Beans

06.19.

Secret Recipes: Chimichangas From Chi-Chi’s

Ingredients
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
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 (see below)
Shredded lettuce, for topping
Mexican rice, for serving

Directions:
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 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 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.

Brush a rimmed baking sheet with some of the 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 1/4 cup cheese. Fold in the ends and roll up.

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

2 Comments Beans  //  Chimichangas  //  Mexican  //  Recipe  //  Refried  //  Restaurant  //  Rice  //  Secret Recipes

06.18.

The I Can’t Drive $55 Dollar Nacho Challenge From Cabo Wabo Cantina


This challenge consists of an 8 pound plate of nachos with chipotle sauce, queso, mixed cheese, black beans, lettuce, tomatoes, onions, olives, poblano peppers, pickled and fresh jalapenos, then loaded again with taco meat, carnitas, fajita chicken, carne asada and shrimp, and topped with sour cream, salsa, guacamole and pico de gallo. If finished in 55 minutes the nachos are free ($55 value) and you get inducted into the Sammy Hagar’s Macho Nacho Hall of Fame, plus a free t-shirt.

Las Vegas, Nevada

2 Comments Avocado  //  Beans  //  Beef  //  Cheese  //  Chicken  //  Chipotle  //  Food Challenge  //  Food Challenges  //  Guacamole  //  Jalapenos  //  Las Vegas  //  Nachos  //  Nevada  //  Olives  //  Onion  //  Peppers  //  Salsa  //  Shrimp  //  Sour Cream  //  Steak  //  Tomato

06.14.

Grilled Shrimp & Bean Salad

No Comments Beans  //  Grilled  //  Shrimp  //  Tomato