Hello and thank you for stopping by the backyard. I’ve put together a recipe for green chile and cheese chicken chimichangas that you can put together easier than picking them up in the drive-thru window.
Prepare and Shred the Chicken
Start by covering two thawed chicken breasts with water. Add a cube of bouillon – con de pollo is the perfect flavor – along with some Our Original Seasoning. Boil until the chicken is fork tender and ready to shred.
Tip: Reserve some of the broth to kick up the flavor and keep the chicken from drying out later on.
Shred the chicken with a fork or with your fingers and add it to a mixing bowl with some broth, some roasted Hatch chiles, and the spices. If you use canned chiles, do not drain them. Use every bit of that flavor. Don’t forget the Our Mesquite Seasoning and be sure to crumble the whole oregano before you go adding it to the mix.
Tip: Using whole Oregano adds flavor to the recipe – for even more flavor, toast the whole oregano in a skillet before you add it.
Set the chicken on the fire and heat it up to incorporate all these flavors, and then we’ll get to makin’ the chimis.
Assemble the Chimichangas
Y’all know I like to use the biggest tortillas I can get my hands on, but I’d take my wife Shannon’s flour tortilla recipe over anything I can find at the grocery store. If you make the tortillas yourself, make ’em at least 10 inches – so you can fit a whole lot of meat inside.
Tip: If you buy flour tortillas at the store, make sure they’re flexible so they won’t break when you wrap them up.
Now lay two hunks of Colby jack cheese on the tortilla, then layer some chicken mixture and Monterey jack cheese on top. Leave room around the edges so you can fold these up securely.
Now go and get the oil hot – I’ll see you over at the fire.
Fry in a Cast Iron Skillet
Add about 1/2″ of a good frying oil into a cast iron skillet and heat to about 350 degrees. I’m using a 12″ Stargazer Cast Iron skillet and it has always done me good.
My Bertha stove is now available for y’all to check out – it’s made in the USA and designed by yours truly. It’s the finest stove I’ve ever cooked on and now you can grab one.
Tip: If you think the oil might be ready, throw a little piece of tortilla into the skillet. If it sizzles, you’re good to go.
Now, the reason we aren’t doing a deep fry is that these chimichangas might come apart in the fryer. We are using a shallow pan fry, seam-side down. When you put the chimichanga into the skillet, mash her down just a little so that the seal takes hold.
This just takes a few minutes. The filling is already cooked, so the fry is to crisp up the tortilla and melt all that cheese. Make sure you get both sides and the edges, and then you’re ready to chow down.
These green chile and cheese chimichangas have so much flavor and so much melty cheesy goodness that you’ll never want to head back to the drive-thru window.
Thanks for stopping by and please don’t forget to subscribe to our YouTube Channel. We’ll see you with a new video every Wednesday afternoon at 2:30 – God bless and take care.
Green Chile and Cheese Chimichangas – Cowboy Kent Rollins
- 2 boneless skinless chicken breasts
- ½ tablespoon Kent’s Original seasoning or all-purpose blend
- 1 bullion con de pollo chicken
- ½ tablespoon smoked paprika
- 1 tablespoon Kent’s Mesquite seasoning see substitution
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2, 4 ounce cans diced green chiles
- 6 10-inch flour tortillas
- 12 slices thick cut slices Monterey Jack cheese
- 12 slices thick cut slices Colby Jack cheese
- Oil for frying
- Add the chicken to a stockpot and cover with water. Stir in the Original seasoning and chicken bouillon cube. Bring to a boil. Cover and cook about 10 minutes or until cooked through and fork tender. Remove the chicken and set aside to cool. Reserve about ⅓ cup of the broth.
- With your hands or forks, shred the chicken into small strips or bite-sized pieces.
- Add the chicken into a medium saucepan. Stir in the paprika, Mesquite, cumin, oregano and green chiles. Cook over medium-low heat for about 5 minutes, stirring occasionally, to incorporate the flavors.
Place 2 Monterey Jack cheese slices down the middle of a tortilla. Spoon about 1 cup of the chicken down on top of the cheese. Top with 2 slices of the Colby Jack cheese.
- Fold the short ends in and then fold the long end to meet around the middle. Be sure the ends are sealed well. Repeat with the remaining ingredients.
- Heat about ½- inch of the oil in a cast iron skillet over medium-high heat to 350 degrees F. Place the chimichangas, seam side down, in the skillet. Cook about 3 minutes per side or until golden brown. Remove and let cool slightly on a wire rack. Serve warm.
Kent’s seasonings are available at KentRollins.com
For mesquite substitution use salt, pepper and ancho chile to taste.