INGREDIENTS:
Chicken filling:
2 large skinless,
boneless chicken breast halves
3 cups water
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black
pepper
1/4 teaspoon garlic
powder
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Place
the chicken breasts into a large saucepan. Pour in the water, and season with
chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic
powder, onion powder, and cayenne pepper. Bring to a simmer over high heat,
then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir
in 4 ounces of green chiles, onion, and garlic; continue simmering until the
liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green
chilies. Remove the chicken, shred with two forks, and return to the onion
mixture.
Meanwhile,
melt the butter in a small saucepan over medium heat. Stir in the flour, and
cook for 1 minute. Whisk in the water and bouillon cube until the water has
thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in
reserved 3 ounces of green chilies and the sour cream; season to taste with
salt and pepper. Keep warm.
Heat
oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place
a tortilla onto your work surface, then spoon about 1/3 cup of the chicken
filling halfway between the bottom edge and the center of the tortilla.
Flatten the filling into rectangle shape with the back of a spoon. Sprinkle
about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom
of the tortilla snugly over the filling, then fold in the left and right
edges. Roll the chimichanga up to the top edge, forming a tight cylinder;
secure the ends with wooden toothpicks. Repeat with the remaining
ingredients.
Cook the chimichangas,
2 at a time, in the hot oil until they are crisp and golden brown on both
sides, about 1 minute per side. Drain on a paper towel-lined plate, and
remove toothpicks. Top with sour cream sauce to serve.
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