Sometimes a little change of pace in our daily supper menus is a good idea, and since most people love Mexican food, what better change could you make than serving your family some new dishes from south of the border?
Here is a recipe for chimichangas del Mar that is a little different than what you’d typically find when dining at one of your local Mexican restaurants. You might also want to try this Macaroni Chili, a Tex-Mex-inspired dish that goes well with the chimichangas. Both dishes are tasty and easy to make.
CHIMICHANGAS del MAR
8 (8-inch) flour tortillas
2 cups cooked seafood (shrimp, lobster, crabmeat or a combination)
2 cups Monterey Jack cheese, shredded
1/2 cup green onion, sliced in thin pieces
1/2 cup shredded cheddar for garnish
Salsa, optional
Combine seafood, shredded cheese and onions in a large mixing bowl. Divide the mixture equally among the 8 tortillas. Fold in the sides of each tortilla and roll.
Using your hands, dampen each rolled tortilla with cold water. Place on a large baking sheet, seam side down, in a 450-degree oven. Bake until golden brown.
Remove from baking sheet and sprinkle shredded cheddar cheese over each one. Makes 8 chimichangas.
Note: If you like, top each chimichanga with some salsa.
MACARONI CHILI
12 ounces ground beef (85% lean)
3/4 cup chopped onions
1 clove garlic, minced
1 (15 1/2-ounce) can black beans or red kidney beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes (with juices)
3/4 cup macaroni
1/4 cup water
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup finely shredded sharp cheddar cheese
In a large skillet, cook the ground beef, onions and garlic until the beef is browned, stirring occasionally. Drain and discard the fat and juices.
Stir in the beans, tomato sauce, tomatoes (with juices), macaroni, water, chili powder and cumin. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes. Stir well, then cover and simmer about 10 minutes more until the macaroni is tender but firm.
Sprinkle with the cheese. Cover and heat over low heat just until the cheese is melted. Makes 6 servings.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
