Chimichangas!

[tfek70]

First of all, I will apologize for the lack of pictures, I didn't have my memory card in. I thought I had some, and will take some next time I make this. I WILL make this again.

HERE WE GO:

Lightly grease a 9 inch pie pan. I used a pyrex. Line it with thinly sliced Queso Fresco. Remember to freeze your cheese before cutting. It's called crumbling cheese for a reason. Make sure that you go up the sides a little or you will have problems getting it out, trust me on that one. Put it in the oven for 10 minutes at 400 degrees to "level" it out, just like the pizza crust. Have a glass of water while you wait for it to come out of the oven. After you remove it from the oven, let it cool in the pan for about five minutes, and then take a butter knife and separate it from the pan. This is why you went up the sides a little bit. Get a baking sheet ready and turn the pie pan over on it. The "tortilla" you just made should pop right out. While it is still warm, put your fillings in it and fold it. It is flexible and a little delicate at this point, so use some caution. Next, broil it for about 5 minutes to firm it up, let it rest for 5 minutes and flip it over. After cooling for a few minutes, top it with sour cream and salsa and enjoy it. It will look like this:



I used 5 oz of queso fresco for the "tortilla" 2.5 grams of carbs.
You really don't need to put cheese in it because it's made of cheese. I did anyway, I guess it's a Wisconsin thing - everything's better with cheddar. Add a gram. Sour cream, why not, add another one. Salsa, sure, call it 5.5 so far. I used eye of round for my meat that I slow cooked with onions, jalapenos, adobo, and cumin. I drained off the jalapenos and onions when I shredded the meat, so to be cautious, I will add .5 grams of carbs for the meat. Call it 6, 5 if you omit the extra cheese on the inside.

The reason I did this is because even the carb smart tortillas (burrito size) have 10 grams of carbs before you put anything into them. This makes them off limits to many people. I do like the fact that they have 21 grams of fiber though. Who doesn't need that every once and awhile. Enjoy!

T. J.

[imagood1]

Originally Posted by tfek70

First of all, I will apologize for the lack of pictures, I didn't have my memory card in. I thought I had some, and will take some next time I make this. I WILL make this again.

HERE WE GO:

Lightly grease a 9 inch pie pan. I used a pyrex. Line it with thinly sliced Queso Fresco. Remember to freeze your cheese before cutting. It's called crumbling cheese for a reason. Make sure that you go up the sides a little or you will have problems getting it out, trust me on that one. Put it in the oven for 10 minutes at 400 degrees to "level" it out, just like the pizza crust. Have a glass of water while you wait for it to come out of the oven. After you remove it from the oven, let it cool in the pan for about five minutes, and then take a butter knife and separate it from the pan. This is why you went up the sides a little bit. Get a baking sheet ready and turn the pie pan over on it. The "tortilla" you just made should pop right out. While it is still warm, put your fillings in it and fold it. It is flexible and a little delicate at this point, so use some caution. Next, broil it for about 5 minutes to firm it up, let it rest for 5 minutes and flip it over. After cooling for a few minutes, top it with sour cream and salsa and enjoy it. It will look like this:



I used 5 oz of queso fresco for the "tortilla" 2.5 grams of carbs.
You really don't need to put cheese in it because it's made of cheese. I did anyway, I guess it's a Wisconsin thing - everything's better with cheddar. Add a gram. Sour cream, why not, add another one. Salsa, sure, call it 5.5 so far. I used eye of round for my meat that I slow cooked with onions, jalapenos, adobo, and cumin. I drained off the jalapenos and onions when I shredded the meat, so to be cautious, I will add .5 grams of carbs for the meat. Call it 6, 5 if you omit the extra cheese on the inside.

The reason I did this is because even the carb smart tortillas (burrito size) have 10 grams of carbs before you put anything into them. This makes them off limits to many people. I do like the fact that they have 21 grams of fiber though. Who doesn't need that every once and awhile. Enjoy!

T. J.

This looks great T.J. -- can't wait to try it! I just happen to have a fresh queso fresco in the fridge that I bought today! I'll let you know how it goes.

Carole

[Jeremy]

Man, I hate living in the sticks. I know I wont be able to get that cheese and that thing looks freakin awesome.

[kibskix]

i'm feeling adventurous today so i'm going to try this later but with a twist. my oven is broken, so i'm going to attempt to do this on the grill lol! wish me luck, and hey even if it doesnt come out right, i'll still eat it, its just cheese haha

[SunnySmile501]

It will look like this:

What a kidder! I just finished eating a delicious Chimichanga madefrom carne asada, which I smoked for most of the day, and grilled veggies (onion, red and yellow sweet peppers, Anaheim and poblano chiles) in a Queso Fresco tortilla, which tasted fabulous, but looked nothing like your masterpiece! I had to eat mine with a knife and fork. It fell apart badly.

I had barbecue equipment malfunction all day, plus it was pouring down rain. I didn't have the patience to fool with it. Maybe tomorrow with left over carne asada. It was truly tasty!

[planetclaire]

Originally Posted by tfek70

First of all, I will apologize for the lack of pictures, I didn't have my memory card in. I thought I had some, and will take some next time I make this. I WILL make this again.

HERE WE GO:

Lightly grease a 9 inch pie pan. I used a pyrex. Line it with thinly sliced Queso Fresco. Remember to freeze your cheese before cutting. It's called crumbling cheese for a reason. Make sure that you go up the sides a little or you will have problems getting it out, trust me on that one. Put it in the oven for 10 minutes at 400 degrees to "level" it out, just like the pizza crust. Have a glass of water while you wait for it to come out of the oven. After you remove it from the oven, let it cool in the pan for about five minutes, and then take a butter knife and separate it from the pan. This is why you went up the sides a little bit. Get a baking sheet ready and turn the pie pan over on it. The "tortilla" you just made should pop right out. While it is still warm, put your fillings in it and fold it. It is flexible and a little delicate at this point, so use some caution. Next, broil it for about 5 minutes to firm it up, let it rest for 5 minutes and flip it over. After cooling for a few minutes, top it with sour cream and salsa and enjoy it. It will look like this:



I used 5 oz of queso fresco for the "tortilla" 2.5 grams of carbs.
You really don't need to put cheese in it because it's made of cheese. I did anyway, I guess it's a Wisconsin thing - everything's better with cheddar. Add a gram. Sour cream, why not, add another one. Salsa, sure, call it 5.5 so far. I used eye of round for my meat that I slow cooked with onions, jalapenos, adobo, and cumin. I drained off the jalapenos and onions when I shredded the meat, so to be cautious, I will add .5 grams of carbs for the meat. Call it 6, 5 if you omit the extra cheese on the inside.

The reason I did this is because even the carb smart tortillas (burrito size) have 10 grams of carbs before you put anything into them. This makes them off limits to many people. I do like the fact that they have 21 grams of fiber though. Who doesn't need that every once and awhile. Enjoy!

T. J.

You? Are my hero! This is one of my favorite foods, and I am going to make some for dinner tomorrow night! I am using chicken though. Oh my mouth is watering already....

[Alabama]

Oh my that looks so good! I'll have to try it soon!