This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Chi−Chi’s Baked Chicken Chimichangas
2 1/2 cup chicken, cooked, shredded
2 Tblsp Olive oil
1/2 cup Onion,chopped
2 garlic cloves, minced
1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)
1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamon
pinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chili
powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat
oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla
at a time, spoon a heaping tablespoon of beans down center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and
sides of tortilla; secure with wooden toothpicks if necessary. Place
chimichangas in greased baking pan, seam side down. Brush all sides with the
oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.
Chi−Chi’s Baked Chicken Chimichangas 99

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Cheesecake Factory Bruschetta
1−1/2 cups chopped roma tomatoes
2 Tbsp.diced red onion
1 large clove garlic, minced
2 Tbsp. chopped fresh basil
2 tbsp. olive oil
1/2 tsp. red wine vinegar
1/4 tsp. salt
dash of ground black pepper
1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices
1/4 tsp. garlic salt
2−3 sprigs italian parsley
In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp.
of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate
for at least an hour. Preheat broiler, slice the bread in 1″ slices
diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the
garlic salt. Brush entire surface of each slice (both sides) with the olive
oil mixture. Broil slices for 1 1/2−2 mins. on each side, until surface
starts to brown. Arrange bread like spokes of a wheel on plate. Put the
chilled tomato mixture in a pile in the middle of the slices. Garnish with
italian parsley.
Cheesecake Factory Bruschetta 95