Best Cha Cha Cha Casserole Recipes

CHA-CHA-CHA CHIMICHANGAS

Steps:

• Heat the sunflower oil in a large pan and stir-fry the onion, bell pepper, and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chiles, garlic, tomatoes, and corn and cook for another 2-3 minutes until the chicken is cooked through.
• Stir in the taco sauce and green onions, and set aside to cool a little.
• Warm one of the tortillas in a hot, dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the center of a tortilla and fold over the edges to form a neat package; pin in place with wooden toothpicks and repeat with the remaining tortillas.
• Heat 1/2 inch vegetable oil in a large frying pan and cook chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain on paper towels and serve hot with shredded lettuce, sour cream and guacamole.

CHA CHA BOWL

Steps:

• Pineapple and Zucchini Salsa:
• Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
• Black Beans:
• Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
• White Rice:
• Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
• Al Pastor Adobo Marinade:
• Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
• Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
• To serve:
• In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

CHA CHA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
• Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
• Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHA-CHA-CHA CASSEROLE

Steps:

• Preheat oven to 375 degrees. Spray an 8-inch square baking dish with nonstick cooking spray.
• Heat oil in large skillet over medium-high heat. Add meat, onion, garlic, chili powder, salt and cumin; cook, stirring to break up meat. Stir in tomatoes, cook about 10 minutes or until liquid evaporates.
• Spoon meat mixture into prepared baking dish, top with corn, beans, and chiles. Sprinkle with cheese and crushed chips. Bake 30 minutes and let stand 5 minutes before serving. Garnish with green onions, if desired.

CHA CHA'S WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

CHERRY CHA CHA

Steps:

• Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
• Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture. Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
• Keep in the fridge.
• I use the bagged graham wafer crumbs and.
• I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.