happynana
On Oct 3, 2009
Excellent! We had these for dinner tonight. I halved the recipe easily, using the whole can of chiles. I used ground beef. Since there were no instructions for the beef, I lightly browned it and then added the diced bacon and onions and finished until all were cooked and followed as directed. Next time I would like to use shredded chicken vs. the ground chicken and add some mexican corn. Didn't get to take pic. Very good. Made for Ausie Swap #33.
From: mailbelle
On Sep 8, 2009
We loved these! I have to admit, I'm not a big Tex-Mex foodie and made this primarily for my DH, but I was the one going back for seconds! And he loved them as well! I used ground beef and for the chili powder I used Penzey's Chipotle Powder. Made for Aus/NZ Recipe Swap #32.
From: Lazy Chef 2
On May 17, 2009
Wow...were these ever delish! Made them for DD prom night for all of us that came home after Grand March...I used oil instead of lard...ground beef...and added a can of black beans and some corn. Will make this again for sure!! Everyone loved them...gave the recipe out to 2 people. Thanks for posting this recipe. Made for ZWT 5 for the Zaar ChowHounds!
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