Mini Chicken Chimichangas
Yield: 16 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. Luckily, frying can be a bit of a hassle and if you don’t have a great kitchen vent (like me), your house might smell like KFC for the rest of the day. That’s all worth it, though, when you bite into something that makes you close your eyes to savor every taste and texture.
What do you fry on special occasions?
Taste: Full of flavor but not too spicy.
Texture: The very best part. The tortilla is perfectly crisp on the outside, slightly chewy inside while the filling is meaty and cheesy. Is there anything better??
Ease: It didn’t take as much time as I had expected but I will be honest – this recipe does dirty a few dishes and requires hands-on assembly and deep-frying.
Appearance: Pretty boring to look at but mouthwatering all the same (I think that goes with most fried food).
Pros: So dang delicious. I even reheated the leftovers in my toaster oven and they were fabulous.
Cons: Like I said, this recipe is pretty involved and not healthy. So worth it for a special occasion, though.
Would I make this again? Yes, but not anytime soon. I think my next fried adventure will be chicken. Mmmm.
Mini Chicken Chimichangas
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
For the filling:
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.
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.
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.
Meanwhile, heat vegetable oil in a Dutch oven to 375 degrees (measure temperature with a fry thermometer).
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:
Place sour cream, Sriracha, lime zest, lime juice, and salt in a small bowl and combine until completely incorporated. Serve with hot chimichangas.
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