04 March 2008

Chimichanga primer

Every once in a while I make a batch of chimichangas to keep my freezer stocked. I thought I would show you the little corner of my kitchen where I set up shop, even if the assembly line is only manned by one. :-)

On the stove is a simmering skillet of chicken, refried beans, salsa, green onion, and spices. In front of the microwave there is a plate ready to go with a stack of tortillas. Then you see a bowl of shredded Pepper Jack, one of my favorite cheeses. Next comes a stack of foil leaves, and you can barely see on the right side a small bowl of melted butter.

First you place a tortilla on the foil and brush it with butter. Flip it over (butter side down) and spoon 1/4 cup of filling down the middle. Sprinkle a handful of chese over top, then fold the edges: one long side first, then both ends, then roll so the remaining long side is on the bottom. Wrap the foil around it and throw it in the freezer!


(recipe from Mom)

16 oz. refried beans

2 1/2 c. shredded cooked chicken

2/3 c. salsa (may add chili powder to taste)

1/3 c. sliced green onion

3/4 tsp. + ground cumin

1/2 tsp. crushed dried oregano

1/2 tsp. salt

8 flour tortillas

1/4 c. melted butter

1 c. + shredded Pepper Jack cheese

1. Heat beans, chicken, salsa, green onion, spices, and salt in skillet until simmering.

2. Follow instructions above. :-)

3. Bake on ungreased cookie sheet at 400 degrees for 15-20 minutes, or freeze. When frozen, bake for 35-40 minutes.

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