Chicken Chimichangas from Home Storage Part 2

Finishing the chimichangas, you put the hot meat filling on the flour tortilla with a layer of sour cream and cheese (Monterey Jack is best but I used Co-Jack) and first fold the ends up and then fold up the sides. Secure with a toothpick and either put in a deep fryer or use a skillet with a few inches of oil, turn when golden brown.

Be careful you don't burn your finger like I just did. Oil spatters if you don't turn the food carefully, and sometimes even when you do.

If you store the meat mixture in the fridge, heat it before putting on the tortilla or it may not be hot enough after frying.

This is not a high end restaurant recipe, but it really is quite good for stored foods. I don't have a recipe for a topping sauce yet because they get eaten to fast to experiment with that, but there are sauces that you can put over it. I haven't felt a need for a sauce either.

I put the pictures on in reverse order so that the finished product would be seen first. I am sorry I couldn't show pictures of how to roll it up but that would require more hands than I have and there are youtube videos on how to wrap a chimichanga. I hope this helps to add to your use of stored foods.

I am going to go try to knit with my burned finger now.

You all take care and cook safely.

Thank you for stopping by.

Dee Dee

My First Recipe Creation from years ago

What drove me to be a better cook was my first real garden. I found this wonderful herb called French Tarragon. It has a flavor similar to anise or liquorice yet quite distinct.

I ordered a few plants for my garden and as it grew I would clip leaves here and there to try in different foods.

I was not much into measuring things at that point and still have a hard time with it now. I mainly put things in on sight measurement which won't help much but I will try to put it out here as best as I can, because when done right this is a really good meal.

On the bottom of a baking pan put a few tablespoons of butter and put in the oven at 350 degrees F until melted. Put boneless skinless chicken breasts in the pan. Let cook for 10 minutes and flip and add equal amounts of soy sauce and honey and half of that of sesame oil to coat and sprinkle ginger and tarragon (about a half teaspoon each depending on how much meat) over top. Turn meat every 10 to 15 minutes until done. Serve meat and sauce over a bed of rice with a side serving of broccoli with julienned carrots that have been steamed and served with butter and lightly salted.

It was a simple, fast and delicious dish that made me want to grow and learn more about herbs and spices.

Watch that you don't use a soy sauce that is high in sodium as it will end up too salty and remember that cooking is an experiment no matter how well you follow directions.

Thanks for stopping by.

Dee Dee