Chimichanga is a Mexican fast food, which is basically a deep-fried burrito. Chimichanga is also sometimes called as chimmy chonga or chivichanga and is very popular in Mexico and other South American States.
The slow-melting cheese filling with the crispy deep fried top makes the chimichanga a very comforting and mouthwatering food.
Difficulty level: Easy
Servings per recipe: 4
Time required for preparation: 10-15 minutes
Time required for cooking: 55-60 minutes
1 stirring spoon
1 slotted spoon
1 spider strainer
4 large flour tortillas
½ cup of deseeded and diced green bell peppers
2/3rd cup of refried beans
1 cup of water
1-2 jalapeño pepper, deseeded and sliced
3/4th cup of chopped onions (yellow or red)
1 lb. of chicken thighs or breast (boned and skinless)
2 large cloves of garlic, chopped
½ cup of freshly squeezed lime juice
1 cup of shredded Monterey jack cheese
3/4th cup of chopped tomatoes
1/3rd cup of deseeded and diced yellow bell peppers
Salt, to taste
Freshly ground black pepper, to taste
Cooking oil, for frying
Pico de Gallo
Shredded iceberg lettuce leaves
Method of Preparation
1. Put the chicken pieces in a colander to rinse them thoroughly under water. Once rinsed, take a pot and place it on the stove. Light up the flame and set it on medium high. Then put the rinsed chicken pieces in the pot and top them with water.
Next, chop the vegetables as stated above and then add the diced bell peppers, chopped tomatoes, chopped onions, chopped jalapeño peppers, chopped garlic, salt and black pepper to the chicken. Cover the pot and braise the chicken on medium heat for 40-45 minutes or until it turns fork tender.
2. While the chicken is braising, take the lettuce leaves and shred them thinly. Next, take a saucepan and place it on a separate hob. Turn the knob to set the flame on medium. Add 1 teaspoon of oil to the saucepan and wait for it to heat up. Once the oil starts smoking, add the refried beans to it and heat up for a few minutes.
3. If you are ready with the chicken by now, take off the pot from the heat and turn off the flame. Next, spoon out the chicken pieces and transfer them to a plate. Let the chicken sit at room temperature for a few minutes. Once the chicken is cooled enough to handle, pull apart the meat from the bones and discard the bones. Next, take two forks and shred the chicken with those. You can also shred the chicken with your fingers if you find that easier.
4. Next, place a griddle on the stove and heat it up. Once the griddle starts smoking, place the tortillas on it one by one and warm them up. Then take a warmed tortilla and put 2 tablespoons of refried beans at the center of it. Follow that by adding the shredded chicken on top and then the vegetables and the shredded cheese.
Next to fold the chimichanga, fold the two sides of the tortilla over the filing and exert some pressure at that point to secure the folding. Then pull up the side close to you and fold that over the filling. Holding that side, roll the chimichanga to complete the folding.
5. Fold all the chimichangas in the same way and then place a skillet on the hob. Fill the skillet with 2-3 cups of oil and heat up the oil. Once the oil starts crackling, slowly place one or two chimichangas in the oil and fry them until they turn crispy and golden brown in color. Fry the rest of the chimichangas and then serve them with chopped tomatoes, shredded lettuce, guacamole, sour cream and the Pico de Gallo.