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Seafood Chimichangas with Guacamole (Emeril Lagasse) Recipe

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Seafood Chimichangas with Guacamole (Emeril Lagasse)
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Ingredients
25
Count
Nutrition
611
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Lightly toast the ancho chiles, either over the burner of a gas stove, or in a large saute pan set over high heat. The skin should just start to blister. Remove from the heat and place in a bowl. Cover with hot water and let soak for 20 minutes. Drain, reserving the soaking water. Remove the stems and seeds and discard.
  3. Cover a baking sheet with aluminum foil. Lightly coat the aluminum foil with vegetable oil. Place the tomatoes, cut-side down, on the foil with the onion chunks and garlic cloves. Roast until tender and the skin on the tomatoes begins to blacken, about 15 to 20 minutes. Remove from the oven and cool slightly. Remove the skin from the tomatoes. Place everything in a blender. Add the soaked chiles and 1/4 cup of the soaking water and process until smooth. Add more of the soaking water, if necessary to create a smooth sauce. Add the lime juice, cumin, oregano, and cilantro and pulse to combine. Taste, and season with salt and pepper.
  4. To a large saute pan over high heat, add enough oil to lightly coat the bottom of the pan. Add the diced onion and saute until just translucent, about 2 minutes. Add the shrimp and scallops and cook until the shrimp just begin to turn pink and curl. Be careful not to overcook the seafood at this point, the mixture will be fried later, so it should be slightly undercooked. Add 1/2 to 3/4 cup of the sauce and cook for 3 minutes, stirring constantly. Remove from the heat and place in a bowl. Add the crab and goat cheese and mix well. Fold in the chayote and cilantro
  5. Place 2 cups of the remaining sauce in a saucepan. Add the cream and bring to a simmer. Reduce slightly while you are preparing the chimichangas. Taste, and reseason, if necessary. Excess sauce can be refrigerated for 1 week of frozen for 2 months.
  6. One at a time, place the tortillas on a work surface. Spoon a line of the seafood mixture down the center. Fold in the top and bottom to form a package, then the sides. Roll to seal. Secure shut with toothpicks
  7. Heat several inches of vegetable oil in a deep pot to 360 degrees F. Using tongs, lower 1 burrito at a time into the hot oil, holding it together with the tongs until it is sealed. Continue cooking until golden brown on all sides, 3 to 5 minutes, depending upon their size.
  8. Drain on paper towels. Garnish with the creamy sauce guacamole, tomatoes, sour cream, cilantro, and onions, and serve hot with Black Beans.
  9. Black Beans:
  10. 1 cup dry black beans, picked over, rinsed and drained
  11. 2 strips smoked bacon, chopped
  12. 1/2 cup finely chopped red onions
  13. 1 tablespoon minced garlic
  14. 3 1/2 cups chicken stock or water
  15. 1 bay leaf
  16. 1 tablespoon chopped fresh cilantro
  17. 2 teaspoons fresh lime juice
  18. 1/2 teaspoon ground cumin
  19. 1/2 teaspoon salt
  20. 1/4 teaspoon cayenne
  21. Put the black beans in a pot and cover with water by 2 inches. Let soak overnight. Discard any beans that float to the surface.
  22. Fry the bacon in a medium saucepan and cook, stirring, over medium-high heat until slightly crisp. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the black beans, chicken stock, and bay leaf, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, about 2 1/2 hours, adding more liquid as needed to keep moist. Remove from the heat. Discard the bay leaf. Add the cilantro,lime juice, cumin, salt, and cayenne, and stir to combine. Adjust the seasoning, to taste. Cover to keep warm until ready to serve.
  23. Guacamole:
  24. 1 Hass avocado, peeled, seeded, and diced
  25. 1/4 cup minced red onions
  26. 2 tablespoons fresh lime juice
  27. 1 tablespoon minced fresh cilantro
  28. 1 teaspoon minced seeded jalapeno
  29. 1/4 teaspoon ground cumin
  30. 1/4 teaspoon salt
  31. 1/4 teaspoon freshly ground white pepper
  32. Combine all the ingredients in a small bowl and mash with the back of a fork to combine. Adjust the seasoning, to taste. Transfer to an airtight container and refrigerate until ready to use.
  33. Yield: about 1 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 611.46 Kcal (2560 kJ)
Calories from fat 268.83 Kcal
% Daily Value*
Total Fat 29.87g 46%
Cholesterol 102.66mg 34%
Sodium 1321.25mg 55%
Potassium 672.66mg 14%
Total Carbs 51.88g 17%
Sugars 6.67g 27%
Dietary Fiber 5.76g 23%
Protein 37.46g 75%
Vitamin C 24mg 40%
Iron 3.9mg 21%
Calcium 434.6mg 43%
Amount Per 100 g
Calories 142.44 Kcal (596 kJ)
Calories from fat 62.62 Kcal
% Daily Value*
Total Fat 6.96g 46%
Cholesterol 23.91mg 34%
Sodium 307.78mg 55%
Potassium 156.7mg 14%
Total Carbs 12.09g 17%
Sugars 1.55g 27%
Dietary Fiber 1.34g 23%
Protein 8.73g 75%
Vitamin C 5.6mg 40%
Iron 0.9mg 21%
Calcium 101.3mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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