Baked Chicken Chimichangas
This baked or air fried chimichanga gets you the same crispiness without the added fat from deep-frying. Give your dinner a little Tex-Mex flair! Find the complete recipe here:
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How to make a Crispy Baked Chimichangas
These are the best homemade Chimichangas, easy to make and so simple to put together. It is a Mexican-American dish that uses a flour tortilla and add veracious ingredients with a favorite dressing on top and you have one delicious meal.
Guy Fieri's Top Notch Top Round Chimichangas | Guy Off the Hook | Food Network
Guy goes to Chimichanga City with these deep-fried tortillas filled with tender top-round beef!
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Top Notch Top Round Chimichangas
RECIPE COURTESY OF GUY FIERI
Level: Advanced
Total: 3 hr 50 min
Prep: 20 min
Inactive: 1 hr
Cook: 2 hr 30 min
Yield: 10 servings
Ingredients
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon all-purpose flour
2 tablespoons canola oil
3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
2 yellow onions, chopped
3 teaspoons seeded and minced jalapenos
2 tablespoons chopped garlic
2 1/4 cups beef broth, plus extra if necessary
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup lime juice (about 3 limes)
1/2 cup chopped fresh cilantro leaves
4 to 6 cups corn oil
10 (11-inch) flour tortillas, steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
1/2 cup seeded and diced tomatoes
1 avocado, diced
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through.
Remove from heat and allow to cool.
Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it.
Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Cook’s Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in a damp paper towels, then fully cover with foil. Place in 250 degree F oven to warm them up.
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Guy Fieri's Top Notch Top Round Chimichangas | Guy Off the Hook | Food Network
Crispy baked chimichangas
These beautifully baked chimichangas utilise leftover cooked meat and rice for a deliciously crispy and easy-to-assemble Tex-Mex style meal. Serve with a shredded lettuce and avocado salad for a tasty treat that the whānau will be eager to tuck into!
See the full recipe here:
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Baked Chicken Chimichangas Recipe | Old El Paso
Love the tasty crunch of a chimichanga but hate the mess of deep drying? Old El Paso has you covered. Our Baked Chicken Chimichangas recipe delivers all the taste without the hassle. Just 40 minutes from start to finish, have delicious Tex-Mex food at home for a quick dinner.
Discover how to make chimichangas the easy way. Try our Baked Chicken Chimichangas recipe tonight!