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If you’re seeking a dish that embodies comfort, flavor, and a bit of crunch, look no further than Crunchy Chicken Chimichangas. These delightful, deep-fried burritos are a staple in many households, particularly in the Southwestern United States and Mexico. Their crispy exterior, combined with a rich and flavorful chicken filling, makes them a favorite for family dinners, gatherings, or simply a cozy night in.

Chicken Chimichangas

Discover the deliciousness of Crunchy Chicken Chimichangas, a favorite Southwestern dish that's perfect for any gathering or cozy night in. With a crispy exterior and a flavorful chicken filling, these deep-fried burritos are a satisfying blend of textures and tastes. Get creative with the ingredients: customize your filling or try a baked version for a healthier twist. Serve with your favorite toppings like salsa and sour cream for a delightful meal that everyone will love!
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Ingredients
  

2 cups cooked, shredded chicken

1 cup shredded cheese (cheddar or a Mexican blend)

1 cup refried beans

1/2 cup diced onions

1/2 cup diced bell peppers (any color)

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

4 large flour tortillas

Vegetable oil (for frying)

Fresh cilantro (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Prepare the Filling: In a large skillet over medium heat, add a splash of oil. Sauté the onions and bell peppers for about 5 minutes until softened. Add minced garlic, cumin, chili powder, salt, and pepper; cook for an additional minute until fragrant.

    Combine Ingredients: In a large mixing bowl, combine the cooked shredded chicken, sautéed vegetables, refried beans, and half of the shredded cheese. Mix well to combine all ingredients.

      Assemble the Chimichangas: Lay a flour tortilla on a flat surface. Add about 1/2 cup of the chicken filling in the center. Fold in the sides, then roll the tortilla tightly from the bottom to the top, sealing the edges with a bit of water if necessary to keep the filling from escaping. Repeat with remaining tortillas and filling.

        Fry the Chimichangas: In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (180°C). Carefully place the rolled chimichangas in the hot oil, frying them until golden brown and crispy, about 4-6 minutes per side. Don’t overcrowd the pan; fry in batches if necessary.

          Drain and Serve: Once fried, remove the chimichangas with a slotted spoon and drain on paper towels. Sprinkle with the remaining cheese while still hot.

            Garnish and Enjoy: Slice the chimichangas diagonally and serve with a sprinkle of fresh cilantro, sour cream, and salsa on the side for dipping.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4