There’s nothing quite like the flavor of smoked meat and if you own a pellet grill you know how convenient and simple the smoking process can be. Y’all if I had to deal with a water pan and wood chips, I would never smoke a …
If you’re a fan of tangy, creamy sauces with a little kick, you’ll love learning how to make this Alabama White Barbeque Sauce. It’s a Southern favorite made with simple ingredients. This easy white BBQ sauce recipe produces a rich, flavorful dipping sauce. It’s the …
Juicy shredded chicken in a vibrant tomatillo salsa made with sautéed onions, garlic, and warm spices. Melty cheddar cheese adds a creamy component. Then it’s all wrapped up in a flour tortilla and fried until crispy and golden brown. This authentic chimichanga recipe is a must-try for Arizona Week because whether fact or fiction, Arizona claims to have invented these amazingly delicious deep-fried burritos.
This is part of my new series Taste the Nation where week by week, I will explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!
There are two main legends about the birth of the chimichanga, and both involve Arizona and a happy accident. This is my favorite version so it’s the one I will share:
The story goes that Monica Flin, the owner of El Charro Cafe in Tucson, was making a late-night snack of burritos for her family when one of her nieces or nephews bumped into her. The nudge sent a burrito tumbling right into the hot oil of the deep fryer.
Flin was startled, and almost blurted out a common Spanish curse word that starts with “ch…” Thinking fast to avoid swearing in front of the kids, she instead exclaimed “chimichanga!” which loosely translates to “thingamajig” in Spanish.
The deep-fried burrito turned out to be a delicious success, and the “chimichanga” name stuck.
While it’s a popular story, we will never know for sure where or by whom the chimichanga was invented. However, there’s no doubt that Arizona played a big role in introducing this mouthwatering dish to the world.
Organizing all your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Start by making the tender chicken filling. Cook a few chicken breasts however you prefer (baked, grilled, poached) until cooked through. Once cooled, shred or dice the chicken.
Prepare your ingredients. Dice the jalapeños, onions, and garlic, then shred the cheese.
Use a large cast iron skillet or Dutch oven, to sauté the diced onion, jalapeños, and minced garlic cloves over medium heat until soft and fragrant.
Add them to a large mixing bowl along with the shredded chicken, tomatillo salsa, and chopped cilantro. Season with spices like salt, black pepper, garlic powder, cayenne pepper, and chili powder to taste.
Let the chicken mixture cool slightly and then set up your workstation.
Warm the flour tortillas briefly to make them pliable. Place a big scoop of the chicken filling in the center of each tortilla. Top it with shredded Monterey Jack cheese.
Fold the bottom of the tortilla up and over the filling, then fold in both sides and roll up tightly into a burrito shape.
Add an inch of vegetable oil to a large skillet or Dutch oven. Bring it to medium-high heat. Once the oil is hot, carefully place the chimichangas in the oil seam side down.
Turn frequently until crispy and golden brown on all sides, about 2-3 minutes per side. Keep an eye on the oil temperature. If the chimichangas start to brown too quickly, you may need to lower the heat.
Transfer the fried chimichangas to a paper towel-lined plate or baking sheet to drain excess grease. You can keep them warm in a 200°F oven while you fry the remaining burritos.
Serve the hot chimichangas drizzled with Creamy Jalapeño Ranch Sauce and topped with fresh Guacamole, a dollop of sour cream, and Copycat Chipotle Pico de Gallo.
Can I bake chimichangas instead of frying? Yes, you can bake them at 400°F for 15-20 minutes flipping halfway through for a healthier version.
Can I prep chimichangas ahead of time? Yes, you can assemble the chimichangas in advance. Wrap them up and then either leave them at room temperature or refrigerate if it’s going to be more than a few hours. Just be sure to bring them to room temperature before frying because the time it takes to cook the exterior isn’t long enough to heat it all the way through if the filling is cold.
How do I keep chimichangas crispy after frying?
Place them on a baking sheet in a 200°F oven until ready to serve to keep them crisp.
