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Рецепт Chimichangas On The Grill
by Global Cookbook

Chimichangas On The Grill
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Ингредиенты

  • 3 Tbsp. canola or possibly extra virgin olive oil
  • 2 x garlic cloves chopped
  • 1 tsp grnd cumin
  • 3 c. cooked black beans (or possibly 2 [15-ounce] cans, liquid removed)
  • 1 1/2 c. diced tomatoes - (fresh or possibly canned)
  • 1 Tbsp. chopped chipotle en adobo or possibly to taste Salt to taste Freshly-grnd black pepper to taste
  • 8 x flour tortillas - (10" dia)
  • 8 ounce Monterey jack cheese grated
  • 1/4 c. minced fresh cilantro

Инструкции

  1. Heat 2 Tbsp. of the canola or possibly extra virgin olive oil in a medium-size skillet or possibly saucepan. Add in the garlic and cumin and cook, stirring, till the oil smells fragrant, about 2 min. Add in the beans and tomatoes and cook till heated through, about 10 min. Using a potato masher, mash the beans. Then stir with a wooden spoon to make a fairly smooth mix. Stir in the chipotle en adobo and season to taste with salt and pepper.
  2. Prepare a medium-low fire on the grill.
  3. Heat 1 flour tortilla directly over a gas burner or possibly in a dry skillet over medium-high heat, turning to hot both sides. Sprinkle about 1/4 c. of the Monterey Jack in a line across the center of the tortilla. Spread about 1/3 c. c. of the beans on top. Sprinkle with the cilantro. Mix in the sides and roll up the tortilla to enclose the filling. Place on a baking sheet, seam-side down. Repeat with remaining tortillas. Brush the tortillas with the remaining 1 Tbsp. of oil.
  4. Transfer the tortillas, seam-side down, to the grill, and grill, turning occasionally, till heated through and browned, about 15 to 20 min.
  5. Serve warm, passing salsa on the side.
  6. This recipe yields 4 to 8 servings.
  7. Comments: Traditionally, chimichangas are deep-fried or possibly pan-fried burritos. But there's no need for frying when the heat of the grill can brown the tortilla and give it a lovely crispy texture. A spoonful of chipotle en adobo gives the black beans a special smoky flavor. Chimichangas should be cooked over a low fire. If desired, keep the fire warm for grilling potatoes or possibly corn as an accompaniment, and grill the chimichangas off to the side, away from the intense heat.