Recipe

Chicken Chimichangas With Jalapeno Havarti And Chipotle Guacamole Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 8 months ago This is what I did with the other half of the chicken I used for my Spring Chicken pot pie. I really LOVE chimichangas plus they can be prepped in advance (even frozen)and heated and fryed later. Prep:15m Cook:45m Servings:4	Luisascater
	mexican tortillas avocado chicken chimichangas jalapeno chipotle guacamole

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Ingredients

2 tablespoons vegetable oil, plus 2 cups for shallow frying

1/2 cup diced white onion

1/4 teaspoon ground oregano

1/2 teaspoon ground cumin

1/2 teaspoon chipotle powder

1 pound roasted chicken meat, shredded while warm

kosher salt and black pepper, to taste

1 (4.5-ounce) can chopped mild green chiles, drained

4 (10-inch) flour tortillas, warmed

1 cup shredded Jalapeno Havarti cheese

Sour cream and fresh cilantro sprigs, for garnish

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Chipotle Gaucamole:

3 ripe avocados

1/2 cup chopped ripe tomatoes (seeds removed)

1/3 cup diced sweet onions

1 teaspoon chopped garlic

2 tablespoons plus 1 teaspoon fresh lime juice

1 teaspoon chipotle powder

1/8 cup chopped fresh cilantro leaves

kosher salt, to taste

Directions

Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, oregano, chipotle and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.

One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.)

Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with about 1/2 cup of cheese (we like lots o' cheese!). Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.

Heat the remaining vegetable oil to 350 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.

For Guacamole:

Mash avocados and combine with tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a medium bowl. Season with salt. Cover and chill until ready to serve.

To serve:

Remove toothpicks from the chimichangas, cut in half and serve immediately with Chipotle guacamole, sour cream, and fresh cilantro.

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Comments

geeimjo 8 months ago said:
These look SO good. I will definitely try them soon. Thanks for the great ideas.

lacrenshaw 8 months ago said:
Thanks, Luisa! Another winner from you.
Lorraine

peetabear 8 months ago said:
Yum... my husband will love these...^5

lasaf 8 months ago said:
Jalepeno havarti cheese? Wow I have got to try these.-Lori

quaziefly 8 months ago said:
The title alone got my attention. What a recipe. FIVE!

patoalamanteca36 8 months ago said:
Ohh M'lady I just may try this.. whilst our guest is here. It looks easy.. yet saboroso.. so.. it just may be a hit.. . I'll let you know!!!

juels 8 months ago said:
This sounds soooo gooood! Love the chipotle guacamole, too! Saved and will be trying soon, thanks!

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