Enjoyed by millions of people, mac and cheese is a go-to favorite and something of a dinner staple. Combine it with the mouth watering taste of chimichangas and you’ve got a recipe for something that is perfect for just about any occasion. Here is what you’ll need:
- Four large tortillas
- Vegetable, canola, or peanut oil
- A poblano pepper
- Half a pound of cooked macaroni noodles
- Six bacon strips
- Half a teaspoon of black pepper
- A tablespoon of flour
- A teaspoon of salt
- Two cups of whole milk
- Eight ounces of shredded cheddar cheese
- Ten American cheese slices torn into pieces
Begin by heating the oil to 375 degrees in an oven. In the meantime, remove the seeds, stem, and stick from the poblano before dicing it up into small pieces along with the bacon.
Use a large nonstick saucepot over medium heat to cook the bacon for about five minutes. Continue to cook it until it’s no longer raw, but before it becomes too crispy, making sure to add the poblano. Saute for another five minutes until the poblano has softened and the bacon is cooked. Follow by adding the flour.
Use a wooden spoon to mix the ingredients for about two minutes and then add the milk to whisk. Continue to whisk until the mixture starts to bubble before adding the cheeses, black pepper, and salt, making sure not to stop whisking until the cheese has melted. Add the macaroni, stir it in, and then cook for another two minutes. If necessary, add additional milk to keep it loose. Make sure to turn the heat off.
Grab a large nonstick pan and heat it on high. Once it’s sufficiently hot, carefully place a tortilla inside, allowing it to griddle for about ten seconds on each side. Repeat the process for the rest of the tortillas and then turn down the heat to medium once that’s done.
Grab a hefty spoonful of the mac and cheese mixture and place it in the center of the tortilla before rolling it up and tucking the sides in. Making sure the tortilla is still wrapped, carefully place it on the hot pan so it does not become undone and will “seal” properly. Repeat this step for the remaining tortillas and the rest of the mixture.
Place a couple of toothpicks along the tortilla fold as well as a pair on each end to prevent it from falling apart. Place each tortilla carefully into the hot oil for thirty seconds, making sure to do only one at a time. Keep it there until it becomes golden brown and then remove it, allowing it to drain on a paper towel.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.