Oven Fried Chicken Chimichangas

Oven Fried Chicken Chimichangas

A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce..

Ingredients:

2/3 cup picante sauce or 2/3 cup your favorite salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups cooked chicken, chopped

1 cup shredded cheddar cheese

2 green onions, chopped with some tops (about 1/4 cup)

6 (8 inch) flour tortillas

2 tablespoons margarine, melted

shredded cheddar cheese, for serving

chopped green onion, for serving

picante sauce, for serving

Method:

1.      Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.

2.      Place about 1/4 cup of the chicken mixture in the center of each tortilla.

3.      Fold opposite sides over filling.

4.      Roll up from bottom and place seam-side down on a baking sheet.

5.      Brush with melted margarine.

6.      Bake at 400°F for 25 minutes or until golden.

7.      Garnish with additional cheese and green onion and serve salsa on the side.

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Chicken Endive Leaf Cups

Chicken Endive Leaf Cups

Thai cuisine gets its unique flavours as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products. At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime..

Ingredients:

2 tablespoons vegetable oil, divided

3/4 cup pine nuts

1 pound ground chicken

3 tablespoons minced fresh garlic

3 tablespoons minced fresh ginger

1 tablespoon Thai Kitchen® Premium Fish Sauce

1/2 cup hoisin sauce

1/4 cup minced fresh cilantro

1/2 teaspoon sesame oil

24 to 30 Belgian endive leaves

Method:

1.      HEAT 1 tablespoon of the oil in large non-stick skillet on medium-high heat. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.

2.      HEAT remaining 1 tablespoon oil in same skillet on medium-high heat. Add chicken; stir fry until browned. Remove any excess liquid from skillet. Add garlic, ginger and fish sauce; stir fry 2 minutes. Remove from heat. Stir in hoisin sauce, cilantro and sesame oil. Cool slightly. Stir in pine nuts.

3.      TO SERVE, divide chicken mixture among endive leaves.

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