Chicken Chimichanga Recipe. I did not fry mine - I wrapped them, brushed melted butter on them and baked them in the oven for 13 minutes at 450. Then I spread a little bit of Santa Fe blend Philadelphia cooking cream and some Monterey Jack cheese on top and stuck them back in for a minute or two. They were SO crispy and good!
Also on these boards
Love this family style plating idea. Cacio e Pepe translation, cheese and pepper. Basically noodles and butter with cheese and pepper.
Chicken Parmesan Burgers Ingredients: For the burgers: 1 lb. ground chicken 1/4 cup grated Parmesan cheese 1/4 cup bread crumbs 2 tsp. Italian seasoning 3 tbsp. chopped flat leaf parsley 1 clove garlic, minced 1 shallot, finely diced Salt and pepper
Baked Chicken Chimichangas - the crisp you love, minus the grease. The Girl Who Ate Everything
CHICKEN CHIMICHANGAS Ingredients: ¼ cup butter (4 tablespoons) ¼ cup flour 2 cups chicken stock, heated 8 ounces sour cream 4 ounce can chopped green chilies, drained ¼ teaspoon cayenne powder 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce 4 flour tortillas 8 ounces Mexican Pulled Chicken 4 ounces Monterey Jack chees
10 Dips (with recipes) 1. Lemon, Pepper, and Pecorino 2 Tomatillo & Avocado 3. Curried Yogurt 4. Pimento Cheese 5. Charred Corn and Tomato Salsa 6. Feta & Sundried Tomato 7. Roasted Garlic and Scallion 8. Red Pepper, Walnut, and Tahini 9. Spinach and White Bean 10. Roasted Eggplant