south-o-the-border essentials:chicken chimichangas

How To Make south-o-the-border essentials:chicken chimichangas

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Lay a flour tortilla on a clean surface and lay half of the pulled chicken straight down the middle.
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  4

  Chef’s Note: Leave enough room at the ends for the folding process.
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  5

  Place half of the cheese on top of the chicken.
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  6

  Begin by rolling one side of the tortilla up and over the filling.
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  Tuck in both sides
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  8

  Finish by continuing the roll, so that the seam side is down.
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  9

  Add the grapeseed oil to a sauté pan, and heat to 350f (175c).
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  10

  Chef’s Note: The oil should be deep enough to cover half the height of the chimichanga.
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  Add the chimichanga to the hot oil, seam side down.
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  Cook until nice and brown, about 2 – 3 minutes per side.
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  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.
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  14

  PLATE/PRESENT
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  Place on a nice plate and cover with some spicy white sauce, and maybe some Mexican rice. Enjoy.
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  Keep the faith, and keep cooking.
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  17

  ADDITIONAL RECIPES
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  Spicy Mexican White Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-spicy-mexican-white-sauce.html
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  Spicy Pulled Chicken: https://www.justapinch.com/recipes/main-course/chicken/south-o-the-border-essentials-spicy-pulled-chicken.html
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