Thursday, February 2, 2012

Cheeseburger Chimichangas


  

Superbowl time! Who cares about the football game (oh, you do? sorry)… I'm in it for the food. Superbowl Sunday is one of the greatest junk food holidays of the year. It's pretty much the only day of the year that I'll eat chicken wings AND nachos in the same day. I mean, really, it's pretty much the only day of the year I eat chicken wings, period. These mini-baked-cheeseburger-chimichangas are perfect Superbowl food. I mean totally made for this occasion. Or maybe a 6 year old's birthday party. Whatevs. Like cheeseburgers? Me too. Like tortillas? Of course you do. Put them together, and you're all set for the big game.








Mini Cheeseburger Chimichangas (baked)
Makes 8 chimichangas

1/4 of an onion, diced small
1.5 lbs lean ground beef
pinch granulated garlic
1 tomato, diced small
3 medium-sized dill pickles, diced
1/4 cup ketchup
1 tablespoon mustard
salt & pepper
1.5 cups grated cheddar cheese
8 small flour tortillas (the 'fajita size')
olive oil

Preheat oven to 350.

Heat a large skillet over medium, drizzle a bit of olive oil to coat, and add onion. Sauté until just starting to brown, and add beef and granulated garlic. Cook until beef is almost cooked through, and drain off excess liquid. Add tomatoes and dill pickles. Cook until beef is all the way done, and tomatoes have basically melted into the mixture. Add salt and pepper to taste, and stir in mustard and ketchup. Taste, and add more seasoning if desired. Remove from heat, and stir in cheese.

Prior to rolling, you'll want to heat your tortillas. You can do this a few at a time in the microwave for 10 or so seconds, or wrapped in foil in your oven while it preheats. Just make sure they're soft and pliable. Add filling to center of tortilla, fold in edges, and roll from bottom to top. Arrange on a  greased sheet pan, fold side down (they should hold form if you set fold side down). Bake for 10 minutes, or until bottom side is golden and cripsy, and flip. Bake for another 10 or minutes, until both sides are golden and crispy. Serve with mustard and ketchup (or you can get fancy and go the fry-sauce route). 




2 comments:

  1. These are adorably cute! I love that it's miniature sized, making it more fun to eat.

    And yes, I don't care much about football either but I'm super excited to make all this Superbowl food!

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  2. Thanks! I forgot to mention above, I got the mini-changa inspiration from Spoon, Fork, Bacon: http://spoonforkbacon.com/. They have some pretty great looking deep-fried chicken and corn baby-chimichangas goin on! Plus a million other amazing looking Superbowl treats!

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