This recipe is easy to make using leftover chicken. Feel free to substitute cooked ground beef or chopped steak.
2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 − 10 inch flour tortillas
1 cup refried beans
1/2 cup Cheddar cheese
1/2 cup Monterrey Jack cheese
Olive oil (for basting)
Preheat the oven to 450 degrees F. In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Let cool. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Top with cheese. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.
I’m back with yet another tasty quesadilla recipe. I remember as a child going to Chi Chi’s with my family at least once a month until they closed down the location near my house. Sadly, I have not eaten at Chi Chi’s since then, so I was so excited to find this copycat recipe for there Steak & Mushroom quesadilla. This was last nights dinner, and it was a success around the kitchen table. Enjoy!
Ready In: Under 2 hrs
4 ounces skirt steak (marinate in soy sauce, pineapple juice, garlic, salt and black pepper)
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12″) Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
1 ounce Shredded Iceberg Lettuce
1 ounce Guacamole
1 ounce Sour Cream
2 ounces Chi-Chi’s Brand Chile con Queso or other dipping sauce
3 ounces Fresh Pico de Gallo ** see recipe below
***PICO DE GALLO***
1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
1 tsp cumin
1 tsp garlic, chopped
Salt, pepper, granulated garlic and fresh limejuice to taste.
Marinate the steak for at least 2 hours prior to grilling. Grill steak to desired doneness. Remove the steak from the grill and slice thinly.
Saute the pepers, onions and mushrooms in the garlic butter until the vegetables are semi-soft.
Lay the tortilla on a medium heat grill or large pan.
Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak.
Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half.
Remove the tortilla from the heat and cut into four wedges.
Place the cut tortilla on a large serving plate and serve with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.
PICO DE GALLO Mix all the ingredients and chill.:::
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"