Monday, January 31, 2011
Crossed Greenish Eyes
I have a child that has very firm ideas about the way life should be. There is a right way and a wrong way. Period. No room for discussion.
One day he had my face in his hands and he was gazing into my eye. Do you know what he said? Did he say how much he loved me? Did he say that he loved my cookies more than life itself? No, he said, "Mama, your eyes are kind of greenish. All of our eyes are brown. So we will have to find a new house for you to live in." Well, geez, I get kicked out for my eye color?!
I myself get unhappy when things aren't precisely right. Like these pictures. I will straight up confess that it's painful for me to post these pics. They're so bad they make me want to burn the negatives (good thing they're digital). But the chimichangas are delicious and I really wanted to share the recipe. This is one of my favorite ways to use up the chicken leftover from a roast chicken dinner.
So can you forgive me for the bad pics? I promise I'll reward you for your leniency with a lovely cookie next time. Because I really need the grace. I'm already searching out homes for slightly ditzy, greenish-eyed bakers. There aren't that many that allow me to come with a kitchen full of appliances and a freezer stocked with unsalted butter, nuts, and 16 different kinds of flours.
Roast Chicken Chimichangas
- adapted fromCooking Light
2-1/2 cups shredded roasted skinless, boneless chicken breasts (or just buy a roasted chicken and shred up that much meat)
1 cup (4 oz) crumbled queso fresco cheese (or shredded Monterey Jack cheese)
1/4 cup chopped green onions
1 tsp dried oregano
1/4 tsp ground cumin
1 garlic clove, minced
1 (4.5 oz) can chopped green chiles, drained
1 (16 oz) can fat-free refried beans
6 (8-inch) flour tortillas
1/2 cup bottled green salsa
1- Preheat oven to 500 deg. F.
2- Combine first 7 ingredients (chicken through chiles) in a large bowl; toss well.
3- Spread 1/4 cup refried beans down center of each tortilla. top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake for 7 minutes. Serve with salsa.
Yield: 6 servings (1 chimichanga and about 4 tsp salsa)
PS - As I was going to post, I chickened out and just couldn't publish the full-on ugly pictures. Instead you get the semi-ugly peep show shots. Can you trust me that they're good and try them anyway?