Saturday, September 24, 2011

Chimichangas with Dipping Sauce

Here's another recipe from Nate's football party. I'm not usually a fan of frozen appetizers that just need to be reheated. But, the addition of the 'homemade' sauce made this recipe seem much more 'from the kitchen' instead of 'from the freezer aisle'.
Chimichangas with Dipping Sauce
1 (14 oz) bag of mini-chimichangas (I couldn't find these at my local Wal-Mart, so I substituted with taquitos)
1 (16 oz) container sour cream
2 tablespoons chipotleTabasco sauce
1 tablespoons chopped cilantro (I omitted since I didn't know how picky the eaters would be)
2 tsp cumin
Bake taquitos at 450 degrees for 15 minutes.
In the meantime, mix the dip ingredients and chill. Serve immediately.

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