Chicken Chimichanga

1. 1
   prep

   Cook and shred the chicken.

   Place chicken breasts in a saucepan, cover with water, add a pinch of salt, and boil until cooked through, about 15-20 minutes. Remove from water, let cool slightly, then shred with two forks.

2. 2
   pressure cook

   Cook the pinto beans.

   Drain the soaked beans and add them to a pressure cooker with 2.5 cups of fresh water. Cook on high pressure for 20 minutes. Let the pressure release naturally, then drain any excess liquid and roughly mash the beans with the back of a spoon.

   TIPMash only partially — a mix of creamy and whole beans gives the best texture.
3. 3
   saute · ~5 min

   Build the aromatic filling base.

   1.Heat 2 tbsp oil in a pan over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add minced garlic and jalapeño, cooking until fragrant (30 sec).

   4.Stir in cumin powder, garlic powder, onion powder, red chili powder, salt, and black pepper. Cook for 30 seconds.
4. 4
   mix

   Combine the chicken and bean filling.

   1.Transfer the sautéed onion mixture to the pot of mashed beans.

   2.Add the shredded chicken and mix everything together until well combined.

   3.Warm the mixture through gently over low heat for 3-4 minutes.
5. 5
   prep

   Make the fresh salsa.

   In a small bowl, combine diced tomatoes, chopped coriander leaves, lime juice, and a pinch of salt. Stir well and set aside.

6. 6
   assemble

   Fill and roll the chimichangas.

   1.Lay a tortilla flat on a clean surface.

   2.Spoon a quarter of the bean-chicken mixture onto the center of the tortilla.

   3.Sprinkle a generous pinch of shredded cheddar cheese over the filling.

   4.Fold the sides of the tortilla in over the filling, then roll tightly from bottom to top to form a secure package.

   TIPDon't overfill — it will burst open while frying. A tight roll is key.
7. 7
   fry

   Deep fry the chimichangas.

   1.Heat 2 cups of oil in a deep pan to 350°F (175°C).

   2.Carefully place the rolled chimichangas seam-side down into the hot oil.

   3.Fry in batches, turning once, until golden brown and crispy on all sides, about 3-4 minutes per batch.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPSeam-side down ensures it seals immediately and doesn't unroll.
8. 8
   serve

   Plate and garnish.

   1.Place a crispy chimichanga on each plate.

   2.Top generously with the fresh salsa and a dollop of sour cream.

   3.Serve immediately while hot and crunchy.

Cuisines we love