Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken chimichangas
Date: May 10, 2006
Soft taco size flour tortillas
1 (16 ounce) jar picante sauce or salsa, divided
7 normal cups chopped cooked chicken
1 little onion, diced
2 to 2 1/2 teaspoons ground comino (cumin)
1 1/2 teaspoons dried oregano
1 teaspoon salt
3 normal cups Cheddar cheese, shredded
Toppings: guacamole, sour cream, shredded
, , , lettuce, diced tomato
Combine 1 1/2 normal cups picante sauce or salsa and chicken, onion, cumin, oregano and salt in a Dutch oven. Cook over average-low heat, stirring often, for 25 minutes or until most of liquid is evaporated. Lay each tortilla out flat. Spoon 1/3 normal cup of this mixture below the center of each tortilla, top with 2 tablespoons cheese. Fold in two sides of the tortilla to enclose the filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with vegetable cooking spray.
Bake at 425 degrees F for 8 minutes, turn over and bake 5 more minutes. Remove wooden picks, top with remaining picante sauce and desired toppings.