Poultry & Mushroom Chimichanga – A Thingamajig of Beauty

As tale has it, many years ago in Tucson, AZ, a lady unintentionally decreased a burrito into an in-depth fryer. She started to blurt out a common Language believe term, but keeping in mind her kids were in your kitchen area, screamed out “chimichanga!” instead. She let it fry amazing and sharp, and the relax is cooking record.
If you’re thinking, Chimichanga results in “thingamajig,” which is suitable, since that’s type of what this is. A thingamajig full of whatever. In this case, whatever was a very delightful mixture of poultry, weeds, poblano chilies, and spice up Port dairy products.
While that particular mixture is strongly suggested, this is more of a strategy video, so when it comes to the stuffing, I motivate crazy analysis. We used raw poultry here, but Chimichangas are also great for using up remaining, prepared meals. Just dice it up, throw it in when the vegetables are done, and continue as proven.
And don't feel like you have to stay in the Tex-Mex area. This flexible, collapsed and strong fried tortilla could make a amazing distribution system for all types of cultural meals. Anyway, no matter what type of stuffing is used, or how it’s professional, I think everyone will believe the fact that it’s never a wise decision to problem at the front side of kids. I wish you give this delightful son-of-a-gun a try soon. Enjoy!

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

4 ounces grated pepper Jack cheese

Also:

4 large flour tortilla (at least 10-inch wide)

1 egg white

2 tbsp vegetable oil for pan-frying

sour cream, guacamole, and salsa to garnish, optional