Myfamouschiliconcarne Recipes
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.
MY FAMOUS CHILI CON CARNE
Many of my friends say this is their favorite dish of mine. I think the key is the bacon. I like it at the high end of the spices and more salt seems to bring out the flavors. Sometimes I add celery, red or green pepper, corn, or peas; but add another can of tomatoes if you add more of anything. It always comes out different so sometimes I add shredded cheese. Good with corn bread!
Provided by sacredmama
Categories Wild Game
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil on medium high in pot.
- Cook bacon 2 mins, stirring often.
- Add carrots and onion, cook until almost done.
- Add garlic, cook 1 minute.
- Add meat, season with salt, cook until browned.
- Stir in beans, tomatoes, chili powder, bay leaf, cayenne, oregano- bring to boil.
- Turn down to low.
- Cover and simmer at least an hour, stirring occasionally (The longer it cooks the thicker it gets and better it tastes).
- Season to taste.
- (Serve with shredded cheese on top and cornbread on the side).
Nutrition Facts : Calories 485.4, Fat 16.4, SaturatedFat 4.6, Cholesterol 67.6, Sodium 1110.5, Carbohydrate 48.4, Fiber 13.6, Sugar 8.2, Protein 38
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