Chicken and Mushroom Chimichangas
""This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla."..."
INGREDIENTS
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Filling:
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1 tablespoon vegetable oil, divided
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1/2 cup diced onion
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1/2 cup diced poblano peppers
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1/2 cup sliced mushrooms
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salt and freshly ground black pepper to taste
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12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
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1/4 teaspoon ground cumin
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1/4 teaspoon ground chipotle
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1 pinch dried Mexican oregano
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1 tablespoon water, or as needed
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4 ounces shredded pepperjack cheese
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1 pinch cayenne pepper, or to taste
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4 large flour tortillas
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1 egg white, beaten
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2 tablespoons vegetable oil
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1/4 cup guacamole (optional)
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1/4 cup sour cream (optional)
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1/4 cup salsa (optional)
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1/4 cup cilantro leaves (optional)
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