How To Make Chimichangas | Cheesy Chicken Chimichangas | Chimichanga Recipe

okay, to start with my

chimichanga

s, I'm going to

make

the

chicken

. I'm making

chicken

chimichanga

s today, actually chicken and cheese, so here I have a point eight and two pounds, let's say two pounds of chicken breast. I just added a chicken bouillon cube. water and I'm just going to boil my chicken and cook it, you can virtually fill your chimichanga with any protein or meat of your choice, sometimes I like to

make

meat with cheese and beans, sometimes meat with potato and cheese, but today I'm going to make some shredded chicken and cheese, it's my kids favorite, so he and my husband are eating it, so I'm going to do what they like, so my chicken is ready, so I'm going to take it out of the water because of the way the water What's left in the pot is a perfect broth for future

recipe

s like rice, soups or sauces, but anyway back to the chicken, okay my chicken just came out of the pot boiling with water or broth, so I'll use my tongs. but I'm also an advocate of using kitchen scissors, this also helps a lot with trimming and cutting it or you can use the fork method which is an easy way to shred chicken when you can't handle it with your hands. so I'm going to do that until all my chicken is shredded okay all my chicken is shredded so now I'm going to season it.

I'm going to use a teaspoon and a half of chili powder. I'm going to add 1/2 teaspoon granulated garlic powder 1/2 teaspoon granulated onion powder. I'm going to put that by the way, you can definitely use more if you want or different spices. I'm also using 1/4 tsp ground cumin, you can definitely add more if it's too little for you and salt to taste, and I know I boiled this with that young cube, but the chicken wasn't salty, that's why I'm adding salt to the salt. to try again, you can season this however you want, you can also add maybe some sautéed onions and bell peppers, a little tomato, add a drained can of Rotel.

I make different variations of this now. I'm also going to add a couple tablespoons of that. broth because it's chicken breast and I don't want it to dry out when I need it so just a couple tablespoons it doesn't need to be soft and moist because I'm going to fry this and that. It will help cut down on splattering when you fry it so my chicken breast is done. I'll put it aside until I need it. Now I'm going to make homemade flour tortillas again if you want to use store bought ones. okay, but I like to make them homemade, so here I have three cups of all-purpose flour.

I added a teaspoon of salt and two teaspoons of baking powder. I'm going to mix that and then I'm going to add 1/ 3 cups of lard or vegetable shortening then I'm going to add a cup of very hot water, as hot as my hands can handle it, by the way, if you want detailed instructions on how I made the tortillas flour, I'll leave you the

recipe

link in the description below this video and you can watch the detailed recipe video for these, so basically, while I'm mixing my dough, I'm going to start kneading it until the dough is smooth and then I will separate into dough balls now if you are following my homemade flour tortilla video.

I usually separate the dough balls into twelve to fourteen to make that 30, but I want them to be at least nine inches in diameter, I want them a little larger, so instead of dividing the dough. at 12 to 14 I'm dividing it into ten 30's which will allow me to roll them out large enough now that I'm not going to make ten chimichangas. I usually make eight and the extra two are for my youngest son because he likes tacos. He doesn't like chimichangas, but he still wanted to show you when you're rolling out the dough. You can skip this if you're going to use our store-bought 30, which is super convenient because they sell them big enough to be burrito-sized, but if you want to try making them yourself, here's what I'm doing so you'll notice which are a bad shape, they're not perfectly round, that's okay because we're folding them and these are going to be bigger than I normally make them, so they become harder to roll out because you're rolling them out thin and big, so once I'm done rolling them out with my rolling pin, I'm actually going to take it I've got it in my hand and I'm going to start stretching it out to make it a little bit bigger and here when I'm stretching it out you might find that, wow !, you tear off a part and there may be a hole left, don't worry.

What I have to do is just pinch the dough back, these don't have to be perfect because we're going to basically fold them into burritos, okay, and now I'm using the biggest skillet that I have to make them if you have a big griddle. . fantastic, but I actually have this is the biggest pan I have to cook them in and don't pay attention to my shirt. I know it was dusted with flour. I couldn't find my apron. We've been packing up the house recently and a lot of things I couldn't find, but you know, it's what I do, sometimes cooking in the kitchen gets complicated, so I'll cook them and usually I like them to bubble and air out a lot, but that is not necessary because we are going to fold them again.

