"I turned my recipe for Slow Cooker Pepperoncini Beef into these scrumptious Chimichangas. They are delicious pockets of spicy beef and peppers all wrapped up in a crunchy, golden brown tortilla and smothered with a creamy green chile sauce. These Chimis are perfect for a weeknight dinner and would be a crowd-pleaser at your next Super bowl party."
1 (3 lb) chuck or rump roast
1 envelope of dry beefy mushroom or onion soup mix (from 2-envelope package)
1 (16 ounce) jar of sliced pepperoncini peppers, undrained
1 (14.5 ounce) can of beef broth
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. Sprinkle dry soup mix onto roast. Pour jar of undrained peppers and can of beef broth over roast. Cook on low setting for 8-10 hours. Shred meat. Reserve meat, along with peppers, for chimichanga filling.
To make Chimichangas:
8 Extra-large flour tortillas (from 10-count package)*
2 cans (7 ounces each) whole green chilies (each can will contain 4 whole chilies)
2 cups shredded cheddar cheese + additional cheese for topping
1 (3.8 ounce) can of sliced black olives, drained (for topping)
canola oil, for frying
In the center of each tortilla, place one green chile that has been split open and layed flat. Spoon about 1/2 cup of reserved shredded beef and peppers on top of green chile. Top with 1/4 cup shredded cheese. Fold all 4 sides in to form a square and use a toothpick to hold tortilla closed. Repeat to make 8 chimichangas.
In a large skillet, pour canola oil to about 1/4 inch depth. Heat oil on medium-high heat. When oil is hot, cook chimichangas on all sides until golden brown and crispy. Remove from pan and drain on paper towels. REMOVE TOOTHPICKS. Serve each chimichanga topped with 3 Tablespoons of Creamy Green Chile Sauce (recipe follows), additional shredded cheese and sliced black olives.
Creamy Green Chile Sauce:
1 (10 ounce) can green enchilada sauce
1/2 cup sour cream
Combine enchilada sauce and sour cream and stir until smooth. Serve 3 Tablespoons of sauce over each chimichanga.
*TIP: To make it easier to fold tortillas, I heated the stack of 8 tortillas in the microwave for about 30 seconds.
To make Chimichangas:
8 Extra-large flour tortillas (from 10-count package)*
2 cans (7 ounces each) whole green chilies (each can will contain 4 whole chilies)
2 cups shredded cheddar cheese + additional cheese for topping
1 (3.8 ounce) can of sliced black olives, drained (for topping)
canola oil, for frying
In the center of each tortilla, place one green chile that has been split open and layed flat. Spoon about 1/2 cup of reserved shredded beef and peppers on top of green chile. Top with 1/4 cup shredded cheese. Fold all 4 sides in to form a square and use a toothpick to hold tortilla closed. Repeat to make 8 chimichangas.
In a large skillet, pour canola oil to about 1/4 inch depth. Heat oil on medium-high heat. When oil is hot, cook chimichangas on all sides until golden brown and crispy. Remove from pan and drain on paper towels. REMOVE TOOTHPICKS. Serve each chimichanga topped with 3 Tablespoons of Creamy Green Chile Sauce (recipe follows), additional shredded cheese and sliced black olives.
Creamy Green Chile Sauce:
1 (10 ounce) can green enchilada sauce
1/2 cup sour cream
Combine enchilada sauce and sour cream and stir until smooth. Serve 3 Tablespoons of sauce over each chimichanga.
*TIP: To make it easier to fold tortillas, I heated the stack of 8 tortillas in the microwave for about 30 seconds.
The following is a step-by-step diagram to help you:
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