Best 4 Chi Chi Chimichanga Recipes
**Chimichangas: A Culinary Symphony from the Heart of Mexico**
In the vibrant realm of Mexican cuisine, where flavors dance and spices ignite the senses, there lies a culinary treasure that embodies the essence of Mexican culinary artistry: the chimichanga. This delectable dish, a symphony of textures and tastes, has captured the hearts and palates of food enthusiasts worldwide.
Our journey into the world of chimichangas begins with a classic recipe that stays true to the traditional roots of this beloved dish. This recipe guides you through the art of creating authentic chimichangas, starting with the preparation of a savory filling made from seasoned ground beef, zesty peppers, and aromatic spices. The filling is then carefully wrapped in a golden flour tortilla, which is expertly fried until it achieves a crispy perfection.
For those seeking a delightful vegetarian alternative, we present a tantalizing recipe that showcases the vibrant flavors of roasted vegetables. This vegetarian chimichanga bursts with a medley of roasted bell peppers, zucchini, corn, and black beans, all enveloped in a crispy tortilla shell. The result is a symphony of textures and flavors that will leave you craving for more.
If you're seeking a taste of the sea, our seafood chimichanga recipe is sure to transport you to the shores of Mexico. This culinary creation features a succulent filling of shrimp, tilapia, and calamari, bathed in a creamy chipotle sauce. The seafood filling is then encased in a crispy tortilla and fried to golden perfection. Each bite is an explosion of briny flavors, perfectly complemented by the creamy chipotle sauce.
For those with a penchant for bold and spicy flavors, our spicy chimichanga recipe is a fiery delight. This recipe cranks up the heat with a combination of jalapeños, habaneros, and a piquant chili sauce. The chicken filling, infused with this fiery blend of peppers, is then wrapped in a tortilla and fried until crispy. Each bite is a dance of heat and flavor, sure to ignite your taste buds.
Finally, our cheese chimichanga recipe is a testament to the irresistible allure of melted cheese. This recipe features a velvety cheese filling, made from a blend of cheddar, Monterey Jack, and mozzarella cheeses, all enveloped in a crispy tortilla shell. The result is a golden brown chimichanga that oozes with cheesy goodness in every bite.
So, embark on this culinary adventure and discover the versatility and sheer delight of chimichangas. Whether you prefer classic flavors, vegetarian delights, seafood sensations, spicy thrills, or cheesy indulgences, our collection of chimichanga recipes has something to satisfy every palate.
CHI-CHI'S SEAFOOD CHIMICHANGAS RECIPE
Today's Lost Favorite comes from Chi-Chi's Mexican Restaurant - Chi-Chi's Seafood Chimichangas. Make our Chi-Chi's Seafood Chimichangas Recipe at home tonight for your family and relive the taste of one of your favorite restaurants.
Provided by Mark
Categories Main Course Sauce
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
COPYCAT CHI-CHI'S CHIMICHANGAS RECIPE
This is a spot on copy-cat recipe of our favorite dish from everyone's guilty tex-mex go-to, Chi-Chi's. Sadly, they aren't around my neck of the woods anymore, so I make these Copycat Chi-Chi's Chimichanga's in my own kitchen whenever a craving hits!
Provided by Kita Roberts
Categories Main Course
Time 40m
Number Of Ingredients 21
Steps:
- Preheat the oven to 450 degrees F. Prep a large baking dish that will fit your chimichangas for baking.
- In a large skillet, heat 2 tbs vegetable oil over medium heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, just until softened. Add the chili powder, cumin, cinnamon, and salt. Toast for 30 seconds until fragrant.
- Add the tomato and cilantro and cook about 2 minutes longer, until liquid starts to dry. Stir in the chicken and sour cream and remove from heat.
- Arrange your tortilla with refried beans in the center, leaving a 2" border around the tortilla edges. Top with some of the chicken mixture and cheese. Fold in the short sides of the burrito, then roll up the long sides.
- Brush the baking dish with a bit of the melted butter and arrange chimichangas seam side down. Brush the tops with a little more of the butter mix.
- Bake for 8 to 10 minutes, flip, brush with more butter, sprinkle with cheese and bake for 8 to 10 minutes longer.
CHI CHI'S BEEF CHIMICHANGAS
Delicious recipe that is quite similar to a popular Chi Chi's restaurant dish. Seasoned ground beef and cheese are rolled in a tortilla, smothered in green chile sauce, topped with sour cream and sliced green onions. I adapted this from a posting at recipelink submitted by "Jill". It is important to use Chi Chi's restaurante fiesta seasoning mix. Don't skip the sauce or garnishes. Enjoy!
Provided by kookiekrumb
Categories < 60 Mins
Time 1h
Yield 6 chimichangas, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
- Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
- Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
- Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
- Fry until golden brown or bake in the oven.To bake in the oven: brush with vegtable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler.
- Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
- Enjoy!
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.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- 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.
- 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.
- 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.
- 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.
Tips:
- Use wonton wrappers or egg roll wrappers for the chimi shells. If using wonton wrappers, you will need to use two per chimi. If using egg roll wrappers, you can use one per chimi.
- Be sure to seal the chimis tightly so that they don't open up during frying.
- Fry the chimis in batches so that they don't overcrowd the pan and cook evenly.
- Serve the chimis with your favorite dipping sauce, such as guacamole, salsa, or sour cream.
- For a healthier version, you can bake the chimis instead of frying them.
Conclusion:
Chimi changas are a delicious and versatile dish that can be made with a variety of fillings. They are perfect for a quick and easy meal, or for a party appetizer. Whether you like them fried or baked, with chicken, beef, or vegetables, there is a chimi changa recipe out there for everyone. So next time you are looking for a tasty and satisfying meal, give chimi changas a try.
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