Lift them and fry them, so don't worry too much and you don't want to overcook them, so if you feel like it's not bubbling and it's fine, just make sure it's cooked through but still pliable and pliable without breaking. Okay, so all my tortillas are cooked and ready and I just want to show you how easily they fold and fold without breaking and that's exactly the texture you'll need to make them, so if you're not confident in your abilities to make 30 M. I still encourage you to try it, but maybe buy a store-bought size 30 burrito package just as a backup plan, okay, now that they're done, my chickens are ready, now I'm just going to prepare my cheese.

I am using an 8 ounce block of cheese, this is actually only half of a 16 ounce block of cheese and my preferred cheese is Colby jack cheese, you can make Monterey Jack cheddar, use the cheese of your choice but what I'm going to do. What to do since I'm making 8 chimichangas I'm going to cut them into 8 slices and if I had to guess if it's eight ounces, cut them into one ounce slices, you're going to want a nice chunk of cheese because, you know, it's going to have cheese and chicken inside in the inside of this chimichanga, so my cheese is ready, so I'm setting up a station and I'm ready to put them together, by the way, when you spread them out, you can definitely use them as kitchen gloves, but I For some reason, having to wear gloves when I'm rolling burritos it just doesn't work, so with clean hands, all I'm going to do is take my flour tortilla and fill it with some of the chicken that's right in the center.

I'm going to put a slice of Colby jack cheese right on top and then add a little more chicken on top now when you fold these burritos because that's basically what a chimichanga is for those of you. What is a chimichanga? It's a fried burrito, so when you fold it, once you fold it like that, you want to pull it back a little bit and that's going to give you a tighter roll, so you pull it back a little bit. and then you tuck those sides in and fold it now you'll notice there's like a little open pocket here.

I'm going to go ahead and stick it right in, basically a tighter roll will ensure no grease gets in. there it rolls out in the pan so once I fold it I'm just going to place it on a baking sheet seam side down and that will hold it in place while I make the rest so once you're done rolling everything out . for the chimichangas you're going to want to start preheating the oil, so the oil of my choice because I know sometimes I get asked what kind of oil I'm using. I use vegetable oil that I buy at Costco, that's exactly what I use for frying.

I know there are a lot of comments saying that things like vegetable or canola oil are not healthy oil options, so definitely use whatever oil is right for you anyway, whatever oil you use, make sure it can emerge. to a high smoke point without burning, so now I just put a wooden stick in the oil once it starts to bubble around the edge. I know the oil is hot enough to fry now if that's not a good enough test for you, make sure To use a deep frying thermometer, reach a temperature of 350 degrees, no more than 375 oh, and you will start to burn things, but 350 is a good temperature for frying, so I put this seam side down and hold it. put it back.

I want to make sure this doesn't fall apart in the pan, so once I hold it down for about 10 to 15 seconds, I'll feel comfortable enough to add the next one without holding this in place, the reason I do it do. that's because if I just put it in the pan it might start to curl and tip over and it won't fry evenly or flat, it will fall apart and the fat will leak in there, so I want to make sure again, that's why you want to make sure that your burrito fits tighter and when you put it in the pan, make sure the seam closes before you release it, so the pan I'm using is about 8 or 9 inches flat bottom stainless steel and the oil I didn't measure the amount of oil, but it's just less than an inch deep in this pan, so to give you an idea of ​​what I'm frying, this is not deep frying, it's more of a shallow frying because I think if you fry them, they will They'll fall apart unless you keep them in the fryer and then let them go, but I find this method convenient, so I'm just going to fry them for not even a minute on each side, basically what we're doing. here you're trying to achieve a crispy texture and a golden brown color, a deep golden brown color, so depending on how hot the oil is will determine how long you cook them again, everything cooks inside without frying them, it's a burrito that you can eat so you're just looking for a crunchy texture and a deep golden brown color so these are ready and I'm going to place them on a baking sheet that I placed a cooling rack inside and that just Let them the residual oil will drain onto the baking sheet, so I'll continue frying my chimichangas and then show you what they look like.

Okay, all my chimichangas will be ready and I want you to hear the crunch. The outside is literally like hitting glass and that's exactly the point of frying a burrito. You can add any sauce garnish you want and I want to show you the inside. It's full of chicken and cheese and is super delicious. I hope you give him this. recipe, try it, I hope you like it and thanks for watching.