Ingredients with Measurements:
- 2 cups cooked and shredded chicken
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (10-inch) flour tortillas
- 1 cup shredded cheddar cheese
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs
Step-by-step instructions:
1. In a large bowl, combine the shredded chicken, onion, green and red bell peppers, black beans, corn, cilantro, cumin, chili powder, garlic powder, salt, and black pepper. Mix well.
2. Place a tortilla on a flat surface and spoon about 1/2 cup of the chicken mixture onto the center of the tortilla. Sprinkle with 2 tablespoons of shredded cheese.
3. Fold in the sides of the tortilla and then roll it up tightly, like a burrito.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Using tongs, carefully place the chimichangas in the hot oil, seam side down. Fry for 2-3 minutes or until golden brown, turning occasionally.
6. Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite toppings, such as sour cream, guacamole, or salsa.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
5. Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- This recipe makes 8 chicken chimichangas.
- Serving size: 1 chimichanga
Nutritional information:
- Calories: 390
- Total fat: 19g
- Saturated fat: 7g
- Cholesterol: 60mg
- Sodium: 710mg
- Total carbohydrates: 36g
- Dietary fiber: 4g
- Sugars: 3g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of cooked and shredded chicken, such as rotisserie chicken or leftover grilled chicken.
- You can substitute the canned black beans with kidney beans or pinto beans.
- You can use any type of shredded cheese, such as Monterey Jack or pepper jack.
Variations:
- You can add diced jalapenos or green chilies for extra heat.
- You can use whole wheat tortillas for a healthier option.
- You can add cooked rice to the chicken mixture for more texture.
Tips and tricks:
- Make sure to roll the chimichangas tightly to prevent the filling from falling out during frying.
- You can use toothpicks to secure the ends of the chimichangas if they are not staying closed.
- You can make the chicken mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chimichangas on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chimichangas on a bed of shredded lettuce or with a side of Mexican rice.
Garnishes:
- Top with chopped fresh cilantro, diced tomatoes, or sliced avocado.
Pairings:
- Serve with a side of refried beans or a Mexican-style salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Black bean and corn salad
Troubleshooting advice:
- If the chimichangas are not staying closed during frying, use toothpicks to secure the ends.
- If the chimichangas are not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding and using in the recipe.
- Use a food thermometer to check the temperature of the oil before frying.
Food history:
- Chimichangas are a popular Mexican-American dish that originated in Arizona in the 1950s.
Flavor profiles:
- The chicken chimichangas are savory and slightly spicy, with a crispy fried exterior and a cheesy filling.
Serving suggestions:
- Serve the chimichangas with your favorite toppings, such as sour cream, guacamole, or salsa.
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Region: Mexican