South O The Border Essentialschicken Chimichangas Recipes

MINI CHIMICHANGAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.

CHIMICHANGAS

Steps:

• In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

CHICKEN - SOUTH OF THE BORDER

Steps:

• Pound chicken breast halves to 1/2 inch thickness.
• Combine flour and seasonings in a medium bwl.
• Lightly beat eggs.
• Measure cornmeal into a shallow bowl.
• Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
• Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
• Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
• Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.

SOUTH OF THE BORDER CHICKEN

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

SOUTH-O-THE-BORDER ESSENTIALS:CHICKEN CHIMICHANGAS

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Lay a flour tortilla on a clean surface and lay half of the pulled chicken straight down the middle.
• 4. Chef's Note: Leave enough room at the ends for the folding process.
• 5. Place half of the cheese on top of the chicken.
• 6. Begin by rolling one side of the tortilla up and over the filling.
• 7. Tuck in both sides
• 8. Finish by continuing the roll, so that the seam side is down.
• 9. Add the grapeseed oil to a sauté pan, and heat to 350f (175c).
• 10. Chef's Note: The oil should be deep enough to cover half the height of the chimichanga.
• 11. Add the chimichanga to the hot oil, seam side down.
• 12. Cook until nice and brown, about 2 - 3 minutes per side.
• 13. Chef's Tip: If you are cooking these in batches, warm your oven to 250f (120c), and then put the finished ones in the oven, while the others are cooking.
• 14. PLATE/PRESENT
• 15. Place on a nice plate and cover with some spicy white sauce, and maybe some Mexican rice. Enjoy.
• 16. Keep the faith, and keep cooking.
• 17. ADDITIONAL RECIPES
• 18. Spicy Mexican White Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-spicy-mexican-white-sauce.html
• 19. Spicy Pulled Chicken: https://www.justapinch.com/recipes/main-course/chicken/south-o-the-border-essentials-spicy-pulled-chicken.html