Best Seafood Chimichanga Recipes

Almost-Famous Chimichangas image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Mexi-sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1/2 cup chopped onion
2 chopped garlic cloves
2 4-ounce cans chopped green chiles (drained and rinsed)
1 cup chicken broth
1/4 cup chopped cilantro

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.

Seafood Chimichanga image

Provided by Charlie Marie @CharlieMarie

Categories Seafood

Number Of Ingredients 18

FOR THE CHIMI:
1 tablespoon(s) butter
1 tablespoon(s) cornstarch
1 cup(s) heavy cream
1 1/2 cup(s) white american cheese
3 - green onions, chopped
1/2 teaspoon(s) chicken bouillon
10 - inch tortillas
1 - pound small shrimp, peeled, deveined (not salad or precooked shrimp)
1 cup(s) lump crab meat
- finely shredded lettuce
2 - medium-soft avocados, sliced
FOR PICO:
2 - tomatoes, chopped
2 - jalapenos, chopped
1/2 cup(s) chopped cilantro
1 - onion, chopped
1 teaspoon(s) lime juice

Steps:

Heat cooking oil to 350. It needs to be in a deep pot.
Mix all of the pico ingredients together and set aside.
In a medium saucepan, melt the butter and add the chopped onion. Saute until translucent. NOTE: If you want to serve with sauce over the top as well, you will want to double the sauce ingredients.
Add the cream, Jack Cheese, and bouillon to the saucepan. Let cook on low until the cheese is melted and the sauce thickens. If it isn't thick gravy consistency, add the cornstarch (mixed in a little cold water) and continue to cook until thickened.
While the sauce is thickening, saute the shrimp until pink.
Assemble the chimi: Lay out the tortilla and top with lettuce, pico, avocado, shrimp, crab and sauce. The JAP member who requested this recipe also included scallops. You will need to sauté the scallops with the shrimp, if you choose to add them.
To roll the chimi, fold the edge closest to you to the middle, then fold in each side, then roll toward the unfolded edge. Pin with toothpicks.
Fry until golden brown. Serve with sauce poured over the top. Top with avocado slices, pico and cilantro.