Deliciously Crispy Chimichangas

Deliciously Crispy Chimichangas

Ingredients

• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 3 skinless, boneless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup onion
• 3 cloves garlic
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 cups water
• 1 chicken bouillon cube
• 1 (7 ounce) can green chiles
• 3 tablespoons all-purpose flour
• 3 tablespoons water
• 2 cups peanut oil or vegetable oil for frying, or as needed
• 8 (10 to 12-inch) flour tortillas
• 1 1/2 cups refried beans
• 1 (8 ounce) block pepper Jack cheese
• shredded lettuce

Method

1. Season the chicken breasts with salt, pepper, and garlic powder on one side.
2. In a large deep skillet, heat olive oil over medium-high heat. Add the chicken, seasoned side down, and cook without moving it for 3 to 4 minutes until it’s nicely browned. Flip the chicken and move it to one side of the skillet.
3. Introduce diced onion, minced garlic, chili powder, and cumin to the skillet, cooking for a minute. Pour in 2 cups of water and add the bouillon, stirring gently until everything is well mixed.
4. Allow the mixture to simmer. Lower the heat, cover, and let it cook gently until the chicken is cooked through and the juices run clear, about 20 minutes. A thermometer should read 165°F (74°C) when inserted into the chicken.
5. Take the chicken out of the skillet and raise the heat to medium-high; reduce the broth mixture until it thickens by half. Shred the chicken and return it to the skillet, adding in green chiles. Stir everything together and remove from heat.
6. In a small bowl, whisk together flour and 3 tablespoons of water until smooth; set aside. Heat oil in a large saucepan or Dutch oven over medium-high heat to about 350°F (175°C). Prepare a wire rack over a rimmed baking sheet for draining.
7. On a clean surface, lay a tortilla and spread approximately 3 tablespoons of beans in the center. Add 1/4 cup of shredded cheese and 1/3 to 1/2 cup of well-drained shredded chicken. Lightly brush the flour mixture around the edges of the top half of the tortilla. Fold the sides over the filling, then fold the bottom up and tightly roll the tortilla. Pinch the edges to seal and place seam-side down. Repeat with the remaining ingredients.
8. Carefully place two chimichangas into the hot oil and fry, turning occasionally, until they are golden brown and crispy, about 2 minutes. Drain on the prepared baking sheet. Bring the oil back to temperature and repeat with the rest of the chimichangas.
9. Serve hot topped with warm queso, pico de gallo, fresh cilantro, shredded lettuce, or your favorite toppings.