Ingredients
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12 ounces Smoked BrisketChopped or shredded
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1 pound Ground Beef
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12 Flour Tortilla ShellsUse Medium Size
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16 ounce Shredded CheeseColby Jack
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1/2 cup Chopped onion
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1 16 ounce Can Refried Beans
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1/2 cup Salsa
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1Tlbs Chili Powder
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1/2 tsp Salt
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1 Medium Chopped seeds removed JalapenosCan use jar Jalapenos also to taste
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1/2 tsp Cumin
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optional Sour Cream
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16 ounce Shredded CheeseCheddar cheese
Directions
My Husband (Chef Terry) loves to smoke meat all year long, so its not surprising we use a lot of those meats in our recipes. This one we tried for the first time and it was delicious! Its very easy to make as you can Fry in oil, Air Fry or Bake in Oven. Anyway you make them they turn out crunchy on the outside and melty cheese on the inside.
Steps
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1
Done
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Browning MeatBrown Ground Beef drain well. Add Onion, Jalapenos, Chili Powder, Salt, Cumin mix well. Add Salsa to meat mixture. Stir in Smoked Brisket (chopped or shredded) just to incorporate. |
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2
Done
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Assembling the Chimichangas Oven MethodTake Medium (burrito size) Tortilla, Spread Refried beans on each shell just to cover to about 1/4 inch from edge. Add approximately 3 tlbs of meat mixture, sprinkle shredded cheese on top of meat I add a little more salsa on top just a drizzle (optional) Fold sides into center and fold up like an envelope, place seam side down in oven baking dish brush each with olive oil if baking. Bake uncovered for approx 25 to 30 minutes. The last five minutes sprinkle shredded cheddar cheese on top just to melt. Serve with Sour Cream and Pico De Gallo. |
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3
Done
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Air Fryer Method (Cheese will be put on once out of oven)Prepare Chimi's the same as oven method except cook according to your type of air fryer you own (we have a power xl air fryer) Serve with Cheese and Sour Cream |
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4
Done
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Pan Frying in OilPrepare Chimi's as above put in hot oil about 1/2 inch deep seam side down and fry until crisp, carefully turn over and fry the other side until crispy. Serve with cheese and Sour Cream |