Now that you have the basics, you can make all kinds of variations of these homemade chimichangas at home or in your RV kitchen.
Serve these delicious chimichangas with homemade refried beans, and One Pot Mexican rice. And don’t forget an ice-cold beer or margarita!
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
Every time you share one of my posts, it helps me grow the blog. I truly appreciate your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
We are empty nesters in our RV full-time. If you are like us or in a similar situation, this recipe can easily be cut in half.
This Creamy Jalapeño Ranch Sauce adds a delicious touch to almost any dish you can think of. With just a hint of spice, it’s a perfect dip for chips or veggies, but my favorite way to use it is drizzled over tacos, enchiladas, or these …
These Bison Burgers pack a serious flavor punch. With the lean and slightly sweet bison patties, sweet caramelized onions, crispy bacon, melted cheese, and pillowy brioche buns, you’ll want to devour every last bite! This week on my Taste the Nation series, we’re headed to …
If you’re craving a comforting, indulgent pasta dish, look no further than this Garlicky Shrimp Alfredo Bake Recipe. Tender shrimp are smothered in a rich, creamy homemade alfredo sauce infused with aromatic garlic, then tossed with penne pasta and smothered in cheese before being baked to bubbly perfection.
Whether you’re hosting a cozy family dinner or a simple gathering with friends, this creamy shrimp pasta is guaranteed to have everyone going back for seconds.
I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!
Organizing all your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
* Note: Because of the anti-clumping additives added, pre-shredded cheese WILL NOT melt properly in the sauce. For the creamiest version of this recipe shred your own cheese.
Cook the pasta until it’s just shy of “al dente” according to the package instructions (you want it just short of being done so that you can finish the cooking process in the sauce)
* Note: Reserve about a cup of the pasta water before draining in case you want to loosen up the sauce.
Because we live in our RV, I am always looking for ways to consolidate in the kitchen. I have this deep skillet that I adore because I can boil my pasta in it and then once it’s drained, I can prepare the rest of the dish in the same pan. Plus, it is oven-safe as well.
Drain the pasta, but don’t rinse it. The starch on the pasta will help to thicken the sauce.
Trust me on this. If the pasta sticks together a bit, just use your fingers to break it apart before adding it back into the sauce.
Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant.
Add the shrimp and season with salt and pepper. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
Note: The shrimp do not need to be fully cooked at this stage. They will continue to cook in the oven.
(Optional) Deglaze the pan with white wine, scraping up any browned bits. Add the red pepper flakes and let simmer for 1 minute, then add chicken broth and bring to a boil.
Reduce heat and simmer for 2 minutes. Stir in heavy cream, half the parmesan cheese, and half the mozzarella cheese.
* Note: If you want a slightly thicker cream sauce, whisk the heavy cream with a tablespoon of cornstarch before adding it to the skillet
Stir in cooked pasta and shrimp. Gently fold everything together until well combined.
Top with the remaining cheese and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley and serve immediately.
Pair this cheesy garlic shrimp alfredo with a side of Caesar salad, these homemade Red Lobster Biscuits, and a glass of pinot grigio for a complete and satisfying meal.
Yes, you can! Assemble the casserole completely according to the recipe, but hold off on baking. Cover tightly with foil and refrigerate for 1-2 days. When ready to serve, bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
Of course! While penne is the classic choice for Alfredo bakes, feel free to experiment with what you have on hand. Rotini, farfalle, or even rigatoni would all work beautifully. You can even use whole wheat pasta.
Here are some tips for reheating a garlicky shrimp alfredo bake recipe:
Oven Reheating:
Preheat your oven to 350°F (175°C).
Transfer the shrimp alfredo bake to an oven-safe baking dish and cover with aluminum foil.
Bake for 20-25 minutes, or until heated through. The foil helps trap moisture.
About halfway through, stir the dish to ensure even heating.
If it seems dry, add a splash of milk or cream before returning to the oven.
Stovetop Reheating:
Transfer the leftovers to a saucepan.
