Saw these on the food network, came out really good. It isn't quite the recipe they used and it's baked rather than deep fried to knock down the grease. These aren't the least bit spicey, you might want to add some peppers. Other than cooking times, takes about 10-15 minutes.
2lbs Meat - ground, boned\chopped, whatever, leftovers would work too
1 can black beans
1/2 large onion, diced - whatever kind you like
Contents of 3 limes
1 big green pepper, roasted and diced
3-4 tomatoes, diced - I like Roma, whatever floats your boat. You want an equal amount to your peppers and onions
1 can corn or a box of frozen corn
2 cloves garlic
2-3 tbsp cumin
2 tbsp salt
1 tsp black pepper
2 tbsp chopped celantro (more if fresh)
1 cup shredded colby cheese
2 cups cooked rice
Cooking oil
"Big" tortillas
Brown the meat, cooking it throroughly if using "chunks", drain off nearly all of the grease.
Neat thing I saw her do, after she'd crushed the garlic and diced it a bit, she added in the salt and chopped\ground it around to make a paste. Spreads the garlic out a lot better.
Mix everything except the cooking oil, cheese and tortillas up in a big bowel. I just put stuff in the bowel as it was prepared. Steam the tortillas a bit, I usually nuke them for 45-60 seconds in the microwave with a damp paper towel over them.
Pre-heat oven to 400F.
Spread out a tortilla, add a layer of cheese to the bottom center, then some rice, and then a layer of the meat mix. Roll it up and place in a cassarole dish, so the cheese inside is on top. Once you've got as many as you want in a the pan, brush the tops down with cooking oil and cook at 400 for 20-25 minutes or until the tops start to brown.
It's not preceisly a chimi, they tasted really good though.
Chimichungas
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Chimichungas
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