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Chicken, Chile, and Cheese Chimichangas

Monday, 26 May 2008

Description

These sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.

Ingredients

At a glance

Cuisine

Mexican

Southwestern

Ingredient

Chicken

Cheese

Fruit

Cooking Method

Sauté

Simmer

Heat Level

Chile

New Mexico Green

Meal/Course

Side Dish

Serves

1 medium onion, chopped fine
1 tablespoon vegetable oil
4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
3 cups cooked chicken, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 small orange, peeled, seeded, and chopped
6 flour tortillas
1 cup grated Monterey Jack cheese
Vegetable oil for deep-fat frying
Chopped lettuce and tomatoes for garnish

Methods/steps

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.

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