Chicken and Cheese Chimichanga Recipe
Mexican chimichangas are an excellent starter, they are perfect to whet your appetite and look forward to the main course; and it is that in addition to being very popular for its incredible flavor, it is a dish that will delight young and old alike, there are in an infinity of styles and flavors according to the region in which they are prepared.
This time we will teach you step by step how to make delicious chicken tinga chimichangas accompanied with string cheese to give them a touch of fantastic flavor.
We invite you to join us in this delicious preparation, when you try the chicken and cheese chimichangas you will not want to stop repeating it over and over again, since it is a super simple and exquisite recipe.
Ingredients to make Chicken and Cheese Chimichanga:
- 1 chicken breast
- ½ kilogram of white onion
- ½ kilogram of red tomato
- 400 grams of string cheese
- 24 pieces of flour tortilla
- 2 cloves of garlic
- 1 pinch of salt
- 1 pinch of pepper
- ½ cup of oil
- 1 tablespoon of chicken consommé powder
- 1 small can of chipotle peppers
How to make Chicken and Cheese Chimichanga:
In the following image you can see the ingredients that we will use to prepare our chicken and cheese chimichangas, pay close attention so that you do not miss anything. Remember that gathering all the ingredients before making the recipe will help us save time in its preparation. We are going to start our preparation by cooking the chicken breast. For this we place it in a saucepan with enough boiling water to cover it, add a piece of onion, garlic and salt. Let it cook over high heat for about 20 minutes. Meanwhile, in another saucepan we place water and let it boil for a moment. Once it is boiling, add the red tomatoes along with another piece of onion, a clove of garlic and also a pinch. Let them cook over high heat for about 10 minutes. On the other hand, we take the remaining onions and begin to cut them into julienne, as we can see in the following image. We must ensure that they are not very coarse but not very thin either, with a medium thickness they will be perfect.
Once the red tomatoes are cooked, remove them from the boiling water and place them in the blender along with the onion, garlic, and a pinch of salt. Add the chipotle peppers, the tablespoon of powdered chicken consommé and proceed to blend until obtaining a homogeneous sauce. Once ready we reserve a moment. On the other hand, once the chicken breast is cooked, remove it from the hot water and let it cool for a moment. When it is at room temperature, shred it perfectly and season with a pinch of salt and pepper. We reserve a moment.
In a saucepan with previously heated oil, fry all the onion that we sliced, add a pinch of salt and stir constantly until it is somewhat transparent, this will indicate that it is ready. Once the onion is ready, add the sauce that we prepared a moment ago to the pan and let it season very well over medium heat. This process will take approximately 5 minutes. To finish with the filling of our chicken and cheese chimichangas, we add the shredded chicken to the pan and stir well. Let the whole stew season together, keeping it cooking over medium heat for another 10 minutes.
Once our chicken tinga is ready, we can assemble the Mexican chimichangas. To do this, we take a flour tortilla and in the center of it we place a little of the stew and some pieces of cheese, as we can see in the image. Now we fold the edges towards the center, in order to wrap the filling, as we can see in the image. To hold these edges and that our chimichanga does not lose its shape, we are going to hold it with a toothpick. Now we place them in a pan, with previously heated oil, and fry until golden brown. Remove them from the oil and place them on absorbent paper to remove excess fat.
AND READY! We can enjoy these delicious chicken and cheese chimichanga, a Mexican appetizer that you can accompany with a little steamed vegetables, it is perfect. Bon Appetite!
