Cheesesteak Chimichanga Recipes

CHEESESTEAK CHIMICHANGAS

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the onion and pepper to the pan, and cook until tender, 4-5 minutes
• Add the meat to the pan and continue cooking until cooked through, 3-4 minutes
• Season with salt and pepper, and remove from heat
• Divide the mixture between the four tortillas and place 2 slices of cheese inside each
• Fold it like youre wrapping up a present
• Wipe the pan out with a paper towel and return it to medium heat
• Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side

EASY BEEF CHIMICHANGA RECIPE

Steps:

• Preheat oven to 400F and line baking sheet with parchment paper.
• Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
• Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
• Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
• Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
• Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
• Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!

CHEESESTEAK CHIMICHANGA

Steps:

• Melt butter in a skillet over medium heat. Cook and stir bell pepper and onion in hot butter until onion is translucent and pepper is tender, about 5 minutes. Add beef; cook and stir until the beef is hot, about 5 minutes more. Remove from heat.
• Pour enough canola oil into a saucepan to reach about 1 inch deep; heat to 375 degrees F (190 degrees C).
• Arrange tortillas on a flat surface; place halves of cheese slices end to end lengthwise onto each tortilla. Layer an equal amount of steak mixture atop each cheese slice. Roll tortilla around filling as you would a burrito, with the sides tucked in to close the ends, forming chimichangas.
• Cook chimichangas in the hot oil until browned completely, about 5 minutes per side; drain on paper towels.