ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Chi-Chis restaurant chimichanga

Misc.
ADVERTISEMENT
I'm looking for the chimichanga recipe from the Chi-Chis restaurant, especially the green sauce that was on top of it.
MsgID: 1420532
Shared by: Darlene from Milwaukee WI
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Chi-Chis restaurant chimichanga
  Darlene from Milwaukee WI
2 Recipe(tried): chi chi's chimichanga
  Jill Ohio
3 Recipe(tried): Chi Chi's Chimichangas - Use TWO Tortillas!
  Bev, Cherry Hill, NJ
ADVERTISEMENT
Random Recipes
  • Chicken Hash with Asparagus, Tomatoes and Bacon
  • CHICKEN HASH WITH ASPARAGUS, TOMATOES AND BACON 1 1/2 medium onions, diced 2 to 3 tablespoons bacon drippings 3 boneless, skinless chicken breast halves, cooked and diced 3 cooked medium potatoes, diced 6 to 8 strips ...
  • Triple Chocolate Panini (Panini grill and microwave)
  • TRIPLE CHOCOLATE PANINI 1/2 ounce milk chocolate, chopped 1/2 ounce bittersweet chocolate, chopped 4 slices sourdough bread, 1/2-inch thick 1 tablespoon butter, melted 1/2 ounce semisweet chocolate, chopped In a smal...
  • Mrs. Brown's Scalloped Potatoes
  • MRS. BROWN'S SCALLOPED POTATOES 1/2 teaspoon butter (for greasing pan) 9 baking potatoes 2 tablespoons butter per layer, cut into pieces 2 tablespoons flour per layer Salt and pepper (to taste) Paprika (to taste) 4 cu...
ADVERTISEMENT
  • Savoy Sweet Brown Soda Bread (yeast bread)
  • SAVOY SWEET BROWN SODA BREAD 1 3/4 pounds (about 5 1/4 cups sifted) all purpose flour* 1/2 pound (about 2 1/2 cups) rolled oats* 1 1/2 cup raisins 1 tablespoon baking soda 1 teaspoon salt 2 2/3 cups buttermilk 1/3 cup...
  • Bigelow Constant Comment Tea Cake
  • BIGELOW CONSTANT COMMENT TEA CAKE 5 teabags Bigelow "Constant Comment" (tm) Tea 1/2 cup milk 1 stick (1/2 cup) unsalted butter, softened 1 cup sugar 3 large eggs, at room temperature 1 2/3 cup flour 2 1/2 teasp...
  • Homemade Plum Sauce (using canned plums, Chinese)
  • HOMEMADE PLUM SAUCE "For best results, prepare the plum sauce several hours ahead of time to give the flavors a chance to blend." 1 (12 ounce) can prune plums, drained (reserve 1/2 cup juice) 2 tablespoons brown suga...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Chi-Chis restaurant chimichanga
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!