"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chimichangas Recipe

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This recipe for Chimichangas, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Unwin


2 (6-ounce) boneless, skinless chicken breasts, trimmed, cut in 1" chunks
1 tablespoon plus 3 cups peanut or vegetable oil
1 onion, chopped
1. red pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
teaspoon ground cumin
1. (4-ounce) tin chopped green chiles
1. (8-ounce package of cream cheese
1 (15-ounce) can red kidney beans, rinsed
4 ounces sharp cheddar cheese, shredded (1 cup)
⅓ cup chopped fresh cilantro
1 tablespoon all-purpose flour
1 tablespoon water
4 (10-inch) flour tortillas
8. (ounce) Mexican - Tex-Mex cheese shredded

1.. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add chicken and cook until just about browned

2. Add onion and red pepper and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Remove from heat.

3. Add green chiles and cream cheese and cheddar cheese and stir until cheese is melted and well mixed

4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Working 1 at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.


5. Heat remaining 3 cups oil in clean pot over medium-high heat until 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until chimichangas are deep golden brown, about 2 minutes per side. Drain on wire rack set inside rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas. Top with Tex-Mex cheese - bake in often to melt cheese. Serve.

You can prep to this point and store in fridge for an hour and re-heat in oven at 325

5. Simply top prepared chimichangas with Tex Mex cheese place on wire rack on cookie sheet and bake for 1/2 hour at 325.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 Min
Personal Notes:
Personal Notes:
Made this for the first time in Palm Springs with Steve, Helen and Jan - November 2018. Very good.




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