Almost Famous Chimichangas

Alright! This recipe is for all of my Food Network Magazine friends. Take out the October 2010 issue and turn to page 80. Today we’re making chimichangas! These chimichangas are fantastic, if you love Mexican food. If you have met my husband then you probably know that  to him food is just for survival. He doesn’t care what it looks like and more often than not taste doesn’t matter either. I knew that his palette actually did exist when he said this meal was marvelous!Let’s get started. Melt some butter in a skillet with oil. While that’s melting chop up a jalapeno pepper, garlic, and onion. Once the butter has melted pour that into a little bowl for later. Add more oil to the skillet and dump the garlic, pepper, and onions into the skillet. Cook them up until they are soft.Pull out your spices. Yes, that really is cinnamon. I think it’s the ingredient that woke my husband’s palette up!Add the spices and toast it for about 30 seconds.Now you should have nice piles of chopped cilantro and tomatoes sitting around.  Add the tomatoes and cilantro. Cook it up until the juices begin to evaporate. Next add sour cream and chicken. Stir that around until it’s warm all the way through.Grab your can of refried beans, or make your own. Homemade refried beans are the best, although sometimes you don’t have the time to make them, so just get a can. It works just the same. Pull out your tortillas. Slap some refried beans on there. Then top it with the chicken mixture and cheese. Take your butter and oil mixture and slather it around a pan. Roll up your tortillas and place them in the pan. Then brush the tops of the tortillas with the butter/oil mixture and stick them in the oven. While those are cooking make the Mexi-sauce from the recipe below. I forgot pics of that, so improvise. :) When the chimichangas are done they will be beautifully browned and top. Once they are done you can top them with just about anything: tomatoes, more cheese, lettuce, and don’t forget the Mexi-sauce. Serve with refried beans or rice on the side.  Dress it up and have a little fun! It’ll taste great. Give it a try and let me know how it goes.

Chi-Chi’s Chimichangas
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced
11/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped
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
Shredded lettuce, for topping
Preheat the oven to 450℉. Melt the butter with 2 tablespoons of vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons vegetable oil in the skillet. Add the onion, garlic, and jalapeno and cook until soft, about 3 minutes. Add chili powder, cumin, cinnamon, and 1 teaspoon salt; toast for 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 heat.
Brush a rimmed baking sheet with some 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 ¼ cup cheese. Fold in the ends and roll up.
Put 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 remaining beans.
Chi-Chi’s Mexi-sauce:
1/2 cup chopped onions
2 cloves garlic, chopped
Pinch of chili powder
Pinch of sugar
Pinch of cumin
Pinch of salt
2-4 ounce cans of chopped green chiles
1 cup chicken broth
1/4 cup chopped cilantro
Sauté onions and garlic in a skillet with vegetable oil.
Add chili powder, salt, cumin, sugar. Cook 30 seconds
Stir in green chile. Cook 2 minutes
Add chicken broth and simmer until thickened; then puree.
Stir in chopped cilantro