Try-Me Night: Chimichangasby Angie

Mon
21 Apr 2008
11:04 am
4

our schnazzy new deep-fryerWe recently purchased deep-fryer and have started experimenting with it almost every Friday (which we have now dubbed “Fry-day”). Chimichangas seemed pretty ambitious to me, but they turned out to be a huge success! We didn’t follow a particular recipe – I just looked at a few different ones for ideas and then came up with my own plan. Jim and Jon were a little leery of this – they really wanted us to do some “Proof of Concept” tests in advance to make sure things would come out right (because we were going to make them while my parents were in town visiting). Well, we never made time for early tests, so we just launched in on Friday. Luckily, they were delicious, and very easy! We decided that they would be even better with a hot, spicy sauce of some kind on top, so we’ll try adding that next time. This is definitely a meal we’ll make again!

Comments (4) Trackbacks (0)
  1. michelle
    2:01 PM on April 21st, 2008

    Yummy! Hi Angela! See, I am visiting you! Those sound so good, with guacomolie(sp?) too… Have a great day!

  2. Kristyn
    4:24 PM on April 21st, 2008

    I always love when a meal comes together after using several recipes and coming up with one of your own. Did you write it down for next time?
    Hope you guys are well!

  3. Angie
    12:15 PM on April 25th, 2008

    Yep, I kept track of what I did. The recipe is on the “Try-Me Night Recipes” page… though it makes a whole lot! You could probably cut the recipe in half and still serve about 6 people easily.

  4. Andre
    6:47 AM on May 13th, 2008

    Angie, I was inspired by your “chimichanga” Fry-night to try something different at home as well. I used uncooked flour tortillas to make “Appollo Burger” empanadas. You buy canned cherry pie filling from the store (I bought apple pie filling as well) and you spoon about 3 tablespoons of pie filling into the tortilla. Then you wrap it tightly like you do with the chimi’s and put two toothpicks in it to keep it from unraveling. Cook until golden brown, and then serve with some ice cream. It makes a great, fast dessert – once you’ve already got the fryer out.

    Note of caution. Don’t put too much filling in the empanada. If it leaks out, then the grease starts boiling. So, start out small and tight, until you get it right. I have noticed that there is pumpkin pie filling as well as lemon pie filling at the store, but I haven’t tried them yet.

Leave a comment

 

No trackbacks yet.