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Posted October 18, 2005 09:10 PM
I printed off this at food network. We loved them!!
Chicken Chimichanga's with Chipotle Salsa
By Emril Lagasse
2 Tbs. veg. oil, plus what you need for frying
1/2 c. diced white onion
1 1/2 tsp. minced garlic
1 Tbs plus 1/2 tsp. chili powder
1/4 tsp. ground oregano
1/2 tsp. ground cumin
1 1/2 lbs. cooked chicken breast, shredded
1 tsp. salt
1/2 tsp. fresh ground pepper
1 (4.5 ounce)can chopped green chiles,drained
8 (10-in) flour tortillas, warmed
1 c. shredded monterey jack
wooden toothpicks
Chipotle Salsa, recipe follows
Sour cream for garnish
cilantro, fresh for garnish
Heat veg. oil in a large saute pan over meduim-high heat. Add onions and saute until softened about 2 min. Add garlic, chili powder, oregano, and cumin and cook until fragrant about 1 min. Add the shredded chicken. Season with salt, and pepper. Stir in the green chiles. Cook until heated through. Set aside.
One at a time, place the tortillas on a work surface, keeping the remaining torillas covered with a damp towel. Microwave for 10-20 sec. just before ready to stuff. Spread with 1/2 c. chicken mixture in center, sprinkle with 1-2 Tbs. of the cheese and fold like a burrito and secure with toothpicks, place folded side down.
Heat remaining veg. oil in a deep stockpot or deep-fryer to 360 deg. Using tongs, lower the chimi's folded side down, 1 at a time into hot oil.(it is helpful to hold chimi with tongs until sealed) Cook until golden brown on all sides. Drained on paper towel lined plate, continue with remaining chimi's.
Remove toothpicks and serve with salsa, sour cream, fresh cilantro
Chipotle Salsa
31/2 c.chopped ripe tomatoes
1/3 c. diced sweet onions
1 tsp. chopped garlic
2 Tbs. plus 1 tsp. fresh lime juice
1 Tbs. chopped chipotle peppers in adobo
1/4 c. chopped fresh cilantro leaves
1/2 tsp. salt
Combine tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a med. bowl. Season with salt. Cover and chill until ready to serve.
Note: to shorten time for these, I skipped the Chipotle Salsa and used what I had on hand.
I also baked my chimi's.
And I put refried beans in the chimi's, with the chicken.
I hope you enjoy this as much as we do!!
Posted October 18, 2005 09:10 PM
I printed off this at food network. We loved them!!
Chicken Chimichanga's with Chipotle Salsa
By Emril Lagasse
2 Tbs. veg. oil, plus what you need for frying
1/2 c. diced white onion
1 1/2 tsp. minced garlic
1 Tbs plus 1/2 tsp. chili powder
1/4 tsp. ground oregano
1/2 tsp. ground cumin
1 1/2 lbs. cooked chicken breast, shredded
1 tsp. salt
1/2 tsp. fresh ground pepper
1 (4.5 ounce)can chopped green chiles,drained
8 (10-in) flour tortillas, warmed
1 c. shredded monterey jack
wooden toothpicks
Chipotle Salsa, recipe follows
Sour cream for garnish
cilantro, fresh for garnish
Heat veg. oil in a large saute pan over meduim-high heat. Add onions and saute until softened about 2 min. Add garlic, chili powder, oregano, and cumin and cook until fragrant about 1 min. Add the shredded chicken. Season with salt, and pepper. Stir in the green chiles. Cook until heated through. Set aside.
One at a time, place the tortillas on a work surface, keeping the remaining torillas covered with a damp towel. Microwave for 10-20 sec. just before ready to stuff. Spread with 1/2 c. chicken mixture in center, sprinkle with 1-2 Tbs. of the cheese and fold like a burrito and secure with toothpicks, place folded side down.
Heat remaining veg. oil in a deep stockpot or deep-fryer to 360 deg. Using tongs, lower the chimi's folded side down, 1 at a time into hot oil.(it is helpful to hold chimi with tongs until sealed) Cook until golden brown on all sides. Drained on paper towel lined plate, continue with remaining chimi's.
Remove toothpicks and serve with salsa, sour cream, fresh cilantro
Chipotle Salsa
31/2 c.chopped ripe tomatoes
1/3 c. diced sweet onions
1 tsp. chopped garlic
2 Tbs. plus 1 tsp. fresh lime juice
1 Tbs. chopped chipotle peppers in adobo
1/4 c. chopped fresh cilantro leaves
1/2 tsp. salt
Combine tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a med. bowl. Season with salt. Cover and chill until ready to serve.
Note: to shorten time for these, I skipped the Chipotle Salsa and used what I had on hand.
I also baked my chimi's.
And I put refried beans in the chimi's, with the chicken.
I hope you enjoy this as much as we do!!