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Chicken Chimichangas
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Chicken Chimichangas

Chicken Chimichangas

Ingredients

  • 3 tablespoons smoked paprika
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • Kosher salt
  • 1/2 tablespoon cayenne
  • Neutral oil
  • 1 pound boneless, skinless chicken thighs
  • 1 large avocado, ripe
  • 1/4 cup sour cream
  • Juice of 1 lime
  • 1/2 jalapeno, seeded and rough chopped
  • 1/2 teaspoon garlic powder
  • Pinch salt & pepper
  • 12 inch flour tortillas
  • 1 cup black beans, drained
  • 1/2 cup shredded Monterey jack cheese
  • Oil for frying - if this is what ur doing

Directions

  1. Put paprika, pepper, garlic powder, thyme, oregano, 1 tablespoon of the salt & cayenne in a small bowl - mix well
  2. Lightly oil chicken and season nicely with the seasoning mix - you’ll have some leftover
  3. Cook chicken any way you want: on a smoker, in the oven, in a pan - just get it to between 160 and 165 degrees
  4. While it cooks, scoop out the avocado and put into a blender with the sour cream, lime, jalapeno, garlic powder and a pinch of salt - give it a quick blend
  5. Add as much water as necessary to get it to a smooth, consistency - set aside
  6. When the chicken is done, cut into bite sized pieces and build
  7. Warm a tortilla in a large pan and add about a 1/4 cup of the beans, 2-3 tablespoons of the avo crema, some chicken and finally about 1/4 cup cheese - roll up and secure with a toothpick
  8. Now - you can either heat about a 1/4 inch of oil in a skillet to approximately 350 degrees and brown the burrito on all sides until golden and crispy, or
  9. Heat your oven to 325, lightly oil the burrito put on a baking sheet and bake until lightly browned and crispy - about 20 minutes
  10. Remove the toothpick, plate, and top with a little more sour cream and avo crema
  11. Daaaaamn

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