Chicken Chimichangas: A Flavorful Tex-Mex Delight

When it comes to Tex-Mex cuisine, Chicken Chimichangas stand out as a beloved dish that combines the heartiness of chicken, the richness of beans, and the zestiness of spices, all wrapped in a crispy tortilla. In this article, we’ll take you through a delicious and easy-to-follow Chicken Chimichangas recipe that you can prepare in the comfort of your own kitchen.

Ingredients

To get started, you’ll need the following ingredients:

• 2 cups of shredded cooked chicken
• 1 cup of cooked and drained black beans
• 1 cup of shredded cheddar cheese
• 1/2 cup of diced onions
• 1/2 cup of diced green bell peppers
• 1/2 cup of diced red bell peppers
• 1/2 cup of corn kernels (canned or frozen)
• 2 cloves of garlic, minced
• 2 teaspoons of chili powder
• 1 teaspoon of ground cumin
• 1/2 teaspoon of paprika
• Salt and pepper to taste
• 4 large flour tortillas
• Vegetable oil for frying

Preparation

Before you start assembling your Chicken Chimichangas, make sure to have all your ingredients ready and follow these simple preparation steps:

1. In a large mixing bowl, combine the shredded chicken, black beans, cheddar cheese, diced onions, diced green bell peppers, diced red bell peppers, and corn kernels. Mix everything together.
2. In a small bowl, combine the minced garlic, chili powder, ground cumin, paprika, salt, and pepper. This spice mix will add the Tex-Mex flair to your Chicken Chimichangas.

Assembling the Chimichangas

Now, let’s assemble these delectable Chimichangas:

1. Lay out one flour tortilla on a clean surface.
2. Spoon a generous portion of the chicken and bean mixture onto the center of the tortilla.
3. Sprinkle a pinch of the prepared spice mix over the mixture for that extra kick of flavor.
4. Carefully fold the sides of the tortilla inward and then roll it up, creating a snug and secure Chimichanga.

Frying the Chimichangas

Frying is where the magic happens! Follow these steps for a perfectly crispy exterior:

1. Heat about two inches of vegetable oil in a deep skillet or frying pan over medium-high heat.
2. Once the oil is hot (around 350°F or 175°C), carefully place the Chimichangas seam-side down into the hot oil.
3. Fry each Chimichanga until it’s golden brown and crispy on all sides, which should take about 3-4 minutes per side.
4. Using a slotted spoon, remove the Chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serving Your Chicken Chimichangas

Chicken Chimichangas are best enjoyed fresh and hot. You can serve them with a variety of accompaniments:

• Sour cream: A dollop of sour cream on top adds a creamy contrast to the spicy filling.
• Guacamole: A side of guacamole brings a refreshing, buttery flavor to the dish.
• Salsa: Salsa, whether mild or spicy, adds a zesty kick to your Chimichangas.
• Shredded lettuce: A bed of shredded lettuce underneath your Chimichangas provides a crunchy texture.

Conclusion

In just a few easy steps, you can create a mouthwatering Tex-Mex delight that’s sure to be a hit with family and friends. Whether you’re making Chicken Chimichangas for a weeknight dinner or a weekend gathering, their crispy exterior and flavorful interior make them a crowd-pleaser.

With a burst of flavors from the seasoned chicken, black beans, and colorful bell peppers, Chicken Chimichangas are a culinary adventure right in your own kitchen. Give this recipe a try, and savor the taste of Tex-Mex cuisine at its finest. Enjoy!

Source: life-in-the-lofthouse.com

Yield: 6

Easy Spicy Baked Potato Soup Recipe

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Easy Spicy Baked Potato Soup is a delicious and comforting dish that packs a punch. With a creamy base and a hint of spice, this soup is perfect for those who love bold flavors. It’s simple to make and incredibly satisfying, making it an ideal choice for a cozy meal at home.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 6 slices thick cut bacon, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• kosher salt and black pepper
• 2 tablespoons salted butter
• 1/4 cup all-purpose or gluten free flour
• 4 cups low sodium vegetable broth
• 4 Russet potatoes, peeled and chopped
• 2 cups milk
• 1/3 cup salsa verde
• 1/3 cup plain greek yogurt or sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• chopped green onion, for serving

Instructions

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve. If there's excess bacon grease, drain off all but 1 tablespoon. 
2. To the same pot, add the onion and cook 5 minutes, until fragrant. Add the garlic. Stir in the butter and flour, cook 1 minute. Pour over broth and stir in the potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes.
3. Stir in the milk, salsa verde, yogurt/sour cream, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!