Turkey Chimichangas - Kitchen Cat
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★ Kitchen Cat ★ Turkey Chimichangas Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 : Container Fat Free Sourcream
1 c : Salsa
1 1/2 lb : Ground Turkey
1/2 c : Water
8 : Flour Tortillas (8-inch)
1 pk : Taco Seasoning Mix (1-1/4oz)
Have DINNER Ready in 60 SECONDS Each NIGHT with These Freezer Friendly BURRITOS or CHIMICHANGA
Pressure cooke for 18 mins- Quick release
Thawed microwave 60 seconds
frozen microwave 2 to 3 minutes
Ingredients for Bistec Ranchero burritos/ Chimichangas
2.5 pounds of chuck roast (pot roast boneless)
1 to 20 flour tortillas
1 Tbsp olive oil
2 medium potatoes + 1 extra if needed
1 tomato
1 poblano pepper
4oz of tomato sauce
1 medium onion
2 garlic cloves
3/4 of a cup of warm water
1/2 Tbsp ground cumin
1/2 Tbsp Mexican oregano
1 tsp black pepper
1 tsp of salt or 1 1/2 Tbsp chicken bouillon (adjust to taste)
Small bunch of cilantro
1 Tbsp of AP Flour or corn start dissolved in cold water
Tortilla glue
Dissolve warm water into AP flour until you achieve a paste
*make extra if you want to add bistec ranchero to make a thicker stew/gravy
Mexican rice recipe used in this recipe can be found on following recipe
Tips‼️
Have a lot of fun when making this recipe ????
This recipe will make 20 to 24 burritos
Make all recipes comfortable for your home
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Refried beans recipe-
chicken, rice, and potatoes casserole-
Mexican Chicken and rice casserole w/ creamy chili sauce
Carne asada marinade-
Easy Salsa roja recipe-
#burritos #mealprep #chimichanga #mexicanfoodrecipes #breakfast #lunch #dinner #cooking
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Recipe Baked Turkey and Jack Cheese Chimichangas - Weight Watchers
Recipe - Baked Turkey and Jack Cheese Chimichangas - Weight Watchers
INGREDIENTS:
-cooking spray (2 sprays)
●1/2 lb uncooked ground turkey breast
●16 ounces canned fat-free refried beans
●1 3/4 cups salsa
●4 1/2 ounces canned green chili peppers , mild, drained and diced
●1 teaspoon chili powder
●3 tablespoons scallions , thinly sliced
●1 cup shredded reduced-fat monterey jack cheese
●8 large burrito-size wheat flour tortillas
●1 cup salsa
●1/2 cup nonfat sour cream
HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best flaky beef empanadas seriously super delicious! The dough is just perfect and the ground beef is so flavorful, hope you enjoy it just as much as we do!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Don’t want to fry them? No problem, brush each empanada with olive oil and bake for 20-22 minutes at 400 degrees
Refrigerate for at least one hour
Ingredients: 20-22 empanadas
Empanada dough
3 3/4 c AP flour
12 tbsp cold butter
1 tbsp sugar
Salt I’m using 1 1/2 tsp
Ground Beef Stuffing:
2 lbs lean ground beef
2 small bell peppers (chopped)
1 Anaheim pepper (chopped)
1 small onion (chopped)
4 minced garlic cloves
2 tsp Mexican oregano
2 tsp thyme
2 tsp parsley
2 tsp basil
2 tsp paprika
1-2 tsp crushed red pepper
1 tsp garlic powder
1 tsp black pepper
Salt I’m using 2 tsp
???? your favorite melting cheese, I’m using medium cheddar, Monterey Jack and Oaxaca cheese
1 serving of love ????
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Turkey Dinner Chimichanga Recipe! (Deep fried burrito + dessert)
What should you do with holiday leftovers? Make chimichangas! I took all of the fixings of a holiday dinner, rolled them up in a flour tortilla and fried them up! And then... Did the same with pumpkin pie for the most amazing dessert I've ever had. Enjoy!
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