Chicken Chimichanga

Chicken Chimichanga

Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved.  Well I need more than casseroles to use up all that chicken chimichangaseasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.

 

Chimichangas are my all time favorite Mexican dishes.  I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream.  I mean seriously what’s not to love?  I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas.  I’m so glad I did!  Everyone loved them, including my 4 year old grandson who’s always a very picky eater!

These chicken chimichangas were a delicious way to use up more of that bottle of Carne Asada Seasoning!

I serve this with refried beans and Mexican rice for a filling meal.  I try to make enough for leftovers because everyone loves them, but that’s not always easy.  They’re eaten up in one meal!  My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!

You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild.  We love the hot!

chicken chimichanga
Chicken Chimichanga
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chicken chimichanga
Chicken Chimichanga
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Ingredients
Servings:
Instructions
  1. Mix seasoning, vinegar, garlic powder, and olive oil together and place in a ziplock bag.
  2. Add chicken thighs to marinade and refrigerate for at least 2-3 hours.
  3. Add about 2 tbs. oil into a frying pan and fry chicken until cooked or grill chicken until cooked.
  4. Shred cooked chicken.
  5. Divide shredded chicken into 10 equal parts, do the same with the cilantro
  6. Place 1 portion of chicken and cilantro into the middle of a tortilla, sprinkle with about a tbs of shredded cheese.
  7. Roll into a burrito.
  8. Heat 1 - 1 1/2" of oil in frying pan.
  9. Fry each burrito until all sides are golden brown.
  10. Drain on paper towels.
  11. Serve and garnish which your choice of toppings.
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Cheesy Mexican Chicken Casserole

Cheesy Mexican Chicken Casserole

Chicken casseroleI’m not even going to try to lie about how this  dish came to be!  I made this Cheesy Mexican Chicken Casserole because a while back during a Costco shopping trip I sample a dip that was made with Lawry’s Carne Asada Seasoning.  Of course I had to buy the large industrial sized bottle of this seasoning!  I seemed like a good idea at the time!

Then the bottle of seasoning sat in my kitchen cabinet along with a shelf full of other spices for months.  It seemed to taunt me every time I opened the cupboard to grab a bottle of spice.  It said “use me I dare you!”  So I just had to find a way, other than the dip, to use this tasty seasoning.  That’s how I came up with this Cheesy Mexican Chicken Casserole!  (Well having my fridge go on the blink with a big bag of Costco chicken thighs and shredded cheddar made me super creative!)

But seriously I whipped up a tray of this Chicken Casserole and my family absolutely loved it!  There was barely any left overs.  In fact they were practically fighting over the 2 left over pieces the next day!

chicken casseroleAnd best of all it’s super easy to make!  It literally is dumped into a baking dish and baked for about an hour and it’s done!  I served it with some Mexican rice, trust me it really was a big hit! They can’t wait til I make it again!  At this rate I’m going to have to go back to Costco for another bottle of that seasoning.

So here it is, my awesome Cheesy Mexican Chicken Casserole!


 

Cheesy Mexican Chicken Casserole
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Cheesy Mexican Chicken Casserole
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Ingredients
Servings:
Instructions
  1. Place chicken thighs in a large shallow baking dish
  2. Sprinkle Carne Asada Seasoning over chicken and let sit covered with plastic wrap in refrigerator for about an hour
  3. Mix cream cheese, salsa, whipping cream, and sour cream together in a bowl and pour over chicken. Make sure you cover all the pieces.
  4. Spread shredded cheddar over all.
  5. Bake in 350 degree oven for about 1 hour or until chicken is fully cooked and cheese is completely melted.
  6. Serve hot.
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Delicious Shredded Beef Flautas

Delicious Shredded Beef Flautas

Flautas

 Mexican cuisine is one of my family’s favorites.  We love tacos, burritos, chimichangas, quesadillas, and specially flautas!

What you may ask are flautas.  Well, they’re crispy filled tortillas garnished with shredded cheese, sour cream, guacamole, salsa, and any other favorite toppings.

Flautas, sometimes called taquitos, are very similar to chimichangas which are deep fried burritos.  They can be filled with ground or shredded meat, cheese, beans, or a combination of any of these.

It’s served garnished with sour cream, salsa, cheese, and other toppings.  My favorites are sour cream and extra hot salsa!

