As it turns out, here in the US, Cinco de Mayo is celebrated more than it is in Mexico except in regional areas. Many think that Cinco de Mayo is a celebration of Mexico's Independence, however Cinco de Mayo is a regional victory celebration of a small, ragtag Mexican army defeating the much larger, trained French army in their attempt to take over Mexico. The defeat was a major victory and sent the French Army into retreat and eventually out of the country.
Makes 4
Ingredients:
2 Garlic Cloves
1/4 Onion (chopped)
1 T. Pickled Hot pepper (diced) (optional or to taste)
1 C. Garbanzo Beans/Chickpeas (drained, canned or home cooked)*
2 C. Ham Diced
1/2 C. Sweet Corn (can use frozen
8 oz. Cream cheese
Toppings:
1 C. Shredded Cheese (your choice)
Salsa (extra for serving if desired)
Sour Cream (reduced with a little milk or cream to drizzle consistency)
Hot Sauce (if desired)
Tortillas
Oil (enough to cover the bottom of the skillet)
Saute` the onion and garlic in a dollop of butter until softened, add the pepper, beans, ham and corn, heat through. Remove the vegetables and ham from the skillet and mix with cream cheese.
Fill tortilla, with the cream cheese mixture, top with shredded cheese, fold ends, then roll up.
Fry in hot oil, with the seam side down, then turn until browned on both sides (about 2-3 minutes each side). Place on paper towel to absorb extra oil. Drizzle with sour cream and top with salsa.
If you prefer, these can be baked at 425 degrees for 20-25 minutes or until nicely browned. Brush melted butter over the Chimichangas and place on a lightly greased baking sheet.
Serve with Horchata, a refreshing sweet rice milk beverage:
To make your own Horchata, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/horchata
To cook your own Chickepeas/Garbanzo Beans, refer to the link:
http://justfowlingaround.weebly.com/recipes-for-self-reliance/how-to-make-aquafaba-bean-liquid
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