beef chimichanga recipes

- pepper
- salt
- 1/3 C pumpkin seeds, toasted, salted
- 2 tsp lime zest, minced
- juice of 1 lime
- 1/4 C red onions, chopped
- 1 small tomato, cubed
- 2 medium avocados, cubed
- Avocado Relish
- !/4 C vegetable oil
- 4 flour tortillas, burrito size
- 1 C fresh spinach, stemmed
- 2 Tbsp Baking Cocoa
- 1/4 C peanut butter, chunky
- 1 chicken bouillon cube, dissolved in beer
- 1 cup dark beer
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 Tblsp red pepper flakes
- 2 C chicken breast, poached, shredded
- 1 Tblsp vegetable oil
- Chicken Mole Chimichanga

- vegetable oil
- 12 (10 inch) flour tortillas
- 16 oz Shreaded Mozarella Cheese
- 1-2 TBSP Flour
- 1 1/2 Cups water
- 1/4 tsp Pepper
- 3/4 tsp Salt
- 1 tsp Cumin
- 2 tsp Dried oregano
- 1TBSP Vinegar
- 2 TBSP Chili powder
- 1 tsp Garlic powder
- 2 TBSP Vegetable oil
- 2 LBS Chicken Breasts cubed

- 600 g ground chicken
- 2 cloves garlic
- 1/2 teaspoon ground allspice
- 6 flour tortillas
- 1 teaspoon ground cumin
- 1 jar bought salsa
- 1 tablespoon olive oil
- 1 cup grated tasty cheese
- 2 tablespoons chopped coriander
- 1 Spanish onion or red onion
- 1/2 teaspoon chili powder
- 1 avocado
- 1 can crushed tomatoes
- sour cream (optional)
- 2 teaspoons oil

- 6 burrito size 8-inch fat-free flour tortillas
- 1 1/2 tablespoons onion powder
- 1/2 teaspoon chili powder
- fat free salsa (optional)
- 4 ounces chopped green chili peppers
- 1 cup finely shredded fat free mexican cheese blend
- 1 lb fat-free ground chicken
- 1/8 teaspoon ground cumin
- 1 teaspoon garlic powder

- vanilla ice cream
- 4 (12 inch) burrito-size flour tortillas
- 2 tablespoons butter
- whipping cream
- chocolate syrup
- 7 (2 ounce) Snickers candy bars
- maraschino cherries

- 1 Hershey Bar
- Hersheys Chocolate Syrup
- 1 scoop vanilla ice cream
- 1 fajita-size flour tortilla or burrito-size flour tortilla

- 1 bunch fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1/2 cup prepared Chinese mustard
- 1/2 cup prepared Chinese duck sauce
- 1/2 cup prepared Chinese plum sauce
- 4 ounces Napa cabbage leaves
- Garnishes and Condiments:
- 1 ounce fresh ginger root, unpeeled, scrubbed, and sliced
- 1 tablespoon sesame oil
- Peanut oil for frying
- 6 teaspoon orange marmalade
- 6 large (approximately 10-inch diameter) flour tortillas
- Wraps:
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 cup boiling water
- 1/3 cup smooth and creamy peanut butter
- Peanut-Sesame Sauce:
- 1 tablespoon peeled and chopped ginger root
- 1/4 cup chopped scallion greens
- 2 tablespoons Chinese preserved black beans, rinsed and drained
- 4 ounces water chestnuts, drained and coarsely chopped
- 4 ounces bean sprouts, picked over
- 2 ounces dried shiitake mushrooms, soaked in warm water then rinsed and drained
- 4 ounces Napa cabbage leaves
- 4 ounces yellow squash, unpeeled
- 4 ounces carrots, peeled
- Vegetable Filling:
- 1 tablespoon salt
- 1 tablespoon Chinese Five-Spice powder
- 2 teaspoon