Add a splash of milk, cream, or pasta water to help loosen up the sauce.
Heat over medium-low, stirring frequently, until heated through.
Be careful not to overheat or the shrimp can become rubbery.
Microwave Reheating:
Transfer a portion to a microwave-safe dish and cover with a damp paper towel.
Microwave for 1 minute, then stir well.
Continue microwaving in 30 second intervals, stirring between each, until heated through.
The damp towel helps create steam and prevents drying out.
No matter which method, be sure to stir frequently to prevent hot spots and curdling of the sauce. Adding a little extra liquid can help revive the creaminess. Avoid overheating the shrimp.
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
If you do any amount of baking, you’ve likely come across both baking soda and baking powder in recipes. These two leavening agents are essential for helping baked goods rise and achieve the perfect light, fluffy texture. But what exactly are the differences between baking …
Summer is in full swing, and what better way to elevate your outdoor gatherings than with a mouthwatering side dish? Look no further, my friends. I’ve got you covered. My version of City Barbeque Potato Salad is a hit EVERY time! A few years back, …
Sauteed asparagus with bacon is the perfect side dish. Fresh asparagus spears are cooked in a pan until tender and slightly charred, then combined with crispy strips of bacon and a velvety cream sauce.
Spring has arrived, and with it a bounty of fresh asparagus! This bright green veggie is a seasonal star, with a crisp texture and distinct earthy flavor. While asparagus is delicious simply roasted or grilled, taking things one step further and smothering it in a rich garlic cream sauce makes it downright decadent.
Add in some crispy bacon for a salty and savory punch, and you have an irresistible side dish that transitions well to be the star of the meal. This sauteed asparagus with bacon and garlic cream sauce is elegant enough for entertaining but quick enough for a weeknight dinner. The best part? You only need a handful of simple ingredients.
I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!
Tips for success: Fresh asparagus stalks are firm, straight, and smooth. They should be a rich green color with a small amount of white at the bottom of the spear. A dull green hue and wrinkles in the stems are an indication of old age. Here is a Guide to Buying Asparagus and Keeping it Fresh
Organizing all your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Cut the asparagus into 1-inch pieces. (See note below for how to prepare the asparagus)
Slice the bacon into lardons.
Cook the sliced bacon in a skillet over medium heat until crispy. Remove bacon to a paper towel-lined plate, reserving 1 tablespoon of the bacon grease in the skillet.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the bite-sized asparagus pieces to the skillet and saute for 3-5 minutes until crisp-tender.
Pour in the 1/2 cup heavy cream and Dijon mustard. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Stir in the parmesan, lemon zest, and lemon juice until melted through. Season with salt and pepper to taste.
Return the bacon to the skillet and toss to coat everything in the flavorful garlic cream sauce.
Serve this rich and flavorful sauteed asparagus immediately while piping hot. The brightness of the asparagus is tempered by the velvety cream sauce with punches of savory garlic, mustard, and salty bacon in every bite. It makes a wonderful side for steak, chicken, or fish, but is substantial enough to be the main dish when paired with some crusty bread.
Yes, green beans or broccoli florets would be good options. Adjust the cooking time based on the chosen vegetable.
Rinse the asparagus and snap off the woody base of each spear by gently bending it until it breaks naturally at the woodier end. Then slice the spears into 1-inch pieces.
Yes, this recipe is relatively low in carbs, making it a great option for low-carb or keto diets. The asparagus provides nutrients and fiber, while the heavy cream, parmesan, and bacon keep it indulgent yet low-carb.
This springtime Sauteed Asparagus with Bacon and Garlic Cream Sauce offers a delightful combination of fresh seasonal flavors and luxurious textures. With its quick preparation and elegant presentation, it’s a recipe that’s sure to become a staple in your weeknight repertoire.
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
Roasting garlic is a basic skill that every home cook should have. Once roasted, the garlic cloves become soft and spreadable, with a rich, mellow flavor that is perfect for enhancing a variety of dishes. It’s very simple to do, but sometimes it seems like …