Best Venison Or Steak Or Chicken Chimichanga Recipes

CHICKEN OR BEEF CHIMICHANGAS (TEX-MEX)

Chicken or Beef Chimichangas (Tex-Mex) image

Make and share this Chicken or Beef Chimichangas (Tex-Mex) recipe from Food.com.

Provided by Pneuma

Categories Lunch/Snacks

Time 35m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb bacon, pieces
lard (or oil for sauteing and as needed)
1 small onion, diced
1 lb ground chicken (or beef)
2 tomatoes, chopped
1 (4 ounce) can green chilies, chopped and drained
1 teaspoon salt
1 1/2 teaspoons Mexican oregano
1 -2 teaspoon chili powder
2 tablespoons fresh cilantro, minced
12 flour tortillas, warmed
vegetable oil, for frying
shredded cheddar cheese (or queso Panela)
sour cream, as needed
salsa, as needed
shredded lettuce, as needed
sliced black olives, as needed

Steps:

In skillet, saute bacon and onions in lard for 3 minutes.
Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
Place 1/2 cup meat filling on each tortilla.
Fold like a burrito with the ends tucked inside.
Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
Flip and brown other side. Drain on paper towels or strainer.
Serve on a plate and top with shredded cheese, sour cream, and salsa.
Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.

CHIMICHANGAS

Chimichangas image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.

ALMOST-FAMOUS CHIMICHANGAS

Almost-Famous Chimichangas image

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

Ingredients

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.

VENISON (OR STEAK OR CHICKEN) CHIMICHANGA RECIPE - (4.3/5)

Venison (or Steak or Chicken) Chimichanga Recipe - (4.3/5) image

Provided by lianbl88

Number Of Ingredients 14

Ingredients

1 1 1 pound of venison, steak or chicken
Crisco Oil
EVOO Extra Virgin Olive Oil
1 1 1 can refried black beans or refried pinto beans
1/2 1/2 1/2 cup golden raisins
8 10 8 10 8 - 10 medium whole wheat tortillas (larger than fajita size)
guacamole )separate recipe
sour lean or sour cream
your favorite salsa
Salad Optional
Boston Leaf lettuce or your favorite greens
Oil vinaigrette dressing
1/4 1/4 1/4 cup crumbled cotija cheese
cracked pepper

Steps:

1. Dice the meat into small cubes - 1/4" or so. season with salt & pepper. Preheat a large deep frying pan on medium high heat. (pan will serve dual use for both cooking filling and for frying the chimi's in oil later) I prefer a regular skillet - not non stick for this. I have a old black skillet that is well seasoned and works perfectly. 2. Add about 2 Tbs olive oil and quickly stir fry the meat stirring frequently until just done. Add in the raisins and stir then add refried beans and mix well and heat until just hot. Pour/scrape into a large bowl and clean the pan. Reheat pan over medium heat with 1/2" canola oil in pan. 3. While oil is heating, warm tortilla in microwave for 40 seconds to soften. Take approximately 1/3 - 1/4 cup of filling and place in tortilla on one side, tuck over end, fold over sides to middle and fold over again to make a mini burrito. You can make 8 - 10 depending on size. Not too full as you need to tuck up nicely for frying. Make up all the chimi's. 4. Using a tongs place 3 - 4 chimi's (depends on the size of your pan, don't crowd), fold side down and fry 3 - 4 minutes until nicely browned, turn and repeat for other side. Drain on paper towels and cover with a couple more paper towels. Finish cooking the chimi's. These will be hot so don't worry about serving too quickly. Prepare salad by chopping up the lettuce, dress with some vinaigrette and fresh pepper, toss, add in the crumbled cotija and serve with the chimichanga's and garnishes.