CHI CHI ‘S CHIMICHANGAS WITH DIABLO SAUCE

30 Jan

Okay ! So I’m pretty excited about this !

A long long time ago , in a land far away I used to work at a restaurant named CHI CHI’S.

Some will remember and some younger folks may not. It was the GO TO PLACE at the time. Mostly because there wasn’t anywhere else to go.

I tended bar there and on Friday and Saturday nights it was packed. Three deep at the bar. And  my partner  in crime ,  and fellow bartender ,  Pete , from  Ottumwa, Iowa ,   we would put  on a show .  Mixing and tossing drinks ,  glasses  , Bottles .

This was before Tom Cruise and the movie Cocktail. ( an old  movie some might not know )

I digress.

So beside the fresh made hot tortilla chips ,  salsa  , and the Chile con queso ,  there was the  DIABLO SAUCE .    I would  order a bowl of it  and use it as a  dip with  the chips. Along with a  big Margarita  , that sure was a treat !

Anyway  , I had  long since forgot all about it until the other day when I fell down the rabbit whole looking for some TEX- MEX FOOD.

I came across this recipe for a baked Chimichanga  and wanting to think that must be a lot healthier than Deep fried I said  …   YES!

Then a blast from the past was the Diablo sauce which was served  with it upon request.

So here it is .

For those that remember .  For those of you that don’t ,   a new TEX-MEX Taste  treat.

It might seem like a lot at first glance but it all comes together rather quick.

 

2 Tbsp butter

4 tbsp.. extra virgin  olive oil

1 onion – chopped

3 cloves garlic – smashed and minced

1 jalapeno pepper diced remove seeds to turn down the heat alittle.

1 1/2 tsp chili powder

1/2 tsp ground cumin

1/8 cinnamon

kosher salt ( actually the only kind I coarse and fine )

1 can 14 oz can HUNTS  whole tomato

2 Tbsp cilantro chopped

1 cooked  Rotisserie   chicken ( told you this was easy ) or 2 1/2 cups shredded cooked chicken you might have leftover from something else

sour cream or CREMA

1 –  15 oz, can refried beans

4         10 ” tortillas

1 cup shredded  Monterey Jack cheese

Shredded iceberg lettuce ( as impossibly thin as you can cut it

a MANDOLIN  maybe

This    

not this

not this either  

 

 

Preheat oven to 450′

melt butter with 2 tbsp. olive oil transfer to a small bowl

In the same pan heat 2 more Tbsp olive oil

Add onion garlic jalapeno cook over medium until soft

Add chili powder ,  cumin . ,1/2 tsp salt , cinnamon and toast for 30 sec.

Add 3 tomatoes ( squeeze them good to break up with your hands ) and cilantro and cook for 2 min breaking up tomato.

Stir in chicken and sour cream and warm for 2 min.

Brush a foil covered ( Mr Foil is out friend ) baking sheet with the butter oil mixture

Spread 2 Tbsp beans down the middle of each tortilla . Leave a 2 “border at both ends

Top with  1 cup chicken mixture and 1/4 cup cheese.

Fold in  ends and roll up in a burrito type fashion   Like this

Put the Chimichanga  seam side down on the baking dish , brush with the butter mixture

Bake 8 – 10 min per side brushing again after you flip it over

To Plate :

Top with Diablo sauce more cheese , cilantro , lettuce  and tomatoes

Serve with Mexican rice and beans.

 

 

 

 

Diablo Sauce

1 lb ground pork

2/3 cup chopped white onion

1 4 oz can green chile

10 Tbsp –  La Vitoria Green chile Salsa Hot ( I couldn’t find the hot so I added a serrano pepper minus  the seeds  )

( or   MILD  ,  IF YOU ARE  ASCARED            )

DON’T BE ITS NOT THAT HOT

3 cups water

1 ( 1/1/ 4 oz ) pkg Ortega taco seasoning ( hot&spivcey )    

2 Tbsp ground cumin

1/2 Tsp salt

couple grinds of pepper

1 tbsp. Mexican oregano ( go to the Mexican store and get the Mexican oregano – it makes all the difference ! )

2 tsp. garlic powder

Handful chopped cilantro

2 tbsp cornstarch

1/4 cup water

 

 

Brown pork and onions

Add chilis And Salsa

Add 3 cups water

Add Taco seasoning

Add salt and Cumin, oregano , cilantro garlic powder and ground pepper .

Combine corn starch and 1/4 cup water Mix until dissolved and add to sauce

Simmer for 15 min.

 

 

 

 

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2 Responses to “CHI CHI ‘S CHIMICHANGAS WITH DIABLO SAUCE”

  1. Bill Piersall January 30, 2016 at 5:37 pm #

    Chi Chi’s was the place to go! Pretty decent food and spawned a lot of subpar imitators too.
    I’ll have to give this a try, like that it’s easy enough to do during the work week!

    Thanks!

  2. Jackie Oneill February 11, 2016 at 4:04 pm #

    Yum! And made me smile.

    Sent from my iPhone

    >

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