One of the reasons I got into cooking was I like to know what I’m putting into my body. Store bought frozen and even some restaurant Chimichangas have ingredients you really shouldn’t be ingesting. We have sort of combined different recipes we have come across and came up with this one. I think you’re going to like these…

• 1 stewing chicken
• ½ cup of cream of chicken soup
• ½ cup of sour cream
• 1 can of chopped green chili or ½ cup chopped fresh chili
• ½ teaspoon of garlic powder
• ¼ teaspoon of cumin
• salt and pepper to taste
• 12 flour tortillas
• oil for frying
• 1 28oz can of enchilada sauce – your choice green or red

For the garnish

Chopped tomatoes     sour cream     chopped lettuce     grated cheese     guacamole or diced avocado

Boil the chicken in an 8 quart pot until it’s falling off the bone. Drain-reserving the broth. Freeze it for future use. Remove the skin from the chicken then de-bone and shred it. Add the soup, sour cream, chilies, garlic, cumin, salt and pepper. Taste for any adjustments needed in the spices.

Heat a couple of inches of oil in a deep skillet until a cube of bread browns in 40 to 60 seconds.

Warm one tortilla at a time on a hot griddle. Place ¼ to ½ cup (depending on the size of your tortillas) chicken mixture across the middle of the tortilla. Fold the sides in, then roll and secure with a toothpick. Fry on all sides until golden brown. Place on a oven safe platter in a warm oven until all your chimichangas are rolled, fried and ready to serve.

Garnish as desired. I like to serve these with Spanish rice and refried beans. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Today we have an easy to make snack food that’s perfect munchies for that next movie or ball game. Grab a plate of these Chili Bites and a cold one, kick back and relax …

• 1 can of refrigerated biscuits
• 1 egg white – slightly beaten

Filling

• ½ lb of bacon – cut in ¼ inch squares
• ½ an onion – chopped
• 1 can green chili – drained and chopped (use fresh if you got them)
• 1 3oz package of cream cheese
• ½ cup of your favorite cheese – shredded
• ¼ teaspoon of garlic powder
• salt and pepper to taste

Preheat your oven to 375°

Fry the bacon until crisp. Remove from the skillet. Add the onion to the bacon drippings. Cook until they’re translucent. Remove the onion.

In a medium bowl, mix all the ingredients for the filling.

Press or roll each biscuit to about ¼ inch thick. Place about 1 tablespoon of filling in the middle. Brush the edges with water.  Fold over and seal with a fork. With the point of a sharp knife make 2-3 vents in each “biscuit”

Brush them with the beaten egg white. Place on a cookie sheet sprayed with nonstick spray.

Bake for 12 – 15 minutes.

They’re great as is but a little dip never hurt anyone.

There is one problem though, you’re most likely going to run out before you want to.

Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

These are a take off of the deep fried rolled tacos you find in some restaurants. I prefer these because you can add the garnishment of your choice and you don’t get as much of that greasy taste…

• 1 lb of ground beef (I like to use ground chuck)
• 1 package of taco seasoning
• 12 corn tortillas
• 1 cup of finely grated cheese of your choice
• Tomatoes – chopped
• Lettuce – chopped
• Onion – chopped or not
• Salsa – optional
• Oil for frying

Fry the ground beef in your trusty skillet. Add the taco seasoning and cook according to package directions.

While the meat mixture is simmering, fry the tortillas in a deep skillet, making sure they remain soft enough to roll. Drain on paper towels.

Put a couple of tablespoons of meat mixture across a tortilla fairly close to the edge. Sprinkle with the grated cheese, and then add the tomatoes, lettuce and onion and roll them up.

Place on a plate seam side down. Cover with a towel to keep warm until all are rolled. Make plenty! These aren’t only great tasting they’re fun to eat.

We came up with these rolled tacos because our grandbabies were such picky eaters and regular tacos were on the “but I don’t like that” list.

We did the cooking and frying and the kids did the “filling” and rolling. I don’t ever remember there being any leftovers. Any time you include the little ones when cooking, they always eat better.

Set out a bowl of salsa for dipping if desired. (Also great dipped in guacamole) Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon505

How about some appetizers for your next get together? Steve’s Poppers are some of the best I’ve ever tasted. Many folks are leery of Jalapenos but these are not hot. Even the kids love them…

• 1 8oz package of cream cheese
• 1 bag of shredded mozzarella cheese
• 1 package of bacon – regular or turkey
• 15-18 Jalapenos

Cut the Jalapenos in half length wise. Remove the seeds and veins.

Combine the cream cheese and mozzarella cheese. Soften that mixture in the microwave.

Fill each Jalapeno half with the cheese mixture. Cut the bacon to fit and place on the top of each one.

Bake in a 400° oven for 30 minutes or until the cheese is browned and the bacon is cooked through.

Serve hot on a platter. My suggestion is if you have more than 4-5 people you better double this. They go fast. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

If you’re a fan of spinach, this ones for you. Don’t be surprised if everyone asks for seconds…

• 5-6 slices of uncooked bacon – cubed or cut into small pieces. (you can substitute ½ lb of sausage if you like)
• ½ onion – chopped fine
• 3 eggs well beaten
• 1 can chopped green chili or 4-5 fresh chilies, peeled-seeded and chopped fine
• 1 can of spinach – drained in a colander and squeezed very dry
• salt and pepper to taste

Sauté the bacon until crisp. Remove from the skillet. Drain approximately half the bacon fat off.

Add the onion and cook slowly until translucent. Break up the drained spinach and add to the onion.

When completely heated through, add the bacon and stir well. Add the eggs and green chili. Cook stirring constantly until the eggs are set.

Add salt and pepper to taste. Serve hot. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505