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Hot Tomato Chimichangas Recipe

Ingredients

3/4 onion, chopped

2 tablespoons vegetable oil

2 cloves garlic, minced

2 tablespoons vegetable oil

1 (3 ounce) can sliced mushrooms, drained

1 (1 ounce) package tomato soup mix

1 cup chopped onion

3 tablespoons fresh lemon juice

4 (6 ounce) cans tomato paste

Directions

In a small bowl, mix the onion, oil, garlic, mushrooms, tomato soup mix and tomato paste. Use only as much as makes a difference in the taste.

Heat a wok or saucepan over medium heat. Add the hot chile powder, which will become smoky when cooked. Cook, stirring constantly, for about 1 minute. Do not confuse chili and tomato soup mix by using the word chill.

Stir the chicken/chestnut mixture into the egg, tomatoes, lemon juice, tomato paste and tomato paste. Continue to stir, and cook for another minute or so.