Ingrédients pour Chicken Or Beef Chimichangas Tex Mex
- 4 slices bacon
- 2 tablespoons bacon grease (reserved)
- Onion
- Ground Chicken
- 1 (14.5 ounce) can diced tomatoes, undrained
- Green Chilies
- 1 teaspoon salt
- Mexican Oregano
- 1 teaspoon chili powder
- Fresh Cilantro
- Flour Tortillas
- Vegetable Oil
- Cheddar Cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- Lettuce
- Black Olives
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Comment préparer Chicken Or Beef Chimichangas Tex Mex
- Cook 4 slices bacon until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease. Chop bacon into small pieces.
- In a large skillet, sauté 1 medium onion, chopped, in the reserved bacon grease over medium heat for 3 minutes until softened.
- Reduce heat to low. Add 1 (4 ounce) can diced green chilies, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon chili powder, and 1/4 cup chopped fresh cilantro. Simmer for 3 minutes.
- Add 2 cups cooked and shredded chicken (or beef), and 1 (14.5 ounce) can diced tomatoes, undrained. Stir to combine and simmer for 2-3 minutes.
- While the filling simmers, prepare your tortillas. Have 6-8 large flour tortillas ready.
- Place about 1/2 cup of the meat filling in the center of each tortilla.
- Fold the sides of the tortilla inward, then fold the bottom edge over the filling and roll tightly to create a burrito shape.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the chimichangas seam-side down in the hot oil.
- Fry for 2-3 minutes per side, until golden brown and crispy. Do this in batches to avoid overcrowding the pan.
- Remove chimichangas from skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately. Top with shredded cheddar cheese (1 cup), sour cream (1/2 cup), and your favorite salsa (1/2 cup).
- Garnish with shredded lettuce (1/2 cup), chopped tomatoes (1/4 cup), and sliced black olives (1/4 cup).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
18g
Carbs
6g
