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Recipe: Chicken Chimichanga With Jalapeno Cream
Similar Categories: Chicken, Chimichanga, Jalapeno, Cream
2 tablespoons extra-virgin olive oil
2 boneless skinless chicken breasts (1/2 lb), cut into 1-inch pieces
1 can (19 oz) southwestern-style chicken soup
1 package (3 oz) cream cheese, softened
1 tablespoon whipping cream
1 jalapeno chile (from jar), finely chopped
1 tablespoon jalapeno liquid (from jar)
2 cups canola oil
4 flour tortillas for burritos, 8 inch (from 11.5-oz
package)
1 cup shredded Cheddar-Monterey Jack cheese (4 oz)
2 medium green onions, sliced (2 tablespoons)
Preparation Directions:
1. In deep 12-inch skillet or wok, heat olive oil over medium
heat. Add chicken; cook, stirring occasionally, until browned. Add
soup; cook over high heat 8 to 12 minutes, stirring frequently,
until mixture is thick.
2. Meanwhile, in 1-quart saucepan, melt cream cheese with whipping
cream over low heat, stirring frequently. Stir in chile and chile
liquid until well blended. Remove from heat; cover to keep warm. In
5-quart Dutch oven, heat canola oil over medium-high heat or to 350
F.
3. Onto each tortilla, spoon 1/2 cup chicken mixture. Fold sides
of each tortilla up over filling; fold over remaining sides. Secure
each with 2 or 3 toothpicks. Place in hot oil; fry 1 to 2 minutes,
turning once, until tortillas are browned. Remove from oil; drain on
paper towels.
4. Remove toothpicks; place chimichangas on individual plates. Top
each with heaping 1 tablespoon cream cheese sauce, 1/4 cup Cheddar-
Monterey Jack cheese and 1/2 tablespoon onions.
4 servings
2 boneless skinless chicken breasts (1/2 lb), cut into 1-inch pieces
1 can (19 oz) southwestern-style chicken soup
1 package (3 oz) cream cheese, softened
1 tablespoon whipping cream
1 jalapeno chile (from jar), finely chopped
1 tablespoon jalapeno liquid (from jar)
2 cups canola oil
4 flour tortillas for burritos, 8 inch (from 11.5-oz
package)
1 cup shredded Cheddar-Monterey Jack cheese (4 oz)
2 medium green onions, sliced (2 tablespoons)
Preparation Directions:
1. In deep 12-inch skillet or wok, heat olive oil over medium
heat. Add chicken; cook, stirring occasionally, until browned. Add
soup; cook over high heat 8 to 12 minutes, stirring frequently,
until mixture is thick.
2. Meanwhile, in 1-quart saucepan, melt cream cheese with whipping
cream over low heat, stirring frequently. Stir in chile and chile
liquid until well blended. Remove from heat; cover to keep warm. In
5-quart Dutch oven, heat canola oil over medium-high heat or to 350
F.
3. Onto each tortilla, spoon 1/2 cup chicken mixture. Fold sides
of each tortilla up over filling; fold over remaining sides. Secure
each with 2 or 3 toothpicks. Place in hot oil; fry 1 to 2 minutes,
turning once, until tortillas are browned. Remove from oil; drain on
paper towels.
4. Remove toothpicks; place chimichangas on individual plates. Top
each with heaping 1 tablespoon cream cheese sauce, 1/4 cup Cheddar-
Monterey Jack cheese and 1/2 tablespoon onions.
4 servings
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