Best 2 Almost Famous Chimichangas Recipes

In the realm of culinary delights, there exists a dish that has captivated taste buds and ignited a wave of cravings across the globe: the almost famous chimichanga. This deep-fried burrito, hailing from the vibrant culinary tapestry of Mexico, has garnered widespread acclaim for its harmonious blend of flavors, textures, and aromas. As you embark on your culinary quest to create the ultimate almost famous chimichanga, this guide will unveil the secrets behind crafting this delectable masterpiece. From selecting the finest ingredients to mastering the art of folding and frying, we will guide you through each step, ensuring that your chimichanga will be an explosion of flavors that will leave your taste buds dancing with delight.

Here are our top 2 tried and tested recipes!

ALMOST FAMOUS CHIMICHANGAS

Almost Famous Chimichangas image

From Food Network Magazine. It's supposed to be a copycat of Chi-Chi's chimichanga (baked instead of fried) with their Mexi-sauce.

Provided by kitchenslave03

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

2 tablespoons unsalted butter
4 tablespoons canola oil
1 white onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, diced-remove seeds if you want it more mild
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
kosher salt
1 small tomatoes, chopped plus more for topping
2 tablespoons fresh cilantro, chopped
2 1/2 cups rotisserie chicken, shredded
1/4 cup sour cream
40 inches flour tortillas
1 (15 ounce) can refried beans
1 cup monterey jack cheese, shredded plus more for topping
shredded lettuce, for topping
1/2 cup chopped onion
2 garlic cloves, minced
1 pinch chili powder
1 pinch ground cumin
1 pinch sugar
1 pinch salt
8 ounces green chilies, canned chopped
1 cup chicken broth
1/4 cup cilantro

Steps:

To Make Mexi-Sauce:.
Saute onion and garlic in a skillet coated with cooking spray til tender. Add pinches of spices, sugar and salt and cook 30 seconds. Stir in the canned chiles and cook 2 minutes. Add broth and simmer til thickened nicely; puree. Stir in 1/4 c cilantro.
To Make Chimichangas:.
Preheat oven to 450. Melt the butter with 2 T oil in a skillet; transfer to a bowl. Heat remaining oil in the skillet. Add the onion, garlic, and jalapeno and cook til soft, about 3 minutes. Add chili powder, cumin, cinnamon and 1 t kosher salt. Toast 30 seconds. Add the tomato and cilantro and cook til slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from heat.
Brush a rimmed baking sheet with some of the butter-oil mixture. Spread about 2 T beans down the center of each tortilla, leaving 2" border on both ends. Top with 1 c chicken mixture and 1/4 cheese. Fold in ends and roll up.
Put chimichangas seam side down on the baking sheet; brush them with the butter-oil mixture. Bake 8-10 min per side, brushing again after you flip. Top with sauce, more cheese, lettuce and tomato. Great served with mexican rice and more beans.

Nutrition Facts : Calories 694.1, Fat 38.9, SaturatedFat 13.7, Cholesterol 47.9, Sodium 1362.8, Carbohydrate 66.7, Fiber 10.7, Sugar 8.6, Protein 22.6

ALMOST-FAMOUS CHIMICHANGAS RECIPE

Almost-Famous Chimichangas Recipe image

Provided by á-2510

Number Of Ingredients 20

Ingredients

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving
See below for sauce ingredients and directions.

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. Make Chi-Chi's Mexi-sauce: Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Tips:

For the best results, use fresh, high-quality ingredients.
If you don't have a deep fryer, you can shallow fry the chimichangas in a large skillet over medium heat.
To make sure the chimichangas are cooked through, insert a meat thermometer into the center of one. It should read 165 degrees Fahrenheit.
Serve the chimichangas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
For a vegetarian version of this recipe, omit the chicken and add extra vegetables, such as black beans, corn, or zucchini.

Conclusion:

Chimichangas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or for a special occasion. With so many different variations to choose from, there is sure to be a chimichanga recipe that everyone will love.