Chi-Chi’s Seafood Chimichangas Recipe
Chi-Chi’s Seafood Chimichangas were a fan favorite, featuring crispy, fried tortillas stuffed with a rich, creamy seafood filling, offering a delightful combination of textures and bold flavors.
Today’s Lost Favorite comes from Chi-Chi’s Mexican Restaurant – Chi-Chi’s Seafood Chimichangas. Make our Chi-Chi’s Seafood Chimichangas Recipe at home tonight for your family and relive the taste of one of your favorite restaurants.
Photo by Jennifer Kramer
Chi-Chi’s Seafood Chimichangas
Chi-Chi's Seafood Chimichangas Recipe
Today's Lost Favorite comes from Chi-Chi's Mexican Restaurant - Chi-Chi's Seafood Chimichangas. Make our Chi-Chi's Seafood Chimichangas Recipe at home tonight for your family and relive the taste of one of your favorite restaurants.
Ingredients
Chimichangas
- 1 package 6 or 8-inch Flour Tortillas
- 1 16- ounce package Crab Meat or Imitation Crab Meat flaked
- 1 cup Cottage Cheese
- 1/4 cup Parmesan Cheese
- 1 Egg
- 1 tablespoon dried Parsley Flakes
- 1/4 teaspoon Onion Powder
Cheese Sauce
- 4 tablespoons Butter or Margarine
- 4 tablespoons Flour
- 1/2 teaspoon Salt
- 2 dashes freshly ground Black Pepper to taste
- 2 cups Milk
- 8 ounces grated Monterey Jack Cheese
- 1 tablespoon freshly squeezed Lemon Juice
Instructions
- Preheat oven to 375°F.
Chimichangas
- In a large bowl, place all ingredients, except tortillas. Mix well. Set aside.
- Place 2 tortillas in microwave and heat until pliable, about 10 seconds.
- Wet one side of first tortilla. Place wet side down on a plate or cutting board.
- Spoon on about 2 tablespoons filling ingredients onto center of tortilla.
- Roll to hold in filling.
- Repeat with second tortilla.
- Repeat heating and filling with as many tortillas as needed to serve 2 per person.
- When ready to cook, spray a baking dish with non-stick spray.
- Lay chimichangas, seam side down, on baking dish.
- Place in oven. Bake 25 minutes.
Cheese Sauce
- While tortillas are baking, in a small saucepan melt butter or margarine.
- Stir in flour, salt and pepper.
- Carefully add milk all at once.
- Cook and stir over medium heat until thickened and bubbly.
- Remove from heat. Add cheese, stir until melted.
- Keep warm until ready to use.
- Just before serving, add lemon juice and stir until smooth.
Assembly
- Place 2 cooked chimichangas on a serving plate.
- Spoon plenty of cheese sauce over chimichangas.
- Serve.
- Assembly
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Photo of Chimichanga is by Jennifer Kramer and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Jennifer. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
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