Chicken Chimichangas - A Deep Fried Piece of Heaven

Here is what I had for dinner this evening.  I am making no claims that these are healthy or fat free.  I am asserting that they are OH SO GOOD and will completely ruin a diet.  You could probably cut the cheese in half and bake them - but why would you when they are so good this way?

Chicken Chimichangas
2 pound of cooked chicken breasts, shredded or chopped
2 cups of sharp cheddar cheese
1 1/2 cup of your favorite salsa
1 medium onion, chopped finely
1/2 cup of cilantro, chopped coarsely
10 ounces of frozen spinach, thawed and drained well
1 6 ounce can of tomato paste
2 cloves of garlic, minced
1 can of whole kernel corn, drained
1 can of black beans, rinsed and drained
2 jalepeno peppers, seeded and minced (optional)
1 1/2 tsp of salt
1/2 tsp of pepper
1 tablespoon of cumin
20 Fajita sized Flour Tortillas
Oil for Frying
1 egg

Mix all ingredients together in a large bowl.  Warm the tortillas, 5 at a time, in the microwave, until soft and pliable but not to hot to handle - about 20 seconds depending on your microwave.

Fill tortillas with a heaping spoonful of mix - somewhere around a third of a cup.  Roll up, folding the sides up a little around the filling, then the bottom part over the sides and tightly rolling until almost completely rolled up.  Brush the inside edge of the tortilla with the egg, and finish rolling up.  Place seam side down on a plate until you have rolled up all of your tortillas.  If you have extra filling, it will freeze beautifully! 

Pour enough oil into a large, heavy skillet so you have about an inch of oil in the pan.  Wait until the oil is hot.  When the oil is hot, and a piece of bread will sizzle in it, gently place the tortillas, started with the ones you wrapped first, into the hot oil.  Remember, the filling is cooked already so when the tortilla is browned to your liking, take it out of the oil and drain on a plate with paper towels.  Continue cooking until all of them are finished.

You can freeze these before or after they are cooked.  When reheating, do not thaw.  Just put them in the oven until done, you may have to flip them.

Avocado Ranch Dipping sauce
1/2 an avocado, chopped
1 tablespoon of fresh lime juice
1 cup ranch Dressing
pinch of salt and pepper

Mix all ingredients together.  Eat with your chimichangas.
It is so so good!

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