Thursday, April 7, 2011


We love Mexican food....alot. I am always anxious to try out new Mexican recipes to add to our favorite recipes. This is one I found in a Food Network magazine and decided to try out this week. Hubby and I loved it but the littles were less than thrilled with it. I won't give up though. We'll try it again and again. I'm sure one of those times, they'll realize how good it is.

2 T. butter
4 T. vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, chopped (remove seeds for less heat) (I didn't use a jalapeno.)
1 1/2 t. chili powder
1/2 t. ground cumin
1/4 t. ground cinnamon
1 small tomato, chopped
2 T. chopped fresh cilantro (I forgot to buy this, so it didn't make it into mine.)
2 1/2 c. shredded, cooked chicken
1/4 c. sour cream
1 15 oz. can refried beans
tortillas (The recipe calls for 4 but I was able to fill 8!)
1 c. shredded monterey jack cheese

Preheat oven to 45o degrees. Melt the butter with 2 T. vegetable oil in a skillet and transfer to a bowl. Heat the remaining 2 T. vegetable oil in skillet. Add the onion, garlic, and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 t. 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 T. refried beans down the center of of each tortilla, leaving a 2 in. border on both ends. Top with one cup chicken mixture and 1/4 c. cheese. (I didn't use this much chicken or cheese in each tortilla so it stretched farther.) Fold in the ends and roll up. Put the chimichanga seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8-10 minutes per side, brushing again after you flip.

Serve with more cheese, lettuce, and tomato. Serve with rice, beans, and guacamole.

I think the next time I make these I will do everything the same except I will omit the cinnamon. I wasn't crazy about that taste in it. I like cinnamon in my desserts not main dishes.

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