Anytime Easy Empanada Or Enchilada Filling I Made It

Anytime Easy Empanada Or Enchilada Filling

pointsevenout 12 years ago
Recipe by Keni: Anytime Easy Empanada Or Enchilada Filling/saved
I'm always on the lookout for too much heat in our food so mother can eat it. Didn't load up to the max heat the recipe offered. Used 3 jalapeno peppers total in Keni's recipe and the chorizo and didn't use any black pepper. Used Mexican Chorizo De Puebla as recommended by Keni. Only made 1/4 recipe of the chorizo. That's all Keni's recipe called for. Used 1 can of Rotel and 1 can of standard tomato sauce.
Lime juice shines through. I minced up the lime skin too.
Rolled up a half cup filling burrito style and deep fried them to make chimichangas. Enough to make 9 rolls.
My oil was not as fresh as it could be and they turned out a little dark but not burned at all, although that's what the picture looks like.
Looking back, I could have put in more heat but it was nice the way it turned out.
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frankieanne 12 years ago said:

They may look a little dark but they still look good enough to eat! Did Mother like them, too?

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pointsevenout 12 years ago said:

I was admonished to leave her another one or two for later. I couldn't eat another lick. Had four of them, she had one, and there are still four left.

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keni 12 years ago said:

*phew*

:)

Thank you! I've already had another request for this...to make up some burritos for the freezer. I have a go to burrito mix, but this is just enough different that having both to choose from would be appreciated.

So glad you tried them...and took a pic.....and SOOOOOO glad Mother enjoyed them.

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DetroitTokyo 12 years ago said:

Love chimichangas, yum!

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