Chicken, Chile, and Cheese Chimichangas

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.

In this recipe, the chicken absorbs the flavors of what it is simmered in. You can use hard taco shells for more traditional tacos if you wish.

Ingredients

8 piquín chiles or chiltepíns, crushed
1 small chicken, cut up
2 small onions, chopped
2 cloves garlic, sliced
8 corn tortillas
1 tablespoon vegetable oil
2 poblano chiles, roasted, peeled, stems and seeds removed, chopped
2 medium tomatoes, chopped
2 teaspoons dried oregano
1/4 teaspoon ground cumin
Diced avocados or guacamole for garnish
Chopped cilantro for garnish

Instructions

In this recipe, the chicken absorbs the flavors of what it is simmered in. You can use hard taco shells for more traditional tacos if you wish.

8 piquín chiles or chiltepíns, crushed
1 small chicken, cut up
2 small onions, chopped
2 cloves garlic, sliced
8 corn tortillas
1 tablespoon vegetable oil
2 poblano chiles, roasted, peeled, stems and seeds removed, chopped
2 medium tomatoes, chopped
2 teaspoons dried oregano
1/4 teaspoon ground cumin
Diced avocados or guacamole for garnish
Chopped cilantro for garnish

Place the piquíns, chicken, 1/2 the onion, and garlic in a pan with enough water to cover. Bring to a boil, reduce the heat, and simmer, covered, for 40 minues. Remove thechicken, allow to cool, and shred the meat off the bones by using two forks.

Wrap the tortillas in a damp towel and warm them in a 300 degree oven.

Saute the remaining onions in the oil until soft. Add the chopped poblanos, tomatoes, oregano, and cumin, and saute for 5 minutes. Add the meat and cook until the meat is thoroughly heated.

Place the meat in the warmed tortillas, and add the avocados or guacamole and cilantro as garnishes.

Yield: 4 servings

Heat Scale: Medium