How about a good Chimichanga??

 As I have mentioned before, I love making Sunday dinner. This is not a long standing tradition for me. Actually, this is fairly new. In all honesty it started because I have so many recipes I wanted to try but was really struggling with finding the time. Maybe it isn't the most wholesome reason for starting a Sunday Dinner tradition but it's the truth. What I have learned is just how nice it is to take the time on Sunday's to really put my heart into a meal for my family. 


 For many, Sunday dinner conjures up images of roast beef and potatoes or a whole baked chicken with some sort of vegetable on the side, you see where I am going, the very traditional Leave it to Beaver american cuisine. Let me let you in on a little secret... I do not love, nor do I even remotely miss the food of my childhood. I don't really care for traditional, so much, in that I don't really enjoy Thanksgiving with the exception of some things I have tweaked to make them more interesting. I will share some of those things as the year progresses and we get closer to holiday cooking. Not to worry though, I have some lovely suggestions for Easter and Mothers Day brunch that I will be posting over the coming weeks.


 Sunday dinner for me, at this juncture, is about trying something new each week and not at all about traditional or Sunday dinner formalities. If a game is on and we've decided to stay in our pajamas all day, no matter, come to the table in your jammies, sit down and dig in. Just ENJOY it. Guests are always welcome too as I have yet to master the art of cooking in moderation so there is always plenty to go around.


 Last Sunday, I made Chimichangas and let me tell you they were a hit. These were not your traditional deep fried Mexican egg rolls, these were baked. Don't misunderstand, they still had to be brushed with a butter/oil combination to accomplish the crispy texture of the tortilla but this was an alternative, in my mind, that was significantly healthier than deep frying. For those of you that are vegetarian, consider a cheese filling or a Spanish rice with beans and cheese. I used chicken but you can follow this same recipe and substitute the base of your filling. 

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
• 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, (or Queso Fresco) plus more for topping
• Mexi-sauce, for topping (see below)
• Shredded lettuce, for topping
• Mexican rice, for serving

Directions

1. Preheat the oven to 450 degrees F. 
2. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl.
3.  Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.
4.  Add the chili powder, cumin, and 1 teaspoon salt; toast 30 seconds. 
5. 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.
6. Brush a rimmed baking sheet with some of the butter-oil mixture.
7.  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.
8. 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.

Make Chi-Chi's Mexi-sauce:

1. Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. 
2. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. 
3. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. 
4. Stir in 1/4 cup chopped cilantro. 

I am telling you...try these. They are definitely going in my "make again" pile. 


Until next time!


xo
Jenny Lou