TURKEY AND GREEN CHILE AL FORNO
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
- Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
- Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
- Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.
- In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
- For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.
SMOKED TURKEY BAKED CHIMICHANGAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat your toaster oven to 400 degrees F or high.
- Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
CHICKEN CHIMICHANGAS WITH GREEN SAUCE
My daughter fixes these for her 6 kids. She needed something quick and easy. They are so big that she cuts them into 2 pieces especially for the younger kids.
Provided by litldarlin
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeño, and lime juice.
- Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
- Fold in the chicken.
- Evenly divide mixture among the 8 tortillas.
- Fold each tortilla into a rectangular packet around the filling.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry 4 chimichangas at a time until golden brown then drain on a plate lined with paper towels.
- To serve, place a chimichanga on a plate, and ladle the warm sauce over top.
- Sprinkle with Cheddar cheese and green onions.
- Finish with a dollop of sour cream.
Nutrition Facts : Calories 872.1, Fat 59.6, SaturatedFat 25.5, Cholesterol 149.1, Sodium 1970.6, Carbohydrate 47.7, Fiber 3.3, Sugar 5.7, Protein 37
CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE
I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.
Provided by SSTRAWDER
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 21
Steps:
- Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
- Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 33.3 g, Cholesterol 72.2 mg, Fat 30 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 11.6 g, Sodium 1042.6 mg, Sugar 1.5 g
CHICKEN CHIMICHANGAS WITH GREEN SAUCE
Make and share this Chicken Chimichangas With Green Sauce recipe from Food.com.
Provided by slickchick
Categories Lunch/Snacks
Time 40m
Yield 8 Chimichanagas, 8 serving(s)
Number Of Ingredients 13
Steps:
- Pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium-low heat.
- Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir into the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet.
- Heat the vegetable oil in a large skillet over medium to medium-high heat. Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. Drain on a plate lined with paper towels.
- To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.
Nutrition Facts : Calories 873.6, Fat 59.8, SaturatedFat 26.6, Cholesterol 146.5, Sodium 1792.3, Carbohydrate 46.7, Fiber 3, Sugar 3.5, Protein 37.8
BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE
This sauce can stand up against any Mexican restaurant and is easy to prepare as well. The fresh jalapeno and canned chilies in the sauce give it a good balance of flavor. Save time by purchasing a rotisseri chicken from your grocery store!
Provided by Juenessa
Categories Chicken
Time 40m
Yield 8 chimichangas
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
- Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
- Fold in the chicken.
- Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
- Spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
- To serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
- Sprinkle with Cheddar cheese and green onions.
- Finish with a dollop of sour cream.
BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
- Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
- Fold in the chicken and mix until well combined.
- Evenly divide mixture among the 8 tortillas.
- Fold each tortilla into a rectangular packet around the filling.
- Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
- Brush all sides of each chimichanga with a small amount of olive oil.
- Bake for 15 minutes, pull pan out and turn over each chimichanga.
- Bake for 15 minutes more.
- Place chimichangas on a plate, and ladle the warm sauce over top.
- Sprinkle with cheddar cheese, sour cream, and green onions.
TURKEY CHIMICHANGAS W/GREEN CHILE SAUCE
What to do with all that leftover turkey! I don't know about you but I don't want another bite of rich holiday food again for at least another year! I love the traditional Thanksgiving and Christmas meals but by the time Christmas is here I've pretty much had my fill of Turkey and Dressing. Turkey Chimichangas were filled with...
Provided by Diane Atherton
Categories Turkey
Time 30m
Number Of Ingredients 32
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Shred or chop turkey; set aside.
- 3. REFRIED BEANS: Empty can of refried beans into a medium size pot. Add 1/3 can of the drained Rotel Tomatoes, 1/4 cup shredded Colby jack cheese, a spoonful of the green Chile peppers, a pinch of chili powder, a pinch of cumin and salt to taste. Heat over med/low heat until cheese melts; stirring occasionally.
- 4. Heat 2 Tbsp extra virgin olive oil in large skillet over med/low heat. Add onions, garlic and jalapeno; cook until onions are tender. Add chili powder, cumin and salt; stir in 1/3 can rotel tomatoes and 2 Tbsp chopped fresh cilantro; continue cooking until moisture cooks out (about 2 minutes). Stir in turkey and sour cream, cooking and stirring until warm; remove from heat.
- 5. Melt 2 Tbsp butter with 2 Tbsp olive oil. Brush oil mixture generously on a large rimmed baking sheet or pan. Spread about 2 Tbsp of the bean mixture down the center of each tortilla, leaving about 2 inch border. Divide chicken mixture into 4 equal parts and add to each tortilla. Top with 1/4 cup of shredded cheese. Fold top and bottom pieces in (the short edges) and then fold in the sides. Place seam side down on the baking sheet; brush with oil mixture.
- 6. Bake about 10 minutes and then gently flip over and brush tops with oil and bake another 10 minutes.
- 7. Remove from oven and serve with rice and any leftover refried beans. Top with sauce, lettuce, tomatoes, sour cream and more cheese if desired. Dress up to your preference.
- 8. SAUCE: Combine ingredients and cook over medium heat until liquid reduces (about 20 to 30 minutes).
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