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February 18, 2011


I've never had a chimichanga before I made this recipe. Boy, was it worth the wait! I substituted the refried beans for mexican rice inside the chimichanga, but adding both would probably be delicious too.

Here's the recipe adapted from the Food Network.

Prep Time: 20 min | Cooking Time: 30 min | Difficulty: Easy | Serves: 2

1 Tbsp Unsalted Butter
2 Tbsp Vegetable Oil
½ White Onionchopped
1 ½ Cloves Garlicchopped
½ Jalapeno Pepperdiced (remove seeds for less heat)
¾ tsp Chili Powder
¼ tsp Ground Cumin
 tsp Ground Cinnamon
Kosher Salt
½ small Tomatochopped, plus more for topping
1 Tbsp Chopped Fresh Cilantro
1 ¼ cups Shredded Rotisserie Chicken
2 Tbsp Sour Cream
½ 15-ounce Can Refried Beans
2 10- Inch Flour Tortillas
½ cup Shredded Monterey Jack Cheeseplus more for topping
Mexi-Saucefor topping (see below)
Shredded Lettucefor topping
Mexican Ricefor serving

1. Preheat the oven to 450 degrees F. Melt the butter with 1 tablespoon vegetable oil in a skillet; transfer to a bowl. Heat the remaining 1 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 1/2 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.

2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 1 tablespoon refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/2 cup chicken mixture and 1/8 cup cheese. Fold in the ends and roll up.

3. 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 1/4 cup chopped onion and 1 chopped garlic clove in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in one 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1/2 cup chicken broth and simmer until thickened, then puree. Stir in 1/8 cup chopped cilantro

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