Chicken, Chile, and Cheese Chimichangas

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Chicken, Chile, and Cheese Chimichangas
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These sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.

Ingredients


  • 1 medium onion, chopped fine

  • 1 tablespoon vegetable oil

  • 4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 3 cups cooked chicken, diced

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1 small orange, peeled, seeded, and chopped

  • 6 flour tortillas

  • 1 cup grated Monterey Jack cheese

  • Vegetable oil for deep-fat frying

  • Chopped lettuce and tomatoes for garnish



Instructions


Sauté the onion in the oil until soft. Add the chiles, chicken, and spices and saute for an additional 5 minutes. Add the chopped oranges and mix well.

Wrap the tortillas is a moist towel and place them in a warm oven to soften. Place approximately 1/2 cup of the mixture in the center of each tortilla and top with cheese. Fold the tortilla like an envelope and secure with a toothpick.

Deep-fry the chimichangas, one at a time, in 375°F oil until well browned. Drain on paper towels and remove the toothpick.

Serve topped with shredded lettuce, chopped tomatoes, and your favorite salsa.

Servings
4
Servings
4
Chicken, Chile, and Cheese Chimichangas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.

Ingredients


  • 1 medium onion, chopped fine

  • 1 tablespoon vegetable oil

  • 4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 3 cups cooked chicken, diced

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1 small orange, peeled, seeded, and chopped

  • 6 flour tortillas

  • 1 cup grated Monterey Jack cheese

  • Vegetable oil for deep-fat frying

  • Chopped lettuce and tomatoes for garnish



Instructions


Sauté the onion in the oil until soft. Add the chiles, chicken, and spices and saute for an additional 5 minutes. Add the chopped oranges and mix well.

Wrap the tortillas is a moist towel and place them in a warm oven to soften. Place approximately 1/2 cup of the mixture in the center of each tortilla and top with cheese. Fold the tortilla like an envelope and secure with a toothpick.

Deep-fry the chimichangas, one at a time, in 375°F oil until well browned. Drain on paper towels and remove the toothpick.

Serve topped with shredded lettuce, chopped tomatoes, and your favorite salsa.

Servings
4
Servings
4
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