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Copycat Chi Chi's Seafood Chimichanga With Cheese Sauce
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- #118975
Chi Chi's may no longer be available in the U.S. but you can still get a taste of it with this delicious seafood filled chimichanga served with a rich, savory cheese sauce that mimics the famous recipe from the restaurant.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
3 comments
ingredients
Chimichanga
1 package flour tortillas (6 or 8 inch)
1 package (16 ounce size) crab meat, flaked
1 cup cottage cheese
1/4 cup Parmesan cheese
1 egg
1 tablespoon dried parsley flakes
1/4 teaspoon onion powder
Cheese Sauce
4 tablespoons butter or margarine
4 tablespoons flour
1/2 teaspoon salt
2 dashes black pepper
2 cups milk or evaporated skim milk
8 ounces grated Monterey Jack cheese
1 tablespoon lemon juice
directions
Preheat oven to 375 degrees F.
Mix all ingredients except tortillas. Warm tortillas until pliable (about 10 second in microwave). Wet one side of tortilla and place wet side down. Spoon on filling ingredients. Roll to hold in filling.
Spray baking dish with non-stick coating. Lay chimichangas seam side down on baking dish. Bake 25 minutes. Serve with cheese sauce.
For Cheese Sauce: In a small saucepan melt butter or margarine. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more.
Remove from heat. Add cheese, stir until melted. Just before serving, add lemon juice and stir until smooth.
added by
lynnemarie
recipe tips
Make sure the seafood is patted dry or drained (depending on what you are using) to prevent soggy chimichangas.
Add a small amount of salsa or green chilies to the filling for extra flavor.
Brush the chimichangas with oil before baking for a crispier texture.
Serve with sides like rice, beans, or a fresh salad.
Garnish the chimichangas with sour cream, guacamole, or fresh cilantro.
Try adding spices like cumin or chili powder to the cheese sauce for a spicier twist.
Keep an eye on the chimichangas while baking to prevent over-cooking.
Stir the cheese sauce continuously while cooking it.
common recipe questions
Can I use a different type of seafood in the chimichanga?
Yes, you can use shrimp, lobster, or a combination of seafood. Or, you can also use "fake" crab.
Is there a substitute for cottage cheese in the filling?
Ricotta cheese can be used as an alternative to cottage cheese.
Can I fry the chimichangas instead of baking them?
Yes, you can deep fry them in 350 degrees F oil until golden brown for a more traditional approach.
What can I use instead of Monterey Jack cheese in the sauce?
Cheddar, Colby, or a Mexican blend cheese can be substituted.
Is it necessary to use lemon juice in the cheese sauce?
Lemon juice adds a bit of acidity to balance the flavors (you don't really taste it), but it can be omitted or substitute with white wine vinegar.
How do I prevent the tortillas from cracking when rolling?
Warming the tortillas makes them more pliable and less likely to crack.
Can I make the chimichangas or cheese sauce ahead of time?
You can prepare the cheese sauce ahead of time and refrigerate. Reheat it VERY gently or it may separate.
What's the best way to reheat leftover chimichangas?
Reheat them in the oven or air fryer to keep them crispy.
How do I store leftovers?
Store the chimichangas and cheese sauce separately in airtight containers in the refrigerator for up to 3 days.
Can I freeze the chimichangas?
Yes, they can be frozen before or after baking. Thaw and reheat before serving.
nutrition data
794 calories, 33 grams fat, 77 grams carbohydrates, 44 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
April 19, 2020
Thank you for sharing this recipe - I ordered it every time I went to Chi Chi's (I have only been to the restaurant near where I lived). I think the one, in my town, may have gone rogue because it always had shrimp and imitation crab and it was huge and definitely fried. I loved the cheese sauce. I am going to have to figure out how to deep fry it because that gave it an incredible flavor that I would miss if it was baked. Again, thank you so very much for providing this recipe 😊
I was delighted to find this recipe! We loved Chi Chiâs food, ordering the same each time we went. I had found this recipe some years ago, but lost it. We miss Chi Chiâs, our closest was Cincinnati, Oh;
OMG!!! Amazing what a Yummly search will find for you. Lol, I'm 51 and been wondering how to make Chi Chi's Seafood Chimichanga'a since I was a young lad eating them at their former restaurant in Eau Claire, Wisconsin. Now I know how they were made and will be making them tomorrow night(3/15/2019) for supper!!! Thanks CD Kitchen Staff, one of my lifetime Chi Chi's restaurants favorites to eat have been answered!!!
Are you sure you didn't mean Cream Cheese or something else? Because using cottage cheese makes no sense to me for this recipe.
No, it is cottage cheese that's called for. Try it!
October 16, 2013
I make this with fake crab instead because I don't like the taste of real crab unless it's fresh (and that's expensive). My husband and I love this dish but the kids don't as much.