It’s Another Spicy Tuesday

Do you have more than one fridge in your house? We have the side-by-side in the kitchen (hate it – too narrow) and a second fridge in the garage. That’s where the cans and bottles of sodas, pounds of butter, bottled water and all the left-overs for lunches are kept. And the booze.

As Hubby brought in the makings for margaritas in from the garage fridge, he remarked that we must have been eating a lot of Mexican dinners lately since we needed to restock the margarita supplies yet again. Really? Hum, guess I have been on a Chimichanga kick lately. Ever since I made my Spicy Friday Night for the Non-Catholics Beef and Chorizo Chimichangas, it’s like I can’t get enough. I love the spicy fillings, but most of all the fried flour tortilla with its crunch. I don’t care what you stuff in them so long as the final step is dropping those bad boys into a skillet of hot oil. Yeah, like that’s healthy.

Should we eat healthy? Sure. Have a salad. Watch your sugar intake. Limit (or better yet eliminate) processed foods. That said, you also need to enjoy life. Moderation is the key. I just wish sometimes God gave be better self-control.

Have you ever heard the saying be careful what you pray for? Years ago, when Kiddo was approaching his teenage years, I remember feeling so stressed and out of control. So I prayed to God for patiences. I prayed and I prayed. Finally I talked with our priest, frustrated that I just didn’t seem to be making any headway. He smiled and said “So you asked for patiences and you think God’s not listening? Let me ask you this – have you lost your temper?” No was my answer. “Well then, not only did He give you patiences, but He’s blessed you with reasons to be patience.” My point is maybe I should stop praying for self-control when it comes to overindulging and He will stop giving me reasons to love food too much.

Chorizo Black Bean Chimichangas
1/2 Yellow Onion
2 small Jalapeño Peppers
1/2 lb Chorizo
1 (15 oz) can Refried Black Beans
3/4 cup shredded Pepper Jack Cheese
6 Flour Tortillas
6 tablespoons Sour Cream
6 tablespoons Salsa

Heat oven to 425-degrees. Line a rimmed baking pan with parchment paper.

Peel and dice half an onion. Stem Jalapeños, mince. In a cast iron skillet over medium heat brown chorizo, onion and peppers. Drain well.

Stir in the beans, continue to cook until heated through, about 3 minutes or so. Scatter the cheese over the mixture. Stir until the cheese has melted into the mixture. Cover and keep warm over very low heat.

In a flat skillet or tortilla pan, warm tortillas. Stack on a plate. Working with one tortilla at a time, place a mound of the filling down the center, leaving the edge exposed. Tuck the ends in, fold tortilla over the filling and continue to roll. Place on the prepared baking sheet seam-side down. Repeat until all the tortillas are filled.

Spray tops of the Chimichangas with more cooking spray, place in the heated oven to bake for about 10 minutes. Chimichangas should be heated through, but not yet crisp.

While the Chimichangas bake, heat enough oil in a skillet to cover the Chimichangas half-way.

Fry the Chimichangas in oil to finish crisping. Place Chimichangas on a serving platter. Garnish with sour cream and salsa. Serve with Mexican Rice and enjoy.

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Comfort, give comfort to My people, says your God.