Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.

Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.

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Seafood Chimichanga



SEAFOOD CHIMICHANGA
Chi Chi's Copycat Recipe

Serves 6

Chimichanga:

1 package flour tortillas (6 or 8 inch)
1 package (16 oz.) 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 pepper
2 cups milk or evaporated skim milk
8 ounces grated Montery jack cheese
1 tablespoon lemon juice


Preheat oven to 375 degrees.  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.


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