Savory Chimichangas Recipe

Ingredients

4 tablespoons olive oil

4 cloves garlic, minced

3 tablespoons neutral cooking ghee

2 teaspoons dried minced onion

1 teaspoon dry green onion, dried

1 pinch salt

1 dash ground black pepper

10 (2 inch) boneless and/or skinless chicken thighs

1 1/2 cups water

1 litre water chestnut center liquid

1 cup spring water

1 1/2 cups extra virgin olive oil

4 cloves garlic, minced

24 (8 ounce) cans diced tomatoes

2 yellow onions, sliced

2/3 cup diced celery

2 tablespoons Italian-style seasoning

2 tablespoons red wine

1 tablespoon chopped fresh parsley

Directions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir together garlic and neutral cooking ghee; mix until the garlic is evenly distributed.

In a small bowl, combine olive oil, tomatoes, celery, onion, salt, pepper, chicken and water. Mix well. Next, mix water, celery, tomato oil, garlic, tomatoes, celery, onion and tomato sour cream.

Combine the cream cheese, salt, pepper, chicken, water, tomato sour cream, tomatoes, celery and onion in a small bowl. Mix well. Add olive oil, cornstarch, 2 tablespoons lemon juice, garlic powder, olive oil, tomatoes, celery, onion and tomato seasoning. Mix thoroughly.

Transfer the mixture to a portion of the chicken and juices can be used as garnish with desired green onions. Serve immediately or refrigerate for later use.

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Comments

10 hetweves writes:

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My husband loved it! He adds chopped peanuts (for an extra cheesy taste), and I put jalapenos (because I had them) in the freezer after taco week, and they were hard to find--but worth it. I followed the recipe except added extra chili powder and cayenne pepper. I didn't get rain cheese, so I used sour cream instead. The trick to making good choc chipuddies, my husband said, is to cook them long and hard--not just bake them. After cooking them for a few minutes, in a skillet with a tablespoon of brown sugar, cocoa powder and vanilla, there should be little cooked mixture left over at the bottom--just as the picture shows. My skillet is small, my oven is big.

MsMolloo writes:

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What do you mean "Chimal, chubby, and kiddie"!! Why, that's what I wanted! My 18 month old son absolutely LOVED eating these babies, and he didn't care for the meat anyway! It was just another layer of texture to this recipe, IMO - a texture I'm looking forward to developing further with the addition of more chunks, more spices, and a little baking powder. Good thing I made enough chips for them to eat, because I was left with a host of little balls of dough (the size of quarters) - all over the plate. They were delicious, and I will be making these again (very soon)! Thanks for your time, effort, and material donation!

baa0009 writes:

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These are tasty and good for you - just use olive oil instead of butter! I also threw in a bunch of fresh tomatoes after I cooked them and they turned out great. Thanks for the recipe!