Air Fry, Chicken, Cooking, Fried, Mexican

Week 36: Chimichangas

This week was really a machine take over in my kitchen! Not only did I use my Instant Pot, but I also used my brand new GoWISE air fryer – which I am obsessed with, by the way!

When I get a new kitchen appliance, I have to use it immediately. While I can’t wait to make chicken wings, mozzarella sticks and sweet potato chips in the air fryer, this week I decided to make Chimichangas! This fairly simple dish was so tasty and the air fryer made it the perfect crispness without burning or drying it out!

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Make the Chicken

The first step is to make your chicken. I used three large boneless, skinless chicken breasts.  The recipe calls for shredded chicken, so I used my instant pot to do just that.

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Follow the instructions for your device, and then place all three breasts in at one time. I used the pressure cooker setting and set the timer for 10 minutes.

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After the time was up, and the steam was released, carefully remove your chicken using tongs, and place them in a bowl. The meat should be super tender and you can use 2 forks to shred it. Once shredded, set it aside.

 

Pico De Gallo

There are a lot of different variations to make Pico de gallo, but here is what I did to make this beautiful and tasty topping.

Ingredients:

  • 2 medium tomatoes
  • 1 white onion
  • 1/2 red onion
  • 3 green onions
  • 1/2 seeded Jalapeño
  • 1 Tablespoon of lime juice
  • Salt and pepper to taste
  • Cilantro to taste

Dice up all the ingredients and mix it all together. Cover and set in the fridge for at least 30 minutes, to allow the flavors to blend together.

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Build your Chimichangas

You made your chicken first, and now it is time to finish preparing the insides of your dish.

  • 1 red pepper diced
  • 1 orange pepper diced
  • 1/2 red onion diced
  • 1/2- 1 can of green Chilies
  • 4 Tbsp of Flour
  • 1/4 tsp garlic powder
  • 1 tsp cumin
  • 5 tortillas
  • 4 cups of shredded pepper jack cheese

1.  In a skillet, add some cooking oil, then add your red and orange peppers, diced onions and green chilies. Mix together and sauté them for a few minutes.

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2. Add the flour, cumin and garlic powder to the skillet. Mix it all together.

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3. Add a little more oil if needed, then add the chicken to the skillet. Mix everything together.

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4. Take the skillet off the stove and let it cool for a few minutes. Then, move it over towards your working station. At your working station you should have warmed tortilla shells (place in microwave for about 15-20 seconds as they are easier to work with when warm), and your shredded pepper jack cheese.

5. Start to build by placing a heavy layer of pepper jack cheese. Then on top place a heavy layer of the chicken and vegetable mix.

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6. Now it is time to roll your chimichangas. I had my meat, veggie and cheese mix long in the middle, but you can have it on one side of the tortilla. Then take the ends that have the least amount of open tortilla and fold both sides in. Then roll the whole chimichanga starting on one side, keeping the two folded sides still folded in, and roll until the entire tortilla is completely rolled up.

*The images below are step by step, but google can also help with this!*

Repeat steps 5 and 6 until you have no more chicken and veggies to go inside. I made about 4 chimichangas, but you may make more or less depending on how much you stuff them.

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Fry and plate your Chimichangas

With all of your chimichangas rolled, it is time to cook them. As I mentioned before, I used my air fryer, so they would have that restaurant style crispness. Unfortunately, I have a small air fryer, so I could only cook two at a time. You don’t want to over crowd the tray as the air must be able to circulate.

1. Place your chimichangas with the loose ends of the tortilla down. Give each a light spray of cooking oil.

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2. Cook them at 400 degrees for 8 minutes.

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Once the time is up, take your Chimichangas out of the air fryer using tongs, and place them on your plate. You can then start to top and complete your dish.

We heated up a bag of Mexican rice, and made some simple guacamole by mashing 1 avocado and mixing it with some salt, olive oil and garlic powder.IMG_1900.JPG

You can drizzle red enchilada sauce on top and then either put your homemade pico de gallo on top or on the side!

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Cut your Chimichanga in half or eat it whole. Mix it with your guacamole, pico de gallo and Mexican rice and enjoy.

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So tasty and filling, plus throw your chimichanga in a toaster oven the next day and it makes a fantastic lunch left over!

-R- 

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