Crispy Mexican Chimichangas (Printer-Friendly Layout)

Flour tortillas stuffed with seasoned chicken and beans, fried until golden and crispy, topped with fresh garnishes.

# Ingredients You'll Need:

→ Chicken Filling

01 - 1 tablespoon vegetable oil
02 - 1 pound boneless, skinless chicken breast, cut in cubes
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
05 - 1 medium jalapeno, seeded and chopped
06 - ½ tablespoon chili powder
07 - ½ teaspoon cayenne pepper
08 - ½ tablespoon garlic powder
09 - ½ tablespoon all-purpose flour
10 - 1½ cups chicken broth, plus extra if necessary
11 - 2 tablespoon red wine vinegar
12 - 1 can (15 ounce) pinto beans, drained and rinsed
13 - 2 tablespoon freshly squeezed lime juice
14 - ¼ cup fresh cilantro, chopped

→ Chimichangas and Toppings

15 - ½ cup vegetable oil, or more if needed
16 - 12 large flour tortillas, warmed
17 - 1½ cups Monterey Jack cheese, shredded
18 - 1 cup iceberg lettuce, chopped
19 - ½ cup salsa
20 - ½ cup sour cream
21 - ½ cup tomatoes, diced

# Step-by-Step Instructions:

01 - Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink and starts to brown, about 5 to 7 minutes. Add the onions, garlic, jalapeños and cook for another 3 to 4 minutes or until the onion softens.
02 - Add the chili powder, cayenne, garlic powder, flour and toss everything together, so the chicken is fully coated in the spices. Cook for another 2 to 3 minutes, stirring frequently. Deglaze the bottom of the skillet with chicken broth and red wine vinegar. Stir well to combine, lower the heat to medium-low and simmer for 10 minutes, or until most of the liquid evaporates.
03 - Stir in the pinto beans, lime juice and half the cilantro. Cook for another 3 minutes until beans are heated through.
04 - In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F. While oil is heating, prepare chimichangas.
05 - Fill the center of a tortilla with ¾ cup of the chicken/bean mixture and 2 tablespoons of cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Repeat with remaining tortillas.
06 - Slowly lower chimichangas into the hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 chimichangas per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
07 - To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream and salsa. Sprinkle with diced tomatoes and remaining cilantro to garnish. Serve immediately.

# Extra Tips and Tricks:

01 - Serving size: 2 chimichangas per person.
02 - If your filling has excess liquid, use a slotted spoon to prevent soggy chimichangas.
03 - Taste your filling before wrapping to ensure proper seasoning.
04 - Avoid overfilling your rolls to prevent tearing or bursting.
05 - Drain excess oil thoroughly to maintain crispness.
06 - Leftovers keep for 2-3 days in an airtight container in the refrigerator.
07 - Allow chimichangas to cool completely before refrigerating to prevent sogginess.
08 - To freeze, cool completely, wrap individually in plastic wrap and foil, and store for up to 4 months.

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