I am in love!
Before I had a chimichanga, the closest I had ever come to understanding what they were was from the movie “Meet The Fockers”. You know when Gaylord Focker (Ben Stiller) goes to visit his parents along with his in-laws and his parents were talking about making chimichangas? No? You don’t know what I am talking about? Oh well. Since I’ve seen the movie and that idea of chimichangas was planted it grew like a weed in my brain. The first time I actually had a chimichanga was a few months ago. My significant other and I went to a Mexican restaurant and I decided to step out on faith and order one. I had no premonition of what a chimichanga could be. I just dived in without looking. Let me just say, that chimichangas are one of my favorite Hispanic foods…ever!
You know what I love about these? I love how you can really do whatever you want with them. I fried them because I was told that is how they are normal done. However, you can absolutely brush them with oil and place them in the oven. If you are afraid of frying them or just want to be a little healthier then go ahead and put them in oven and bake them! You can make these with pork or beef. As you can see, I used whole wheat tortillas but if there is a brand you prefer then go ahead and use those. I love the Flat Out wraps because they are only 100 calories and filled with fiber and protein. I am not here to endorse the brand but I really do love those wraps. Whatever you want to use will be totally fine. As you can see in this awesome photo I topped my chimichanga with salsa, guacamole, and cilantro. But you can use sour cream, lettuce, or whatever you want! I am telling you, I am telling you that this is an awesome and delicious dish for your dinner table and whomever sits there with you. You will love and hate this dish. You will love the way it taste, but hate how many you find yourself eating.
- 3 large chicken breast
- 1 medium yellow onion, diced
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 tbsp. siracha
- 1 tsp. cumin
- 1 tsp. chilli powder
- 2 tsp. garlic powder
- ¼ c. chicken stock
- 6-8 tortillas
- 15 oz. Queso Melted Cheese
- 3 c. corn oil
- salt and pepper to taste
- In a large sauce pan, drizzle the olive oil and heat on medium heat. Season the chicken breast on both sides with salt and pepper. Place the chicken breast inside the pan and cook on both sides for 7-10 minutes until firm. If the chicken isn't all the way cooked, don't worry because you will place back in the pan. Once the chicken has cooked remove from pan and set aside.
- Leaving the chicken bits and fat in the pan add the 2 tablespoons of butter and allow to melt. Once melted add the onion and cook for 7 minutes until onions are completely translucent and slightly brown. While the onions are cooking, begin to shred the chicken using forks.
- Once the chicken is shredded, return to the pot with the onions and stir. Add the siracha, spices (cumin, chilli powder. and garlic powder) and chicken broth. Turn on low and allow to simmer for 10-12 minutes and set aside.
- Pour the corn oil in a large shallow (deep) pan and heat on medium heat. Taking a flour tortilla, spoon about ⅓ cup of the chicken mixture in the middle of the tortilla. Take one end of the tortilla and fold over the chicken and roll in the opposite direction tuck in the sides of the tortillas as you roll. Make sure they are rolled tight and set aside until all chicken has been used.
- Place a tortilla, seam upward, into the hot oil and allow to fry for about 1 minute. Using a spatula or slotted spoon flip the tortilla onto the other side and allow to fry for another minute. To avoid the chicken filling pouring out of the tortilla, you can use a toothpick to secure the seam. Turn the chimichanga to a plate lined with paper towel.
- * Another option: You can brush the tortillas, after they have been rolled, with corn oil and place in the oven for 10-15 minutes or until the tortillas are crisp.
- Once the tortillas are cooked, top with hot queso cheese and other desired toppings (salsa, cilantro, and guacamole).