Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Saturday, March 31, 2012

almost famous chimichangas

over the years i have purchased a couple of almost famous recipe cookbooks, where individuals have submitted recipes that are very similar to restaurants nationwide.  here is a recipe for chimichangas that is very similar to those found in Mexican restaurants, however; this recipe is baked, rather than fried.  this technique works very well and this dish is very tasty.

if making this recipe for two, use one large grilled chicken breast. once the chicken is ready, prepare the rest of the ingredients.  on a sheet pan, brush two tortilla shells with a mixture of melted margarine and olive oil. 

in a skillet on the stove top, brown one chopped onion and mix with chopped fresh tomatoes.  heat until softened.  i usually season the mixture with a dash of chili powder, a dash of cinnamon, salt and pepper. mix in the chicken and then add these toppings to the shells on the sheet pan.  add some shredded cheese on top.  this could be mozzarella, monterey jack or Italian blend.  wrap the chimichangas into bundles and turn over so the more open end is at the bottom of the sheet pan.

brush the top with more of the margarine and olive oil mixture.  bake in the oven for 8 minutes on each side.  these will brown very nicely and become crisp.  when done and ready to serve, top with mild GREEN enchilada sauce, shredded lettuce, chopped tomato, black olives, shredded cheddar cheese, green onions, sour cream and salsa.  any or all of these toppings are delicious.

these can be served with a side dish of Spanish or white rice.

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