Monday, May 23, 2005

Chicken Chimichangas

Originally uploaded by flaurella.

Gall dang it! I can't seem to do this in the order I had planned and I can't figure out how to insert more than one photo at a time via FLICKR. I'll try to make time to read the directions by fall so in the meantime, hang in there with me as I explore how to do this blog and photo stuff.

Chicken Chimichanga Recipe

Your will need:
Large flour tortillas
Cooked, de-boned chicken meat in chunks or strips (leftover chicken works fine)
Canned green chilis (I prefer whole)
Refried beans (I use canned)
Sharp grated Cheddar or Jack cheese
Your fave salsa (at least use medium hot to give them some kick)

Have a large skillet at medium heat for you need to quickly heat each side of each tortilla so it rolls easily and without cracking. You also need to have all your ingredients lined up and ready to use. Think of it as an assembly line:

Place a tortilla in the med. hot pan for about 10 - 15 seconds, then flip it over. You are just heating them until they are softly warm and pliable. Now, slap that tortilla at the starting end of your assembly line in the order of the ingredients listed above:

Onto the bottom 1/4 of the tortilla, place a few strips of cooked chicken. You can place chicken almost to the edge since the tortilla is wider as you roll it up. On top of the chicken, place a strip of green chili pepper that you have cut into long strips. One can of green chilis will make enough strips for 8 chimi's. Now, add and spread a couple of small spoonfuls of refried beans. This is the cement that holds your chimi together. I use a little more than a tablespoon of beans and spread it out along the length of the chicken. Now, sprinkle lots of your favorite shredded cheddar or jack along the length of the ingredients and finally dot the whole pile of the stuffing with salsa. You may need to experiment with just how much of each ingredient to use to get the size just right, and the flavor and texture just right as well. You don't want the chimi to be too wet inside and you do want the whole thing to end up larger than a Chinese Egg Roll.

Now, to fold:
Take the bottom of the tortilla and fold it up just over the strip of stuff you just put there, then grasp each side and fold them in and pull toward you, giving the tortilla a half roll. This is when you scrunch down the filling and make it firmly packed. By now you have an odd envelope with closed sides and bottom so all you need to do is roll over and over again with tucked edges until you form a packet and your chimi is ready to fry. Repeat for as many chimis as you wish to make and don't forget to heat each tortilla about 10 to 15 seconds on each side to make it easy and flexible for folding and rolling. A couple of large boneless cooked chicken breasts will make 8 chimis if you cut the meat in strips or chunks.

As you make each chimi, place it open end down on a platter. When done with all, heat enough oil to cover the bottom of the pan in the same pan you used to heat the chimis to medium high or about 375 degrees. When the oil is hot, gently place chimis in with the raw seam side down. Roll them over every few minutes until nicely golden brown on all sides. You may need to do this in batches.

At this point, I usually remove the chimichangas to the toaster oven and keep them warm while I finish the rest of the cooking and set up the plates. To serve chimis, top one or two with some salsa, then grated cheese. Then pile on lots of slivered lettuce, chopped fresh tomato, perhaps some roasted peppers, some more salsa and cheese if you like and a dollop of sour cream. I usually serve chimi's with chick pea salad and yellow rice. If I don't, W4D always asks if I am trying to put him on a diet.

More of today's entry is below this one. Doh! I need to read the directions.

1 comment:

Anonymous said...

When will you be opening a culinary arts school? I wish to register.