Creamy Cheesy Chicken Chimichangas
Serves 1
Directions
- 1Heat oil in a pan, add finely diced onion, green bell pepper, yellow bell pepper, and deseeded jalapeno, and cook until onion is translucent.
- 2Add shredded rotisserie chicken to the pan and mix.
- 3Add garlic powder, onion powder, chili powder, ground cumin, salt, and pepper to taste, then reduce heat to medium-low.
- 4Cook the chicken mixture for 5 minutes.
- 5Add diced tomato and chopped cilantro to the pan, mixing to combine, and cook until tomatoes begin to break down.
- 6Stir in heavy whipping cream and let it come to a low simmer.
- 7Add a block of cream cheese and stir until melted, then remove from heat.
- 8Heat oil in a separate pan to about a quarter inch deep.
- 9Spoon the chicken mixture onto tortillas, add shredded colby jack cheese, fold the edges in, and roll into a chimichanga.
- 10Fry the chimichangas seam side down in the hot oil for 30 seconds until crispy, then flip to brown the other sides.
- 11Drain excess oil and serve on a plate lined with paper towels, topping with cheese dip as desired.
Ingredients
- 3 tbsp vegetable oil
- 0.5 whole onion
- 1 whole green bell pepper
- 1 whole yellow bell pepper
- 1 whole jalapeno
- 2 lb rotisserie chicken
- 1.5 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 2 tsp ground cumin
- black pepper (optional)
- salt (optional)
- 1 whole tomato
- 0.5 bunch cilantro
- 1 cup heavy whipping cream
- 1 block cream cheese
- 1 pack tortilla
- colby jack cheese
Equipment
pancutting boardpaper towelsspoon
Tips
- Deseeding the jalapeno helps if you are cooking for people who prefer less spice.
- Place a cutting board over the pan when adding chopped ingredients to prevent oil from splashing.
- You can use any variety of cheese in the filling or as a topping.
- The cream cheese acts as a binder to thicken the chicken mixture.
