Mexi-ranch sauce: mix 3 parts of ranch dressing with 1 part taco sauce. Set aside, even better if made ahead. (btw, this sauce is the sauce from the clone of Applebee's Fiesta Chicken recipe)
Rice Pilaf: Used our normal recipe, which includes diced red pepper, fresh parsley, carrot, and onion. If making it just for this recipe, I would use cilantro instead of parsley. Better yet, I'd use a Mexican rice recipe.
The brisket was leftover smoked brisket using the Red's BBQ Brisket recipe on BigOven (#162281) that I posted from the BBQ Faq. If I didn't have leftover brisket around (which is incredible), I might substitute slices of grilled flank steak.
Spread chopped meat, rice, & cheese on one half of the tortilla. Top it with 1 tablespoon (or more if you like) of the mexi-ranch sauce. Fold up the horizontal (what will be the short ends) of the tortilla. Roll up into a burrito shape. You can seal the tortilla with a touch of the sauce. I like to press mine a little bit flat (as opposed to round).
In a medium saute pan, heat 3 tablespoons of vegetable oil over medium-high heat. Place chimichanga, seam side down and simmer until that side is golden brown. Flip and simmer the other sides until all golden brown. Remove and let cool. Cut in half at a 45 degree angle. Garnish plate with more of the Mexi-ranch sauce and diced cilantro.
One of the most incredible leftover dishes I've made, but what do you expect when the main ingredient took 12 hours to make in the first place?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (231g)|
|Recipe Makes: 1|
|Calories from Fat: 177 (33%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 51.1mg||16 %|
|Sodium 186.7mg||6 %|
|Potassium 468.6mg||12 %|
|Total Carbohydrate 71.4g||21 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 61.4g|
|Protein 23g||33 %|
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Calories per serving: 543
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