- 8
Ingredients
- 1 (3-4 lb.) chicken
- 1 can refried beans
- 3 onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 t ground cumin
- 2 T Montreal steak spice
- 1 lb. grated old cheddar cheese
- 1 lb. grated Monterey Jack cheese
- large flour tortillas
Preparation
Step 1
Method:
Bring large pot of salted water to a boil. Carefully lower chicken into water. When water returns to a rolling boil, reduce heat and simmer for 20 minutes. Turn heat off and cover. Let chicken sit for 2 hours.
Remove chicken from the water and de-bone. Discard the skin. Chop chicken into small cubes.
Mix the refried beans, onions, garlic, cumin, and Montreal steak spice in a large bowl. Add chicken and mix well. Adjust seasonings. Place some of mixture in center of a tortilla, sprinkle with cheddar cheese. Fold both sides of the tortilla towards the center as you fold the bottom over - tuck and roll. Allow to rest, seam-side down. Continue until all of the tortillas/filling have been used.
Heat 1-inch of oil in a saucepan. When hot, fry each chimichanga seam-side down until golden brown; turn and brown the top of each chimichanga. Continue until all chimichangas are browned.
Serve with salsa, sour cream, guacamole, shredded lettuce, sliced radishes, and pickled jalapeño slices.