The Best Chimichangas Tarifi

Malzemeler

• 1 teaspoon kosher salt1/2 teaspoon pepper1 teaspoon garlic powder3 boneless skinless chicken breasts1 Tablespoon olive oil1/2 cup finely chopped onion3 cloves garlic, finely minced1 Tablespoon ancho chili powder2 teaspoons ground cumin2 cups water, plus 3 tablespoons1 chicken bouillon cube or 1 teaspoon bouillon paste, such as Better Than Bouillon 1 (7 ounce) can diced green chiles3 tablespoons all-purpose flour2 cups peanut oil or vegetable oil for frying8 (10 inch) flour tortillas1 1/2 cups refried beans, heated1 (8 ounce) block pepper Jack cheese, shreddedToppings such as warm queso, pico de gallo, cilantro and shredded lettuce

Hazırlanışı

1. Sprinkle salt, pepper, and garlic powder evenly over one side of the chicken breasts.
2. Heat olive oil in a large deep skillet over medium-high heat. Add chicken, seasoned side down, into skillet, and cook, undisturbed, until browned, 3 to 4 minutes. Flip chicken over and push to one side of the pan.
3. Add onion, garlic, chili powder, and cumin to the skillet and cook for 1 minute.  Add 2 cups water and bouillon and gently stir until well combined.
4. Bring mixture to a simmer. Reduce heat, cover, and simmer gently until chicken is no longer pink at the center and juices run clear, about 20 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
5. Remove chicken from pan and increase heat to medium-high; cook until broth mixture is reduced by about half. Shred chicken and add back to the pan, along with green chiles. Stir until well combined and remove from heat.
6. Whisk flour and remaining water together in a small bowl until smooth; set aside. Heat oil for frying in a large saucepan or Dutch oven over medium-high heat to 350 degrees F (175 degrees C). Set a wire rack over a rimmed baking sheet.
7. Place tortilla on work surface and spread about 3 tablespoons beans in the center. Top with 1/4 cup shredded cheese and 1/3 to 1/2 cup well-drained shredded chicken. Brush flour mixture lightly around edges of top half of tortilla. Fold sides of tortilla in just over edges of filling and fold bottom of tortilla up over filling.  Press back on the tortilla to push the filling tightly together and continue to roll upwards. Lightly press the edges of the tortilla to seal tightly and set aside, seam side down. Repeat with remaining ingredients.
8. Carefully place 2 burritos into hot oil and cook, turning occasionally, until golden brown and toasted on the outside, about 2 minutes. Drain on the prepared baking sheet. Bring oil back up to temperature and repeat with remaining burritos.
9. Top as desired with warm queso, pico de gallo, cilantro and shredded lettuce, or other toppings, and serve immediately.

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