Chimichangas Recipe

Is missing those crunchy and golden chimichangas chi-chi? Our Copycat recipe reports the favorite one of the nostalgic restaurant – and it could be better than the original.

We nailed the perfect relationship between seasoned filling and crunchy Tortilla, creating that satisfactory crew that you remember. Prepare to recreate this Mexican-American classic that will transport you directly to your favorite chi-chi memories. From perfectly spicy meat to technique to reach that golden external sphere without Fry, we will accompany you in every step.

Chimichangas recipe of Copycat Chi-Chi | Kita Roberts GirlCarnivore.com

You will love these Chimichangas!

If you crave the taste of that classic chi-chi or simply love a abundant and tasty meal, this chimichanga recipe will satisfy your needs. The combination of tender chicken, spicy jalapeño and monterey jack cream cheese, all wrapped and cooked with crunchy perfection, is a guaranteed crowd.

What is a chemichanga?

A chimichanga is a fried burrito that is popular in the cuisine of the southwestern United States. In general it is full of a variety of ingredients including meat, cheese and beans. The external tortilla is crunchy and golden, which contains the rich and tasty content, making it a loved choice for a abundant meal. Origin of Mexican-American cuisine, Chimichhanga offers a delicious turning point on traditional Mexican food, combining salty fillings with the crunchy consistency of fried food.

Chimichanga recipe ingredients

For Chimichangas:

Not salty butter, melted and cooled
Vegetable oil
Onion, chopped, divided
Garlic, chopped, divided
Pepe jalapeño, stem, sown and diced
Chilli powder
Cumin on the ground
Cinnamon on the ground
Tomato, chopped, more to garnish
Fresh coriander, more to garnish
Chopped turrosto chicken
Sour cream
Salt, or pleasure
Fried beans
Large flour tortillas
Monterey Jack Cheese, grated, more for Topping
Chicken broth

For the sauce:

Chopped green chillies, drained and rinsed
Chilli powder
Cumin
Sugar
Gets up to taste

How to prepare baked chicken chimichangas

Preheat the oven: Set on 450 degrees F and prepare a large pan by brushing with a little melted butter.
Prepare the filling: In a pan, heat vegetable oil 2 tablespoons on medium. Fry half of the onion, part of the garlic and Jalapeño until he softened. Mix spices, tomato and coriander. Mix the chicken and sour cream; Remove from the heat. Season with salt.
Assemble Chimichangas: Distribute fried beans on each tortilla, add the chicken mixture and cheese, bend and roll. Place the seam downwards in the pan; Brush with butter.
Baking: 8-10 minutes, upside down, brush again, add more cheese and cook another 8-10 minutes.
Make the sauce: In another pan, fry the remaining onion and garlic. Add spices, green chillies and sugar. Deglaze with chicken broth and cook over low heat until it thickens. Blend with a regular consistency.
Serve: Dishes the chimichangas with the sauce at the top and a side dish of tomatoes, freshly ground coriander and grated lettuce.

Variations of chicken chimichanga recipes

Experiment with these variants to customize your chicken chimichangas:

Tigning chorizo: Add the ground chorizo cooked to the filling for a spicy turning point.
Bell Peppers: Incorporate the ground peppers when you jump the onion for a sweet crew.
Black beans or corn: Mix the black beans or the corn by added consistency and flavor.

How to serve a chicken chimichanga

Serve these delicious chimichangas with a wire of homemade sauce, extra cheese and a splash of fresh coriander. Do not forget the chips and the bottomless sauce, together with one side of Mexican rice or a fresh salad for a full meal.

How to keep Chimichangas

Keep the leftovers in an airtight container in the refrigerator for a maximum of 3 days.

To heat: Cover the Chimichangas in a pan over low heat, turning occasionally until it was heated. Alternatively, place them in an oven set at 275 ° F, covered with lamina, for about 10-15 minutes or until he warm up evenly.

FAQ Chiimichanga di chicken

What is the difference between a burrito and a chimichanga?

A burrito is generally a soft flour tortilla full of various ingredients and served without cooking, while a chimichanga is essentially a fried burrito, giving it a crunchy exterior.

Do you eat chimichangas with your hands?

Yes, chimichangas can be eaten with their hands, but they can become quickly disordered with the sauce, so we recommend using a fork and a knife.

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This is a place on the copy-cat recipe of our favorite dish from the guilt point of all the guilty of Tex-MEX, Chi-Chi’s. He reports the magic of chi-chi with these perfectly crunchy chimichangas.

Cooking methodsPrevent the screen from going to sleep

Prepare the filling:

In a large pan, heat 2 tablespoons vegetable oil.
Fry half of the onion, part of the garlic and the jalapeno until he softened.
Add spices and toast briefly, about 30 seconds, before mixing tomato and coriander.
Mix the chicken and sour cream, then remove from the heat.
Season with salt to taste.

Assemble Chimichangas:

Distribute each tortilla with fried beans, top with chicken and cheese mixture, then fold and roll.
Put in the pan, seam down and brush the butter.

Baking:

For 8-10 minutes, upside down, brush again with butter, add more cheese and cook another 8-10 minutes.

Make the sauce:

In the meantime, in another pan, fry the remaining onion and garlic.
Add spices, green chillies and sugar, then deglaze with chicken broth.
Cook over low heat until it thickens, cool lightly, then mix until smooth.
Leave the sauce lightly cool, then use an immersion blender to cleanse the sauce only leaving it slightly large but more fluid.

Serve:

Top Chimichangas with sauce, extra cheese and coriander.
Garnish it with extra grated lettuce and Pico de Gallo at the top and serve immediately.

Course: Main plan

Kitchen: American, Tex-Mex