by Chef John

This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 4
Yield: 4 servings

Ingredients

• 1 tablespoon vegetable oil, divided
• ½ cup diced onion
• ½ cup diced poblano peppers
• ½ cup sliced mushrooms
• 1 pinch salt and freshly ground black pepper to taste
• 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• ¼ teaspoon ground cumin
• ¼ teaspoon ground chipotle
• 1 pinch dried Mexican oregano
• 1 tablespoon water, or as needed
• 4 ounces shredded pepperjack cheese
• 1 pinch cayenne pepper, or to taste
• 4 large flour tortillas
• 1 egg white, beaten
• 2 tablespoons vegetable oil
• ¼ cup guacamole
• ¼ cup sour cream
• ¼ cup salsa
• ¼ cup cilantro leaves

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.

Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.

Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.

Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.

Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.

Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.

Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.

Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.

Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.

SERVESServes 4 to 6

WHY THIS RECIPE WORKS

In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the thicker half in half horizontally to make three identically sized pieces that can easily be pounded into cutlets. We salt the cutlets briefly to boost their ability to retain moisture and then dredge them in a light coating of flour, which accelerates browning and helps prevent the meat from overcooking. We sear the cutlets quickly on both sides and set them aside while making the sauce. Our Marsala sauce uses reduced dry Marsala and chicken broth, along with cremini and dried porcini mushrooms for rich flavor and gelatin for a silky texture. Once the Marsala and mushroom sauce is complete, we return the cutlets to the pan to cook them through and wash any excess starch into the sauce, eliminating gumminess.

INGREDIENTS

• 2 ¼ cups dry Marsala
• 4 teaspoons unflavored gelatin
• 1 ounce dried porcini mushrooms, rinsed
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• Kosher salt and pepper
• 2 cups chicken broth
• ¾ cup all-purpose flour
• ¼ cup plus 1 teaspoon vegetable oil
• 3 ounces pancetta, cut into 1/2-inch pieces
• 1 pound cremini mushrooms, trimmed and sliced thin
• 1 shallot, minced
• 1 tablespoon tomato paste
• 1 garlic clove, minced
• 2 teaspoons lemon juice
1 teaspoon minced fresh oregano
• 3 tablespoons unsalted butter, cut into 6 pieces
• 2 teaspoons minced fresh parsley

*BEFORE YOU BEGIN

It is worth spending a little extra for a moderately priced dry Marsala ($10 to $12 per bottle). Serve the chicken with potatoes, white rice, or buttered pasta.

INSTRUCTIONS

Bring 2 cups Marsala, gelatin, and porcini mushrooms to boil in medium saucepan over high heat. Reduce heat to medium-high and vigorously simmer until reduced by half, 6 to 8 minutes.

Meanwhile, cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of about same thickness. Place cutlets between sheets of plastic wrap and pound gently to even 1/2-inch thickness. Place cutlets in bowl and toss with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for 15 minutes.

Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Return Marsala reduction to saucepan, add broth, and return to boil over high heat. Lower heat to medium-high and simmer until reduced to 1 1/2 cups, 10 to 12 minutes. Set aside.

Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place 6 cutlets in skillet and lower heat to medium. Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Repeat with 2 tablespoons oil and remaining 6 cutlets.

Return now-empty skillet to medium-low heat and add pancetta. Cook, stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add cremini mushrooms and increase heat to medium-high. Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Using slotted spoon, transfer cremini mushrooms and pancetta to bowl. Add remaining 1 teaspoon oil and shallot to pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced Marsala mixture, remaining 1/4 cup Marsala, lemon juice, and oregano and bring to simmer.

Add cutlets to sauce and simmer for 3 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat, whisk in butter. Stir in parsley and cremini mushroom mixture. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

Ingredients

• 1 pound flank steak, thinly sliced
• 5 tablespoons soy sauce
• 2 1/2 tablespoons white sugar
• 1/4 cup chopped green onion
• 2 tablespoons minced garlic
• tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1/2 teaspoon ground black pepper

Directions

1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Beef Bulgogi

Recipe By:USA WEEKEND columnist Pam Anderson

"With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck."

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 large garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 tablespoon ground cumin
• 3 pounds lean ground beef or turkey
• 1 (14.5 ounce) can petite diced tomatoes
• Salt and pepper, to taste
• 1/4 cup cornmeal

Directions

Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).

Ground Beef or Turkey for Tacos

Prep: 5 m
Cook: 10 m
Ready In: 15 m
Recipe By:MARBALET

"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles."

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Directions

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set asideinHeat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Prep: 30 m
Cook: 6 h
Ready In: 6 h 30 m
(Allrecipes) Recipe By:Brenda Laughlin Sumner

"This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eat plain or on a bun! Great for parties."

Ingredients

• 1 tablespoon butter
• 2 pounds boneless pork roast
• 1 tablespoon Cajun seasoning
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 4 cups water
• 1 tablespoon liquid smoke flavoring

Directions

Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.

Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.

Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

Julia Child's recipe for Steak au Poivre from Mastering the Art of French Cooking, Volume One, 40th Anniversary Edition.

Ingredients

• 2 Tb of a mixture of several kinds of peppercorns, or white peppercorns
• 2 to 2 1/2 lbs. steak 3/4 to 1 inch thick
• Salt
• 1 Tb butter
• 2 Tb minced shallots or green onions
• 1/2 cup stock or canned beef bouillon
• 1/3 cup cognac
• 3 to 4 Tb softened butter
• Sauteed or fried potatoes
• Fresh water cress

Place the peppercorns in a big mixing bowl and crush them roughly with a pestle or the bottom of a bottle.

Dry the steaks on paper towels. Rub and press the crush peppercorns into both sides of the meat with your fingers and the palms of your hands. Cover with waxed paper. let stand for at least half an hour; two or 3 hours are even better, so the flavor of the pepper will penetrate the meat.

Sauté the steak in hot oil and butter as described in the preceding master recipe. Remove to a hot platter, season with salt, and keep warm for a moment while completing the sauce.

Pour the fat out of the skillet. Add the butter and shallots or green onions and cook slowly for a minute. Pour in the stock or bouillon and boil down rapidly over high heat while scraping up the coagulated cooking juices. Then add the cognac and boil rapidly for a minute or two more to evaporate its alcohol. Off heat, swirl in the butter and half-tablespoon at a time. Decorate the platter with the potatoes and water cress. Pour the sauce over the steak, and serve.

Ingredients:

• 1 whole Large (or 2 Small) Onions
• 2 sticks Butter (lots And Lots Of Butter)
• 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
• Lawry's Seasoned Salt (or Similar Seasoned Salt)
• 1/2 cup (approximately) Worcestershire Sauce
• Tabasco Sauce, To Taste
• 4 whole French/deli Rolls (earthgrains Are Best!)

Prep: 10 m
Cook: 15 m
Ready In: 40 m
Recipe By:PGRAYMENDOZA (allrecipes)

"This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce."

Ingredients

• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 1/3 cup aged balsamic vinegar
• 3/4 cup chicken broth
• 1 tablespoon butter

Directions

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.