In Hawaii there aren’t very many great Mexican restaurants, and only one that I know of offer flautas.  That’s why most of the time we end up making flautas and other Mexican favorites at home.

Flautas can be served as an appetizer or as a main course.  When I serve them as a main course I add a side of rice and beans.  However they’re served they are yummy!

Here’s my recipe, it makes 15 Flautas.

Ingredients:

2 Lbs. Flank Steak

1 Packet Taco Seasoning

1 Tbs. Garlic Powder

1 Cup Shredded Monterey Jack/Cheddar Cheese mix

1 Cup Cilantro – coarsely chopped

15  10″ Flour Tortillas

Oil for frying

Garnishes:  Sour Cream, Guacamole, Shredded Cheese, Salsa

Directions:

Rub taco seasoning and garlic powder all over the flank steak

Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours

Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done

Shred meat.  I use 2 forks to shred the meat.

Place shredded meat into a large bowl.

Add Shredded Cheeses and Chopped Cilantro.

Divide into 15 portions.

Tightly roll each portion in a tortilla.  Each tube should be tightly rolled and round, not flat like a burrito.

Heat oil.

Fry each rolled tortilla in hot oil, turning to brown all sides.

Remove from frying pan and drain on paper towels.

Serve hot with garnishes and sides if desired.

If you liked my Beef Flautas you should try my grandson Dion’s version of Steak Flautas and my Chimichangas!

 

Delicious Shredded Beef Flautas
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Delicious Shredded Beef Flautas
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Instructions
  1. Rub taco seasoning and garlic powder all over the flank steak
  2. Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours
  3. Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done 
  4. Shred meat.  I use 2 forks to shred the meat.
  5. Place shredded meat into a large bowl.
  6. Add Shredded Cheeses and Chopped Cilantro.
  7. Divide into 15 portions.
  8. Tightly roll each portion in a tortilla.  Each tube should be tightly rolled and round, not flat like a burrito.
  9. Heat oil.
  10. Fry each rolled tortilla in hot oil, turning to brown all sides.
  11. Remove from frying pan and drain on paper towels.
  12. Serve hot with garnishes and sides if desired.
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Margarita Chicken Tacos

Margarita Chicken Tacos

 

If you haven’t guessed by now I love Mexican Food!  I can eat it everyday!  One of my favorite Mexican dishes are chicken tacos.  I love them wrapped in fresh warm flour tortillas.  The chicken filling is real easy to make, if you’re pinched for time you can even use taco seasoning packets to give it that Mexican flavor.  But I like to make it from scratch and sometimes I experiment a bit with the ingredients.  Recently I came up with these Margarita Chicken Tacos, they are delicious!

What makes these Margarita Chicken Tacos different is that the chicken is marinated in, you guessed it, tequila and lime juice; hence the name Margarita Chicken Tacos!  They really are easy to make and are too yummy!

I marinate the chicken about an hour before I sauté it.  I serve it fresh wrapped in warm flour tortillas and topped with chopped cilantro, cheese, sour cream, and salsa.  It’s a complete meal in a tortilla.

Here’s the recipe.  I hope you’ll love it as much as we do.

Ingredients:

8 Pieces Boneless Skinless Chicken Thighs – cut into cubes

1 Tbs. Chili Powder

1 Tbs. Garlic Powder

1 Tsp. Sea Salt

1 Tsp. Ground Cumin

1 Bunch Fresh Cilantro – coarsely chopped, divide chopped cilantro in half

1 Med. Onion -chopped

1/4 Cup Olive Oil

1/4 Cup Vinegar

1/4 Cup Tequila

1 Lime

Flour Tortillas

Shredded Cheddar & Pepper Jack Cheeses

Sour Cream

Salsa

Directions:

Combine all the dry seasoning together in a mixing bowl.

Add Olive Oil, Vinegar, Tequila, onion, and 1/2 of the chopped cilantro.

Squeeze the juice of the lime over mixture.

Mix well.

Add Chicken cubes.

Marinate in the refrigerator for at least 1 hour.

Sauté in large frying pan about 10 minutes or until chicken is fully cooked.

Serve with warm tortillas and garnishes. You can sprinkle each taco with the remaining cilantro.

