Chicken Chimichangas

Name: Chicken Chimichangas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 Honey & Spice Baked Chicken breast halves (recipe also in Recipe Finder), cubed; 0 teaspoons cayenne pepper; 1 teaspoon chili powder; 6 8-inchs flour tortillas (8 inches), warmed; 0 teaspoons garlic salt; 1 teaspoons ground cumin; 6 servings Oil for deep-fat frying; 0 teaspoons hot pepper sauce; 237 milliliters refried beans; 177 milliliters shredded cheddar cheese

Chicken Chimichangas is a main course that serves 6. One serving contains 430 calories, 21g of protein, and 24g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of cheddar cheese, oil, garlic salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.

Ingredients you will need

Tortilla

Cheese

Roll

Equipment you will use

Microwave

Toothpicks

Bowl

In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with toppings of your choice.

Equipment

Ingredients

Servings:

Honey & Spice Baked Chicken breast halves (recipe also in Recipe Finder), cubed 0teaspoons

cayenne pepper 1teaspoon

chili powder 68-inchs

flour tortillas (8 inches), warmed 0teaspoons

garlic salt 1teaspoons

ground cumin 6servings

Oil for deep-fat frying 0teaspoons

hot pepper sauce 237milliliters

refried beans 177milliliters

shredded cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Chimichanga. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Crossbow Sonoma Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.