Ole – Mexican Food and Bacon in One Recipe!
I came across this recipe quite accidentally the other day and just had to share. We love Mexican food, but imagine bacon as a key ingredient in Chimichangas. The recipe received some great reviews, so had to share.
shredded chicken skinless chicken breasts, or 96/4 % lean ground beef, or top round steak chopped 1/8” thin
½ pound chopped and cooked center cut bacon pieces.
2 tomatoes chopped
½ onion, diced.
1 can chopped green chilies
2 teaspoons of Southwest seasoning (Judy’s comment – Emeril Lagasse‘s mix is probably the reference. See my note below to make your own)
2 tablespoons fresh cilantro
extra virgin olive oil (or corn oil for the original fattier version)
shredded Cabot 75 cheese (Judy’s comment – any high quality cheddar will work if you can’t get Cabot. Cabot 75 is a reduced fat cheddar, which is excellent and you would never know)
your favorite chimichanga sauce or goto salsa (I make my own.)
sliced black olives
1. Preheat oven to 350° F
2. Cook meat on stove top, draining and rinsing grease if necessary.
3. Cook, blot and crumble bacon.
4. Saute onion and chiles adding spice mix and cilantro.
5. Mix meat, and bacon with onions and chiles. Add tomatoes, and mix well.
6. Place ½ cup of meat in a tortilla and fold like a burrito.
7. Place seam side down on a non-fat sprayed cooking sheet.
8. Take a very small amount of extra virgin olive oil (½ teaspoon or less) and coat tortilla with fingers.
9. Bake for 7-10 minutes till golden brown.
10. Remove from oven and place on plate.
11. Top with cheese, garnish with tomatoes and olives.
There’s also an older, less healthy version you may be interested in making:
Fat version of recipe:
1. In skillet, cook bacon & grease breaking into pieces as it cooks.
2. As bacon nears completion, add onion & saute.
3. Lower heat & add chilies, seasonings and cilantro; simmer 2 to 3 minutes.
4. Add meat, and if you desire add tomatoes.
5. Place 1/2 cup meat filling on each tortilla.
6. Fold envelope style (like a burrito).
7. Fry, seam side down, in 1/2 inch of hot corn oil, until mildly crispy and tan.
8. Turn and brown other side. Drain briefly on paper towels.
9. Place on plate and top with shredded cheese, sour cream, and salsa.
10. Garnish with lettuce around the chimichanga and top with chopped tomatoes and sliced black olives
Thanks to Greensboring for this great recipe.
Southwest Seasoning from Emeril’s cookbook:
Emeril's Southwest Seasoning Mix 2 Tablespoons chili powder 2 teaspoons ground cumin 2 Tablespoons paprika 1 teaspoon cayenne pepper 1 Tablespoon ground coriander 1 tsp crushed red pepper 1 Tablespoon garlic powder 1 tsp black pepper 1 Tablespoon salt 1 tsp dried oregano Combine and store in an airtight jar or container.