 

 

 

 

Margarita Chicken Tacos
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Margarita Chicken Tacos
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Ingredients
Chicken
Servings:
Instructions
  1. Combine all the dry seasoning together in a mixing bowl.
  2. Add Olive Oil, Vinegar, Tequila, onion, and 1/2 of the chopped cilantro.
  3. Squeeze the juice of the lime over mixture.
  4. Mix well.
  5. Add Chicken cubes.
  6. Marinate in the refrigerator for at least 1 hour.
  7. Sauté in large frying pan about 10 minutes or until chicken is fully cooked.
  8. Serve with warm tortillas and garnishes. You can sprinkle each taco with the remaining cilantro.
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Crispy Salted Pepper Shrimp Tacos

Crispy Salted Pepper Shrimp Tacos

Fusion Cuisine has become very popular lately.  Top restaurants and chefs tout their newest creations which is usually 2 or more types of cuisine and cooking traditions combined to create a “fused” dish.  Some are actually delicious like my favorite LA street food, Korean Beef Tacos; other combinations I’m not so sure about like Sweet and Sour Chicken Pizza.  I love pizza, but I like to keep it simple, the topping of Chinese Sweet and Sour Chicken was interesting at best.  I’m sure there are fans of it out there, I’m still uncommitted.

Recently our family headed to Chili’s for a quick meal, it had to be quick the 19 month old twins were with us!  My favorite dish at Chili’s is their fried shrimp tacos.  I was so disappointed when I ordered the tacos and got tiny shrimp that was marinated in some Tex-Mex concoction and thrown in a corn tortilla.  When I asked our server what happened to the “good” shrimp tacos I was informed that it had been changed to this new version.  Good thing I ordered a taco trio and was able to enjoy the Prime Rib tacos.  But I went home determined to create my own version of a crispy shrimp taco.

Crispy Salted Pepper Shrimp TacosI came up with this delicious taco!  I adapted my Salt & Pepper Shrimp recipe (Asian Fried Shrimp) and used that to fill fresh white corn tacos.  Garnished with shredded cheddar, lettuce, salsa, and sour cream it was super yummy!  In fact we liked it better than Chili’s old shrimp tacos!

These Crispy Salted Pepper Shrimp Tacos have just the right flavor and the perfect crunch that complements the white corn tortilla.  It has become a new family favorite and I’m so excited to share it with you!

 


Crispy Salted Pepper Shrimp Tacos

Ingredients:

Makes 4 tacos

12 Jumbo Shrimp

1 Tsp. Sea Salt

1 Cup Water

1 Cup Corn Starch

1 Tbsp. Garlic Powder

1 Tsp. Ground White Pepper

Oil for frying

4 White corn tortillas

Shredded lettuce

Shredded cheddar cheese

Salsa

Sour Cream

Directions:

Peel and de-vein shrimp.

Butterfly the shrimp by lightly slicing the back about 1/4 of the way thru.

Dissolve salt in water and soak the shrimp in it for 15 minutes.

Mix garlic, pepper, and corn starch together.

Pour 1″ of oil in frying pan and heat.

Drain shrimp and pat dry with a paper towel.

Roll shrimp in corn starch mixture.

Fry shrimp until the coating turns golden and shrimp is pink.

Drain on paper towel.

Assembly:

Warm tortillas in microwave for 15 seconds.

Fill tortillas with 3 shrimp each.

Add desired toppings and serve.

Crispy Salted Pepper Shrimp
Crispy Salted Pepper Shrimp Tacos
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Servings
4 Tacos
Servings
4 Tacos
Crispy Salted Pepper Shrimp
Crispy Salted Pepper Shrimp Tacos
Print Recipe
Servings
4 Tacos
Servings
4 Tacos
Ingredients
Servings: Tacos
Instructions
Shrimp
  1. Peel and de-vein shrimp.
  2. Butterfly the shrimp by lightly slicing the back about 1/4 of the way thru.
  3. Dissolve salt in water and soak the shrimp in it for 15 minutes.
  4. Mix garlic, pepper, and corn starch together.
  5. Pour 1" of oil in frying pan and heat.
  6. Drain shrimp and pat dry with a paper towel.
  7. Roll shrimp in corn starch mixture.
  8. Fry shrimp until the coating turns golden and shrimp is pink.
  9. Drain on paper towel.
Assembly
  1. Warm tortillas in microwave for 15 seconds.
  2. Fill tortillas with 3 shrimp each.
  3. Add desired toppings and serve.
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