CHI-CHI'S DIABLO SAUCE
I worked at Chi-Chi's for 16+ years. My favorite sauce over all those years was called Diablo Sauce. My favorite food to eat there was the Soft Taco Enchilada style with Diablo Sauce. A little shredded lettuce and pico de gillo on both sides. Yum!
Provided by KingJackQueen
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground pork, onions.
- Add diced chilis, La Victoria salsa.
- Add 3 cups water.
- Add Ortega taco seasoning.
- Add 1/2 tsp salt.
- add 2 tbsp cumin.
- combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
- continue to simmer till thickened.
CHI CHI'S BEEF CHIMICHANGAS
Delicious recipe that is quite similar to a popular Chi Chi's restaurant dish. Seasoned ground beef and cheese are rolled in a tortilla, smothered in green chile sauce, topped with sour cream and sliced green onions. I adapted this from a posting at recipelink submitted by "Jill". It is important to use Chi Chi's restaurante fiesta seasoning mix. Don't skip the sauce or garnishes. Enjoy!
Provided by kookiekrumb
Categories < 60 Mins
Time 1h
Yield 6 chimichangas, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
- Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
- Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
- Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
- Fry until golden brown or bake in the oven.To bake in the oven: brush with vegtable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler.
- Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
- Enjoy!
CHI CHI'S MEXI-SAUCE RECIPE
Provided by Belinda
Number Of Ingredients 6
Steps:
- Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar, and salt; cook 30 seconds. Stir in two 4 oz cans of chopped green chilies cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- 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 jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
MEXI SAUCE FOR CHI CHI'S CHIMICHANGAS RECIPE - (3.9/5)
Provided by ForkAndTheCork
Number Of Ingredients 10
Steps:
- Saute onion and garlic in a skillet with vegetable oil. Add chili powder, cumin, sugar, salt, cook 30 seconds. Stir in chiles, cook 2 minutes. Add chicken broth and simmer until thickened, then puree with stick blender or in precessor. Stir in cilantro and top chimichangas.
ALMOST FAMOUS CHIMICHANGAS
From Food Network Magazine. It's supposed to be a copycat of Chi-Chi's chimichanga (baked instead of fried) with their Mexi-sauce.
Provided by kitchenslave03
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To Make Mexi-Sauce:.
- Saute onion and garlic in a skillet coated with cooking spray til tender. Add pinches of spices, sugar and salt and cook 30 seconds. Stir in the canned chiles and cook 2 minutes. Add broth and simmer til thickened nicely; puree. Stir in 1/4 c cilantro.
- To Make Chimichangas:.
- Preheat oven to 450. Melt the butter with 2 T oil in a skillet; transfer to a bowl. Heat remaining oil in the skillet. Add the onion, garlic, and jalapeno and cook til soft, about 3 minutes. Add chili powder, cumin, cinnamon and 1 t kosher salt. Toast 30 seconds. Add the tomato and cilantro and cook til slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread about 2 T beans down the center of each tortilla, leaving 2" border on both ends. Top with 1 c chicken mixture and 1/4 cheese. Fold in ends and roll up.
- Put chimichangas seam side down on the baking sheet; brush them with the butter-oil mixture. Bake 8-10 min per side, brushing again after you flip. Top with sauce, more cheese, lettuce and tomato. Great served with mexican rice and more beans.
Nutrition Facts : Calories 694.1, Fat 38.9, SaturatedFat 13.7, Cholesterol 47.9, Sodium 1362.8, Carbohydrate 66.7, Fiber 10.7, Sugar 8.6, Protein 22.6
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