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My review
BJ's Chicken Chimichangas
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Brenda
"Marinated chicken chimichangas. May be deep-fried. If so you need to weight them down or they will unfold. Top with your favorite queso sauce."
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Ingredients
1 h 50 m servings 792Original recipe yields 10 servings (10 chimichangas)
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Directions
{{model.addEditText}} Print- Combine chicken, diced tomatoes with green chile peppers, chopped green chile peppers, sesame oil, sugar, chipotle chile peppers, garlic, and salt in a bowl. Cover bowl with plastic wrap and marinate chicken in the refrigerator, 1 hour to overnight. Drain chicken in a colander.
- Heat olive oil in a large skillet over medium heat. Cook 1 tortilla in the hot oil for 5 seconds; flip tortilla and cook for 5 seconds more. Repeat with remaining tortillas.
- Spoon about 1/2 cup chicken mixture onto each tortilla. Sprinkle Monterey Jack cheese over filling. Spoon filling in a line down the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling.
- Place each chimichanga, seam-side down, in the hot oil of the same skillet until browned, about 3 minutes per side.
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Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
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5/5/2017
Ahh darn it! I put all the Marinade ingredients on raw chicken cubes! Let it set overnight and Broiled the whole shebang. Rest of the recipe was the same. Excellent chimichangas. I've been a...