Food Wishes Chimichanga: A Chicken & Mushroom Twist To The Mexican Dish [VIDEO]
As legend has it, many years ago in Tucson, AZ, a woman accidentally dropped a burrito into a deep fryer. She started to blurt out a common Spanish swear word, but remembering her kids were in the kitchen, yelled out “chimichanga!” instead. She let it fry golden and crisp, and the rest is culinary history.
This versatile, folded and fried tortilla could make a fantastic delivery system for all kinds of ethnic foods.
Ingredients for 4 portions:
(exact measurements are not critical, as you can stuff these with anything that fits)
For the filling: 1 tbsp vegetable oil, divided (half for veggies, half to cook chicken), 1/2 cup diced onions, 1/2 cup diced poblano peppers, 1/2 cup sliced mushrooms, 12 oz boneless skinless chicken breast meat, cut in 1/2-inch cubes
salt, freshly ground black pepper, cayenne pepper to taste, 1/4 tsp cumin, 1/4 tsp chipotle, smoked paprika, or other hot or mild ground chili pepper, pinch dried Mexican oregano, 1 or 2 tbsp cold water to deglaze pan once chicken is browned, and 4 ounces grated pepper Jack cheese.
In addition: 4 large flour tortilla (at least 10-inch wide), 1 egg white, 2 tbsp vegetable oil for pan-frying, and sour cream, guacamole, and salsa to garnish (optional).
Watch the video for a full tutorial.
