I miss the seafood Chimichanga the Chi Chi’s Restaurant served. Does anybody know how to make the sauce or filling? Any former Chi Chi’s employees out there? Thanks. -Gene in Anderson, Indiana
Someone was looking for the above recipe in 7/05, and I happened to run across it on the Internet and thought I would post it.
Chi Chi’s Seafood Chimichanga
w/ Cheese Sauce
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1 pkg. flour tortillas, 6 or 8 inch
1 16 oz. package crabs, flakes
1 cup cottage cheese
1/4 cup Parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder
Cheese sauce (recipe below)
Preheat oven to 375 degrees. Mix all ingredients except tortillas. Warm tortillas until pliable ( about 10 second in microwave ). Wet one side of tortilla and place wet side down.
Spoon on filling ingredients. Roll to hold in filling. Spray baking dish with non-stick coating. Lay chimichangas seam side down on baking dish. Bake 25 minutes. Serve with cheese sauce.
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Cheese Sauce
4 Tbsp. butter or margarine
4 Tbsp. flour
1/2 tsp. salt
2 dashes pepper
2 cups milk (I use evaporated skim milk for this)
8 oz. grated Monterey jack cheese
1 Tbsp. lemon juice
In a small saucepan melt butter or margarine. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Add cheese, stir until melted. Just before serving, add lemon juice and stir until smooth.
{omitted}© Lisa A. Stapor,{omitted} 1375 Brookfield Rd., Charlotte, MI{omitted}{omitted} 48813{omitted} (517) 541-0352{omitted}{omitted}
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