Chili rice
Yield: 4 servings
Ingredients:
- 1 ts Olive Oil 4 oz Can Green Chilies -or-
- 1/2 Onion chopped 2 To 3 Anaheim or California
- 2 Garlic Cloves minced -Chilies fresh
- 2 c Cooked Brown Rice 1/3 c White Vinegar SAUCE: 1/4 c Onion chopped
- 3 tb Salsa 1/2 c Cilantro
Instructions:
freshly chopped RICE: To prepare the rice heat oil in a skillet. Add onion and garlic and saute until onion is translucent. Stir in cooked rice and heat thoroughly. If using fresh chilies grill or roast them by setting them under the broiler until they start to blister and turn born. Turn chilies to broil evenly. Place chilies in a plastic bag and let steam 5 minutes or until cool. Remove from bag and peel skin using fingers or knife. For the sauce mix salsa chilies and vinegar in a blender or food processor. Stir in onion and cilantro. Pour chili sauce over rice and serve. Yield: 4 servings 3 cups One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat: 2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with 2 fresh jalapeno peppers) Potassium: 203 mg Exchange: 2 Starch/Bread Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
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Title: Chimicangas
Categories: Ground beef, Mexican, Beef
Yield: 6 servings
1 lb Ground beef 1/2 c Enchilada sauce (canned is
1 md Sized chopped onion -fine)
first, make the meat filling Brown the meat and drain. Add the onion, cook
until soft. Add the
sauce and let simmer for 10 minutes Now you're ready to really start. 12
flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from
above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce,
and chopped green onions or radishes Sour cream
Spoon 3 tablespoons of the filling down the center of tortilla.
Fold tortilla around filling, and fasten with wooden toothpicks. Assemble
only 2 or 3 at a time, or the tortilla will absorb liquid from the filling.
Fry in 1 inch of hot oul over medium heat (350degrees), turning,
until golden; takes 1 to 2 minutes. Lift from fat with a slotted spoon,
draining, then place on a thick layer of paper towels; keep in a warm place
until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded
cheese, lettuce,
and radishes or green onions, and add sour cream to taste. Do not forget to
remove the toothpicks before serving. I've done
it once, and it is extremely painful. These aren't quite like the ones you
get in restaurants, because
they use huge platter-sized tortillas. They are still a grease maniac's
dream--very greasy, very tasty. You can use animal fat or lard to fry up
the chimichangas, I believe, but I would suggest using vegetable oil. It
works just fine, and the other way will probably cause a cholesterol
overload. Otherwise, it's fantastic.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chimichangas (Deep Fried Burritos)
Categories: Mexican
Yield: 6 servings
1 lb Ground meat, browned and 12 Flour tortillas
-drained Oil for frying
1 md Onion, chopped 2 c Cheddar cheese
1/2 c Red chile sauce or enchilada 2 c Shredded lettuce
-sauce 2 c Chopped green onions
In a large skillet, brown meat and drain. Add onion and chile or enchilada
sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
tortilla, tucking in ends, and fasten with wooden toothpicks. Only
assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a
large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
turning until golden about 1 to 2 minutes. Drain on paper towels and keep
warm.l Garnish with cheese, lettuce, and onion.
Yield: 12 Chimichangas or fried burritos
From: Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer Cooking Echo 8/92
