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Mini Chicken Chimichangas

I don't do a lot of deep-frying. But when I do, it's pretty magical. There's not much better in the world of food than perfectly crisp, crunchy, slightly flaky, fried goodness.

Course Main Course
Cuisine American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 16 chimichangas
Recipe by Tessa Arias

Ingredients

For the filling:

  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 red onion, diced
  • 1/2 poblano pepper, seeded and diced
  • 1/2 cup corn kernels
  • Salt and freshly ground black pepper
  • 2 chicken breasts, cooked and shredded
  • 1/4 cup prepared salsa
  • 4 ounces cheddar cheese, grated
  • For assembling and frying:
  • 16 (5-inch) flour tortillas
  • 2 quarts vegetable oil, for frying

For the dipping sauce:

  • 1/2 cup sour cream
  • 2 tablespoons Sriracha
  • 1 lime, zested and juiced
  • 1/4 teaspoon salt

Directions

For the filling:

  1. In a medium saute pan, heat olive oil over medium heat. Add garlic, onion, and poblano pepper and saute for 4-5 minutes, until fragrant and slightly softened. Add corn kernels and continue to cook for 3 minutes. Season to taste with salt and pepper.
  2. Remove mixture from heat into a large bowl. Add shredded chicken, salsa, and cheese and mix gently to combine. Season again with salt and pepper to taste, if needed.

To assemble:

  1. Spoon a small amount of filling into the center of each tortilla. Fold edges towards each other then roll up to make a burrito shape. Place chimichangas on a baking sheet, seam side down.

To fry:

  1. Meanwhile, heat vegetable oil in a Dutch oven to 375 degrees (measure temperature with a fry thermometer).
  2. Holding chimichanga together with a pair of heat-safe tongs, carefully place and hold together in the oil for 2 minutes. Gently release the chimichanga and continue to fry for 3-5 minutes more, or until golden brown. Drain on a paper towel-lined plate. Repeat with remaining chimichangas.

For the dipping sauce:

  1. Place sour cream, Sriracha, lime zest, lime juice, and salt in a small bowl and combine until completely incorporated. Serve with hot chimichangas.

Recipe Notes

From Spoon Fork Bacon