I know I'm not the only one who randomly craves Mexican. Sometimes I just want a chimichanga. I've heard rumor that chimichangas are a Tex-Mex creation, but I'm skeptical. I had the best chimichanga ever at a little seaside cafe in Barra de Navidad, Mexico 13-ish years ago. I still have dreams about it. That chimichanga is the inspiration for this recipe.
Prep Time - 20 minutes
Cook time - 15 minutes
2 burrito-size tortillas
2 chicken breasts, cut into strips
1/2 red onion
1 green bell pepper
Shredded Monterrey Jack cheese
oil, for frying
Spicy Tomatillo Gravy, recipe follows
Brown chicken over medium heat. Season with any combination of the above-listed spices. I thought my combination gave it a nice smokey Mexican-ish flavor. Set aside.
While chicken is browning, cut the onion and green pepper into thin strips. Cook them in 1 TBSP oil for a few minutes. Add a bit of salt & pepper while sauteeing. When done, they should still be nice and crispy.
To assemble, place a bit of Monterrey Jack in the middle of a tortilla. Place 1/2 of the chicken mixture on top of that, and finish with the onion/green pepper mixture. Fold up like a burrito by tucking in the "short" ends and then securing the "long" ends with toothpicks.
Meanwhile, heat about 1" of oil in a deep pan over medium-high heat. Once at desired temperature (on my stove, this was after about 4 minutes of heating), drop in the chimichangas. Cook for 2-3 minutes and flip. Cook the other side for 1-2 minutes, or until golden brown.
Remove from the oil, drain excess oil, and smother with Tomatillo gravy (if desired). Garnish with your favorite toppings.
Spicy Tomatillo Gravy (optional)
3/4 cup cream
1/2 cup chicken stock
2 TBSP flour
1 jalapeno pepper
handful diced red onion
1 small can diced green chilis
salt & pepper, to taste
Mix all of the above in a food processor. Pour into saucepan and heat on low while cooking chimichangas. If sauce is too thin, bring to a low boil and add 1 TBSP flour. Once finished, use to smother the chimichangas.