Crispy Spicy Mexican Chicken Chimichangas
Crispy Spicy Mexican Chicken Chimichangas Recipe
There’s something incredibly satisfying about biting into a Crispy Spicy Mexican Chicken Chimichanga. You get the soft, flavorful filling of shredded chicken mingled with zesty salsa and cheese, all enveloped in a perfectly crisp tortilla. This dish makes an ideal companion for a cozy weeknight dinner or a vibrant family gathering, bringing that authentic Mexican flair right to your table. Trust me, the crunchy exterior and the rich filling will have your taste buds dancing!
Why you’ll love this dish
Why settle for takeout when you can create these flavor-packed chimichangas at home? Not only are they straightforward to prepare, but they also make for a delightful meal that everyone will love. These chimichangas are budget-friendly and can easily be adjusted to suit your family’s taste. Whether you’re cooking for picky eaters or adventurous palates, you can customize the spice levels and sides to your liking.
"These chimichangas were so good! My family devoured them in minutes. The crunch and the flavors are unbeatable!" – A happy home cook
Preparing Crispy Spicy Mexican Chicken Chimichangas
Ready to embark on your chimichanga-making adventure? In essence, you’ll be combining flavors, filling tortillas, and frying until golden brown. The entire process is not only fun but extremely rewarding. Let’s outline the steps so you know what to expect!
What you’ll need
Gather these items to make your delicious Crispy Spicy Mexican Chicken Chimichangas:
- 2 cups cooked chicken, shredded
- 1 cup salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- Salt and pepper to taste
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 large flour tortillas
- Vegetable oil, for frying
- Sour cream, for serving
- Guacamole, for serving
- Chopped fresh cilantro, for garnish
Feel free to substitute any cheeses or adjust the spice level based on your preference!
Step-by-step instructions
- In a large mixing bowl, combine the shredded chicken, salsa, chili powder, ground cumin, garlic powder, onion powder, red pepper flakes, salt, and pepper. Mix well until all the ingredients are evenly combined.
- Add the Cheddar and Monterey Jack cheese to the chicken mixture and stir until the cheese is uniformly distributed.
- Place a tortilla on a flat surface and spoon approximately 1/3 cup of the chicken mixture into the center.
- Fold the sides of the tortilla over the filling and roll it from the bottom up, ensuring the filling is enclosed. You can secure with a toothpick if necessary.
- Repeat this process for the remaining tortillas and filling.
- In a deep skillet, heat about 2 inches of vegetable oil over medium heat until it reaches around 350°F (175°C).
- Carefully place the chimichangas seam-side down in the hot oil, frying 2-3 at a time to avoid crowding.
- Fry the chimichangas for 3-5 minutes on each side, or until they are golden brown and crispy.
- Use a slotted spoon to remove the chimichangas and let them drain on paper towels to remove excess oil.
- Serve the chimichangas hot, topped with sour cream, guacamole, and a sprinkle of chopped fresh cilantro for garnish.
Best ways to enjoy it
These crispy chimichangas can stand alone as a meal, but they also pair beautifully with a variety of sides. Consider serving them alongside a fresh salad, Mexican rice, or refried beans. For added flair, a side of black bean salad or a zesty corn salsa will brighten your plate. Don’t forget the extras like lime wedges or hot sauce for that extra kick!
Storage and reheating tips
After enjoying your chimichangas, you may find yourself with some delicious leftovers. To keep them fresh, allow the chimichangas to cool completely, then store them in an airtight container in the fridge for up to 3 days. If you’d like to freeze them, consider wrapping each chimichanga tightly in foil or plastic wrap; they will last in the freezer for about a month. To reheat, place them in a preheated oven at 350°F (175°C) until heated through, ensuring they regain that delightful crunch!
Tricks for success
- Ensure your oil is hot enough; if it’s not, your chimichangas will absorb too much oil and become soggy.
- For extra flavor, marinate the chicken in some salsa before shredding for a deeper taste.
- Experiment with your fillings! You can use black beans, corn, or even leftovers from other recipes to add variety.
Creative twists
Feeling adventurous? You can switch things up by adding ingredients like jalapeños for heat or using different types of cheese like pepper jack. If you want a healthier spin, consider baking the chimichangas instead of frying them. Just brush them lightly with olive oil and bake at 400°F (200°C) until golden and crispy.
Your questions answered
Q: How long does it take to prepare these chimichangas?
A: The entire process takes about 30-45 minutes, making it a quick and satisfying meal option.
Q: Can I make these ahead of time?
A: Yes! You can prep the filling and assemble the chimichangas ahead of time, refrigerating them until you’re ready to fry.
Q: What can I use instead of chicken?
A: Shredded beef, pork, or even a vegetarian mix of beans and veggies work wonderfully too.
With this combination of flavors and textures, you’re well on your way to impressing friends and family with your culinary prowess. Enjoy making these delicious Crispy Spicy Mexican Chicken Chimichangas!
Crispy Spicy Mexican Chicken Chimichangas
Ingredients
Method
- In a large mixing bowl, combine the shredded chicken, salsa, chili powder, ground cumin, garlic powder, onion powder, red pepper flakes, salt, and pepper. Mix well until all the ingredients are evenly combined.
- Add the Cheddar and Monterey Jack cheese to the chicken mixture and stir until the cheese is uniformly distributed.
- Place a tortilla on a flat surface and spoon approximately 1/3 cup of the chicken mixture into the center.
- Fold the sides of the tortilla over the filling and roll it from the bottom up, ensuring the filling is enclosed. Secure with a toothpick if necessary.
- Repeat this process for the remaining tortillas and filling.
- In a deep skillet, heat about 2 inches of vegetable oil over medium heat until it reaches around 350°F (175°C).
- Carefully place the chimichangas seam-side down in the hot oil, frying 2-3 at a time to avoid crowding.
- Fry the chimichangas for 3-5 minutes on each side, or until they are golden brown and crispy.
- Use a slotted spoon to remove the chimichangas and let them drain on paper towels to remove excess oil.
- Serve the chimichangas hot, topped with sour cream, guacamole, and a sprinkle of chopped fresh cilantro for garnish.
