Tag Archives: Chimichangas

Appetizer Chimichangas~ Antojitos

What do you do when you have a little leftover chicken, beef or grilled vegetables? I like to turn them into a fun and quick meal. Appetizer size chimichangas, which are pretty much a fried burrito, crispy on the outside and filled with all kinds of tasty! This is another great make ahead recipe for parties or game night. Just pop them into a 350 degree oven for 30 minutes to re-heat.


2 cups your favorite cooked chicken ,beef picadillo or grilled veggies
1 cup refried beans
1 cup shredded jack cheese
8 to 10 six inch flour tortillas
2 cups oil for frying
2 cups your favorite salsa (Many salsa and hot sauce recipe on my blog)
4 cups shredded lettuce
1/3 cup green onions, sliced
Avocado slices

Appetizer Chimichangas


1. In a skillet, preheat the oil to medium heat for 6 to 7 minutes. Wrap the tortillas in some paper towels and place onto plate. Heat in microwave for 45 to 55 seconds.

2. Tortillas with be hot, so you want to work quickly. Fill each tortilla with beans, meat or veggies and cheese. Roll as tightly as you can and secure with two toothpicks. repeat until all filled and rolled.

3. Fry 3 at a time for a minute or two on each side or until golden and crispy. Drain onto plate lined with paper towels. Or you can keep them warm on a baking sheet in a low temperature oven.

4. Serve with shredded lettuce, salsa, green onions and avocado slices. If you have any leftover, just re-heat in a nonstick dry skillet until crispy, at medium heat. Serves up to 5 a an appetizer.

Tips~ if you want to make these ahead of time, just prepare as instructed and cool completely before storing in an airtight container in the refrigerator. Reheat in a preheated 350 degree oven on a lined baking sheet for 30 to 40 minutes.

My Mom’s Beef Picadillo w/ Potatoes Recipe

Near and dear to my heart. Mom's recipe for beef picadillo....loved it as a kid, love it even more now.
Near and dear to my heart. Mom’s recipe for beef picadillo….loved it as a kid, love it even more now.


1 lb. 80/20 ground beef
1 large or 3 small Russet potatoes, peeled and diced
½ medium white onion, diced
2 cloves garlic, minced
2 roma tomatoes, cut into quarters
1 chile serrano, roughly chopped
1teaspoon cumin
Salt and fresh cracked pepper
1/3 to 1/2 cup water
Canola oil


1. Heat 3 tablespoons of oil to medium heat, in a large frying pan. Add the potatoes, cook until most sides of the potatoes are browned and crispy. Drain onto plate lined with paper towels, set aside.

2. In that same pan, add the ground beef, season with cumin, 2 teaspoons of salt and 1 teaspoon pepper and cook until browned nicely. Add the onions and garlic and cook for 1 to 2 minutes. While the ground beef is cooking, add the tomatoes, Serrano pepper, water and 1 tsp. of salt to the blender, blend until smooth, set aside.

3. Add the potatoes to the ground beef, stir well to combine. Add the freshly blended tomato sauce to the beef and potato mixture, stir well. Taste for salt and cook for 10 to 15 minutes or until most of the liquid has reduced. Yields up to 6 servings.

4. serve as is or can be prepared for filling tacos, burritos, enchiladas, tostadas, and chiles rellenos.