Chicken chimichangas are a crispy deep-fried burrito. They are filled with a flavourful mixture of thin chicken strips, cheese, and spices.
It is a popular Mexican dish that is ideal for a quick and easy dinner. The origin of the chicken chimichanga is widely debated, with several origin stories circulating about how it came to be.
According to legend, it was invented in the 1950s by accident when an Arizona cook accidentally dropped a burrito into the deep fryer. Although I am not sure how true this is.
Another story claims that the chimichanga originated in Mexico and was introduced to the United States by Mexican immigrants.
Regardless of its origins, the chicken chimichanga has become a popular dish in Mexican and Tex-Mex cuisine, thanks to its crispy exterior and flavourful filling.
I absolutely love Mexican food and this dish is no exception. It is a delicious recipe to make for dinner that will keep both children and adults happy.
The right tortilla is essential for making the perfect chicken chimichanga. To form the burrito, you need to use a large flour tortilla that is easy to work with.
I always like to warm the tortilla slightly in the microwave or on a hot skillet before folding the burrito.
There are numerous ways to flavour the chicken filling, but I like to have mine slightly on the spicy side. This recipe uses simple yet delicious spices, as well as bell peppers and cheese.
Make sure the chicken in the filling is fully cooked and the vegetables are soft and tender.
Cheese is another important component of chicken chimichangas. The best cheese varieties are those that melt well and complement the flavour of the chicken.
Cheddar, Monterey Jack, or any Mexican blend cheese are all good choices. Try to grate the cheese yourself rather than using pre-grated cheese.
This is due to the fact that pre-grated cheese contains preservatives, and no one wants that.
It is difficult to toll the chimichanga properly at first but with practice you will become an expert. It is important that the burrito is wrapped properly so that it stays together when fried.
To make the burrito, fold the sides of the tortilla over the filling and place it on the bottom half of the tortilla.
Tuck in the sides of the tortilla as you roll it tightly around the filling before securing the ends with toothpicks.
Heat the oil in a large skillet over medium-high heat once the chimichanga is ready to fry.
Cook until the chimichanga is golden brown and crispy on all sides in the hot oil. Make sure to turn it occasionally to ensure even cooking.
To add flavour and texture, you serve chicken chimichangas with a variety of toppings.
I personally like to serve mine with sour cream, guacamole, or salsa. Serve the chimichangas hot and enjoy this tasty and filling meal for your next dinner.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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