Chipotle Chicken Chimichanga Recipes

CHIPOTLE CHICKEN CHIMICHANGA

Steps:

• rinse basamati rice in cold water and drain.
• soak basamati rice in water for ten minutes.
• drain rice and place in low heat skillet.
• add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet.
• add salt and sugar and cook rice on low level heat till aromatic.
• place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.
• cut chicken into bite sized pieces and set aside.
• in a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth.
• sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.
• cook for 5 minutes.
• next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated.
• mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.
• cook for 3-5 minutes or until all liquid has been evaporated.
• place tortilla shells in between two damp paper towels and microwave for 20 seconds.
• place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream.
• in a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (I use a basting brush).
• fold the sides of the tortilla over in a wrapping form.
• fold corners in and then the ends over the end so that all flaps are on the same side as the first fold.
• heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet.
• let stand for 2 minutes and then check to see if all the seams have been glued together.
• flip and cook another two minutes.
• top with your choice of salsa (i use peach pineapple or a mango pineapple).

CHICKEN AND MUSHROOM CHIMICHANGAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
• Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
• Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
• Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
• Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
• Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
• Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
• Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
• Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.