Mike's Green Chile Chimichangas

Name: How to cook Mike's Green Chile Chimichangas - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Green Chile Chimichangas

Just throw everything in a bowl, mix well, wrap in a flour tortilla and fry in oil. Easy peasy, crispy, green chilie deliciousness!

Ingredient

Food ration :

4 servings

Cooking time :

15 mins

2 can (16 oz)

Fine Minced White Onions [heaping]

1/2 cup

Fine Minced Jalapeños [seeds/membranes removed]

1/2 cup

ROTEL Diced Tomatoes With Green Chilies [fully drained]

2 can (4 oz)

Generic Diced Green Chilies [fully drained + 2 cans reserves - or, Bueno Hatch Green Chiles]

1 can (2.25 oz)

Sliced Black Olives [fully drained]

1/2 tsp

Granulated Garlic - Onion Powder - Ground Cumin - Chili Powder

1/4 tsp

Green Chile Powder [see photo]

1/4 cup

Your Favorite Green Or Red Salsa [preferably green]

Flour Tortillas [your choice of sizes - 4"6" 8"or 12"]

1 quart

Cooking instructions

* Step 1

Gather and fully drain all of your canned ingredients.

* Step 2

I actually use Bueno Hatch Green Chilies but that may not be available to you in your area. Nor, the Green Chilie Powder. I'll include a link to where you can purchase it in my, "Roast Your Own Chiles," recipe below. It's well worth having in your spice rack!

* Step 3

Add all spices and cheeses.

* Step 4

Chop all of your vegetables. Excluding tortillas and oil, add everything listed, including 1/4 cup of your favorite salsa and mix well. Your salsa choice will be your only fluids in your bean mixture so don't forget it! ;0) Heat covered in microwave for 3.5 minutes. The short cook time is only meant to heat the beans and slightly soften your chopped vegetables. You'll definitely want that crisp [or chew] to your veggies in your chimichangas.

* Step 5

Using what sized tortillas you've chosen, place bean mixture down the center of your flour tortilla. Add more cheese and additional green chilies to the top. Roll up as tightly as you can and seal tortillas with a toothpick. Fry toothpick side up first. I wouldn't use corn tortillas. They will crack and split on you every time. Do not overload your frying pan either. Go with two chimichangas at most.

* Step 6

Deep fry your green chilie bean chimichangas in oil until browned and crispy. Drain on paper towels, remove all toothpicks and serve immediately. Consider serving a basic green chile dipping sauce, a homemade pico de gallo, salsa fresca, sour cream with chives and/or a red or green salsa to the side. Ice cold Mexican beers with lime also go great with these.

* Step 7

If you'd like an EASY green enchilada sauce poured over the tops of these or even dipped into it, feel free to check out my one minute, seriously delicious enchilada recipe below. Three items is all it takes!

* Step 8

Garnish as you desire. Chopped tomatoes, thin sliced lettuce and / or sliced cabbage with fresh chopped Cilantro are excellent bedding garnishment options. Guacamole, additional Hatch green chilies, green salsa and sour cream with chives are pictured. I also served these with the 1 minute enchilada sauce listed above in side bowls for dipping. Enjoy!