MINI CHIMICHANGAS RECIPES
MINI BEEF CHIMICHANGAS RECIPE: HOW TO MAKE IT
I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! —Danielle Luaders, Clever, Missouri
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 20 mini chimichangas.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first 9 ingredients. Stir in cooked beef. , Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.
Nutrition Facts : Calories 284 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 423mg sodium, CarbohydrateContent 18g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 13g protein.
BEEF CHIMICHANGAS RECIPE | ALLRECIPES
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Latin American Mexican
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 chimichangas
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, CarbohydrateContent 15.8 g, CholesterolContent 69.9 mg, FatContent 25.4 g, FiberContent 2.3 g, ProteinContent 19.7 g, SaturatedFatContent 10.1 g, SodiumContent 503.6 mg, SugarContent 1.6 g
More about "mini chimichangas recipes"
AIR FRYER CHIMICHANGAS RECIPE | ALLRECIPES
Now you can have chimichangas just as crispy as deep frying, minus the calories. Plus they are quick to make in an air fryer and perfect for a busy weeknight dinner. Top with salsa, sour cream, avocado, and cheese.
From allrecipes.com
Reviews 4.8
Total Time 35 minutes
Category Meat and Poultry, Chicken
Calories 454.5 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 35 minutes
Category Meat and Poultry, Chicken
Calories 454.5 calories per serving
- Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.
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AIR-FRYER MINI CHIMICHANGAS RECIPE: HOW TO MAKE IT
My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio
From preprod.tasteofhome.com
Total Time 01 hours 10 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 294 calories per serving
From preprod.tasteofhome.com
Total Time 01 hours 10 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 294 calories per serving
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a corner facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to keep them from drying out.), In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.
MINI CHICKEN CHIMICHANGAS - HANDLE THE HEAT
Feb 27, 2012 · For the filling: In a medium saute pan, heat olive oil over medium heat. Add garlic, onion, and poblano pepper and saute for 4-5 minutes,... Remove mixture from heat into a large bowl. Add shredded chicken, salsa, and cheese and mix gently to combine. Season...
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MINI CHICKEN CHIMICHANGAS - THE GIRL WHO ATE EVERYTHING
May 12, 2020 · Instructions Preheat oven to 350 degrees and line a baking sheet with parchment paper (or spray with cooking spray). In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined. Place about 1/4 cup of the chicken mixture in the center of each tortilla. ...
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MINI CHIMICHANGAS RECIPE | CDKITCHEN.COM
Preheat oven to 400 degrees F. Spray baking sheet with nonstick cooking spray. To prepare filling, in medium nonstick skillet, heat oil and add onions. Cook over medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell pepper, zucchini, jalapeno pepper, garlic and 1/4 cup water. Bring liquid to a boil.
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MINI BAKED CHIMICHANGA RECIPE - A SPICY PERSPECTIVE
Apr 13, 2016 · Instructions Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Mix the shredded chicken, shredded cheese, sour cream, 1/4 cup salsa verde, and green onions in a bowl. Lay the... To roll: fold one side of the tortilla over the fillings and pull back to make ...
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HOMEMADE MINI CHIMICHANGAS RECIPE - LOVING OUR HOME | HOME ...
Mar 07, 2015 · Assemble the chimichangas. First, warm tortillas in microwave for 30 seconds. Then, spread approximately 1 teaspoon of refried beans on a tortilla, add cheese and 1 tablespoon of chicken mixture. Next, fold tortilla in half, then fold in the sides and roll over. Repeat. Place Chimichangas in oil, folded side down until golden brown on each side.
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Mar 07, 2015 · Assemble the chimichangas. First, warm tortillas in microwave for 30 seconds. Then, spread approximately 1 teaspoon of refried beans on a tortilla, add cheese and 1 tablespoon of chicken mixture.
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AIR FRYER MINI CHIMICHANGAS RECIPES
2020-06-18 · Air Fryer Recipes SmartPoints Recipes. Air Fryer Chimichangas. Jump to Recipe · Print Recipe. Chimichangas are a Mexican entre that is a tortilla filled … From recipe-diaries.com 5/5 (1) Total Time 34 mins Category Dinner Calories 311 per serving. Add onions and green chilies to pan and saute for 2 minutes.
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MINI APPLE CHIMICHANGA - DIABETES FOOD HUB
In a medium-sized saucepan, combine apples, 2 tbsp Splenda, cinnamon, and water. Bring to a boil, and cook until apples are soft. Remove from heat. Cool to room temperature. To build the chimichangas, pile 2 tsp apple filling on each tortilla and fold each end over the filling. Roll the tortillas up and secure each one with a toothpick.
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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 ...
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Jan 27, 2012 · Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels. For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated.
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