Hacienda On Henderson's Mac N'Cheese Chimichanga

Jalapeno Mac n’ Cheese Chimichanga

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    NEWSLETTERS

    Kathy Finley

    Ingredients:
    1 flour tortilla
    ½ cup macaroni
    ¼ cup yellow Onions
    2 jalapeno
    1 tbsp garlic puree
    1 ½ cups queso blanco
    1 tsp salt
    1 tsp cracked black pepper
    4 cups blended oil

    Boil the macaroni in salted water till al dente, strain and set aside. Sautee the onion, garlic and jalapeno till the onion is translucent.  Add the sautéed items into the reserved macaroni. Heat up the queso blanco, follow queso recipe, pour 1 cup of queso into the macaroni mixture stir until well blended, using the 12” flour tortilla add the mac n’cheese and roll into a burrito, tuck both ends and secure with toothpicks or bamboo skewers. Heat up the oil in a deep-sided cast iron skillet, then add in the burrito and fry until golden brown. To finish, cut the chimichanga on the bias, cover with the remaining queso sauce and sprinkle with pico de gallo.