Chicken and Mushroom Chimichangas

May 25, 2023May 25, 20230 1
Delicious Chicken and Mushroom Chimichangas recipe for a satisfying meal
in Mexican

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

Filling :
1 tablespoon vegetable oil , divided
1/2 cup diced onion
1/2 cup diced poblano peppers
1/2 cup sliced mushrooms
salt and freshly ground black pepper to taste
12 ounces skinless , boneless chicken breast halves , cut into 1/2-inch cubes
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle
1 pinch dried Mexican oregano
1 tablespoon water , or as needed
4 ounces shredded pepperjack cheese
1 pinch cayenne pepper , or to taste
4 large flour tortillas
1 egg white , beaten
2 tablespoons vegetable oil
1/4 cup guacamole ( optional )
1/4 cup sour cream ( optional )
1/4 cup salsa ( optional )
1/4 cup cilantro leaves ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
496
Sugar
2g
Fat
29g
The Chicken and Mushroom Chimichangas are a classic Mexican dish that originated in the border town of Tucson, Arizona in the 1950s. They are essentially deep-fried burritos stuffed with a savory filling of chicken, spices, cheese, and vegetables, and served with various toppings such as guacamole, sour cream, salsa, and cilantro. The name chimichanga is said to derive from the Spanish word 'chimichurri', which means a mixture of herbs and spices." This dish is perfect for a family meal or party, as it is easy to make, customize, and enjoy. The Chicken and Mushroom Chimichangas are a favorite among meat lovers, as they provide a hearty and flavorful meal that can be enjoyed by anyone who loves Mexican cuisine. They are also a good option for those who need a quick and satisfying meal on the go, as they can be prepared in advance and reheated as needed.

Instructions

1.Heat 1/2 tablespoon of vegetable oil in a large skillet over medium heat. Add the onions and poblano peppers, and sauté for 2-3 minutes or until softened. Add the mushrooms and continue to sauté for another 2 minutes.
2.Season the chicken cubes with salt, black pepper, cumin, chipotle, dried Mexican oregano, and cayenne pepper. Add the seasoned chicken to the skillet and cook for 4-5 minutes or until browned and cooked through.
3.Add water to the skillet and cook until the water has evaporated. Remove the skillet from heat and stir in the shredded pepperjack cheese until it is melted and the chicken mixture is coated.
4.Lay the tortillas on a flat surface and divide the chicken mixture equally into each tortilla. Roll tightly into cigar-shaped bundles and brush the egg white along the edges to seal.
5.Heat the remaining vegetable oil in a deep fryer or heavy skillet over medium-high heat. Fry the chimichangas for 2-3 minutes per side or until lightly browned and crispy.
6.Serve with guacamole, sour cream, salsa, and cilantro leaves on top, if desired.

PROS

The Chicken and Mushroom Chimichangas are a delicious way to enjoy Mexican cuisine.

They are high in protein, rich in flavor, and very satisfying.

This recipe can be modified with different types of meat, vegetables, and toppings to suit different dietary preferences.

CONS

These chimichangas are deep-fried, which makes them high in calories and fat.

They should be enjoyed in moderation as part of a balanced diet.

Some people may be allergic or sensitive to certain ingredients in this recipe, such as wheat, dairy, or spices.

HEALTH & BENEFITS

This recipe contains chicken, which is a good source of lean protein, vitamins, and minerals.
The mushrooms add fiber, antioxidants, and anti-inflammatory compounds to the dish.
The spices in this recipe, such as cumin, chipotle, and cayenne pepper, have been linked to improving digestion, boosting immunity, and reducing pain and inflammation.
However, the deep-frying process may reduce some of the nutritional value of the ingredients and increase the risk of heart disease, obesity, and other health problems if consumed in excess.

Print

Leave a Reply

Your email address will not be published.