Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts

Friday, February 3, 2012

chimichangas

so i posted this on my blog a few years ago. i just had an apostrophe (i think you mean an epiphany); lightning has just struck my brain. i realized that these babies have yet to grace howe to cook with their presence. these things are a jewel. growing up, we all always requested these for our birthday dinners. my mom hated to make them, but i don't know why because they are suuuuper easy. and so good. and almost restaurantish if you turn on some mexican tunage and put on a sombrero.

you need:
-meat (i use round steak. it's yummy and super cheap. my sister uses chicken. do what you want. just put it in the crocker all day so it shreds easily)
-tortillas (the thinner the tortilla, the better. the super thin lynn wilson ones work well. plus, they're cheap!)
-refried beans (mine are straight out of a can. I know some people make them themselves. and i'm classy, but i'm not that classy.)
-shredded cheddar cheese
-oil (this is for frying, so you'll need a lot)

so once your meat is cooked and shredded, heat up a tortilla in the micro for 10 seconds or so. then, layer it down the middle with refried beans (smear them around), meat, and plenty of cheese. like so:
next, fold it up like a little burrito (or chimichanga. ha!). fold the short sides in so they're on the meat, then fold up the other sides. looks something like:
finally, after you get over how classy i am with my half-painted black nails, pinch your chimi between your tongs and place in oil. your oil needs to be really hot. it will look something like:
hold it in there until it's golden brown (10ish seconds).
voila! serve with sour cream, guacamole, and salsa. yuuum.

Pin It

Tuesday, November 29, 2011

mexican chicken tacos

okay. this is serious business. i'm dying over these babies. this recipe has no name, so i just made one up. it is originally this recipe, but i wanted a crock-pot version and i didn't have tomatoes. so here's what i did.

no picture today. it basically looked like this except the chicken was shredded instead of chunked. it really is the same recipe, just crock-potted. convenient, eh?

ingredients:
2 chicken breasts
1 can petite diced tomatoes
2 green peppers, diced
1 can black beans, drained and rinsed
1 tbsp. cumin
1(ish) cup salsa
1/2 pkg. cream cheese

throw it all in the crock and cook on low all day. shred chicken and serve in tortilla with cheese, avocado, and sour cream, or with chips. yum. 

we had it last night, and i had it for lunch today. and i'm wanting it again. so simple. so yummy!

Monday, September 12, 2011

Mexican Lasagna (Chicken)

Hello out there! I just HAD to send this new recipe your way after trying it out last night. I got it from the Scrumptious Sister blog a while ago but haven't gotten around to making it. However, last night I made it for my family and it's totally worth passing on! One of us sisters has already posted a different Mexican Lasagna recipe but that one contains ground beef, but for chicken lovers like me this one's a winner!

(I even borrowed their picture from here)

Here's what you need:
Cooking Oil Spray
6 Corn Tortillas, cut into quarters {I used 4 flour and cut them into strips}
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Fresh Cilantro, chopped
3 Scallions chopped {I didn't use any}
1 Tsp Salt
2 Cups Mexican Cheese Blend (or a blend of Monterey Jack and Mild Cheddar), divided

**Preheat oven to 350 F°.
**Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
  **Bake for 5 minutes, remove and set aside.
  *In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
**Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
**Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
  **Bake uncovered for 35 minutes.
 SOOOOO yummy!