I love chimis and similar foods because they are a good repository for leftovers. I tried the recipe above. I decided to go with the large ones. The small ones would have been cute. But the results were adorable and delicious. That is a great point, Gene! Excellent way to use odds and ends. So glad you enjoyed this recipe, too! I make my own creme fraiche. In an old 24 oz. Let it sit out on the counter I put it on top of my fridge overnight, and in the morning put it in the fridge.
Creme fraiche deliciousness. This lasts a while, if you can keep it around. Thank you, Thomas. That does sound wonderfully easy!
This way I suppose you would also get those good lacto-bacteria. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Print Recipe. Scale 1x 2x 3x. Heat oil in skillet over medium heat. Slice portobello thinly, then cut slices in half. Add to skillet with a pinch of salt. Cover and let steam about 2 minutes. Add soy sauce and bell pepper and cook another seconds. Turn off heat. Stir in ricotta. Set aside. Warm tortillas on the stove or in the microwave to make them easier to fold.
Top with 1 tablespoon cheese. Fold like a burrito and thread toothpicks into the seam to hold. Carefully add chimis, seam-side down, at at time. Fry for about 2 minutes on each side until golden. Cool on a rack while you make the creamy sauce. For sauce: Combine all in a food processor or blender and puree.
Serve chimichangas with cream sauce and salsa of your choice. Hilah on July 23, at pm. This Mexican-American adaptation of the classic burrito is called a chimichanga. Read these deep frying tips. Turn on the heat until very hot, about to degrees. Submerge the burrito in the hot fat, and cook, turning once until golden brown, about 3 to 5 minutes. Drain on paper toweling and serve with toppings. Preheat oven to degrees F. Bake uncovered.
Frozen: 25 minutes. Chimichanga is a Mexican appetizer or entre that includes a tortilla filled with a meat or bean mixture, typically deep fried to make it crispy on the outside. Chimichangas are basically deep-fried burritos. To prepare, wrap frozen chimichangas individually in foil. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Print Recipe.
Votes: 0 Rating: 0 You:. Course Main Dish. Cuisine American. Servings Servings 2 each. Metric US Imperial. I find this works best to use leftover meat that I already have cooked. I used pulled pork without BBQ sauce. With a touch of oil saute the onion for minutes. Then add the meat and stir in well.
Add in your cheese and cream cheese so they melt. You will need to baby the saute pan so that the cheese doesn't burn. Add the Rotel and mix in for a minute. Take off the heat. Next we will assemble the chimichangas.
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