Chimi-CHANGA! Fun to say…even better to eat! For when you are craving a burrito but want to add some flare to it…deep fry it. Works for pretty much everything else right. I mean, chicken, fries, fruit, oreos…need I go on? Maybe I should just start the recipe.



  • 3 chicken breasts (you will have leftovers but the package comes in 3s)
  • 1 bay leaf
  • 1 tbsp of chili powder
  • 1 tbsp of black peppercorns
  • 1/2 tsp of paprika
  • 1/2 tsp of cumin
  • 1/2 tsp of salt
  • 3 smashed garlic cloves
  • 1/4 yellow onion
  • 1/2 yellow onion chopped
  • 1/2 cup of sweet yellow corn
  • 1 chopped jalapeño 
  • 1 cup of shredded cheese
  • 2 tbsp of olive oil. 

Cooking: Put chicken breasts in sauce pan and cover with water (about 1 inch above the chicken). Add bay leaf, chili powder, black peppercorns, paprika, cumin, salt, onions and garlic.  Boil for about 18 mins. You want the chicken just about done but not all the way done. 
Once it is cool enough for you to handle shred it. In a saute pan, heat olive oil to medium, add onions until they are just beginning to soften then add corn and jalapeños. Saute until onions are almost translucent then add shredded chicken. Cook chicken until golden brown. 


  • 4 large flour tortillas
  • enough oil to at least go up half the side of the chimichanga if not fully submerging it, heated to 375



Cooking: Warm tortillas about 20 seconds in a microwave until they are easily pliable. Fill with chicken filling and shredded cheese. Use toothpicks to hold it together. Deep fry until tortillas is golden brown on all sides. 


  • 1 avocado
  • 1 whole chili adobo
  • 1/2 cup of sour cream
  • salt and pepper to taste

Cooking: Place all ingrediants in a blender/food processor and blend until smooth consistency. Place on top of chimichanga or on the side.

Buen Provecho!   


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