Before Chi Chi's closed (at least in this region) I used to really enjoy a seafood.. chimichanga. It was served with a sort of cream alfredo sauce, but not very cheesy.

It was good and not heavy.

Can anone help me?

DG's Take on Chi Chi's Seafood Chimichanga
w/ Cheese Sauce


1 pkg. flour tortillas, 8”
1 16 oz. package crab flakes
1 cup small curd cottage cheese
1/4 cup Parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder
Cheese sauce*

Preheat oven to 375 degrees. Mix all ingredients except tortillas, reserving some of the sauce to use as topping. Warm tortillas about 10 second in microwave. Dampen one side of tortilla and place that side down.
Spoon on filling ingredients, rolling tortilla to hold in filling. Spray baking dish with non-stick coating. Lay chimichangas seam side down on baking dish. (You may want to top with remaining cheese sauce now, or wait.) Bake about 20-30 minutes. Serve with cheese sauce on top or on the side. Sour cream and guacamole are also good served on the side. Mexican Rice (white rice roasted in a skillet with garlic, onions, and maybe some diced red or green bell pepper, until light brown, then steamed or simmered with tomato sauce and chicken stock, or, for this, fish stock if you prefer) or a corn/bean salsa are good with this, too.



*Cheese sauce
4 Tbsp. butter
4 Tbsp. flour
1/2 tsp. salt
2 shakes white pepper
2 cups milk
8 oz. grated Monterey jack cheese
1 Tbsp. lemon juice

In a small saucepan melt butter, then stir in flour, salt, and pepper. Add milk all at once. Cook over medium heat, stirring 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.

Thanks, I'll have to see if this is close or if it can be "tweaked".

(I am pretty good with tweaking recipes) LOL