Chicken, Chile, and Cheese Chimichangas
Monday, 26 May 2008
DescriptionThese sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.
At a glance
New Mexico Green
Sauté the onion in the oil until soft. Add the chiles, chicken, and spices and saute for an additional 5 minutes. Add the chopped oranges and mix well.
Wrap the tortillas is a moist towel and place them in a warm oven to soften. Place approximately 1/2 cup of the mixture in the center of each tortilla and top with cheese. Fold the tortilla like an envelope and secure with a toothpick.
Deep-fry the chimichangas, one at a time, in 375°F oil until well browned. Drain on paper towels and remove the toothpick.
Serve topped with shredded lettuce, chopped tomatoes, and your favorite salsa.