roasted poblano pepperschopped, divided—about half a cup set aside for topping~3-4est.
butter1 tbsp
all-purpose flour~2 tbspest.
chicken broth~1 cupest.
Mexican crema1 cup
cheesequesadilla cheese (asadero or Oaxaca mozzarella)1 cup
all-purpose flourfor sealing paste~2 tbspest.
watermixed with flour to create paste~2-3 tbspest.
oilfor frying chimichangas~2-3 cupsest.
Steps
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1
Combine shredded chicken with one-fourth cup of Mexican crema and chopped roasted poblano peppers, setting aside about half a cup of peppers for topping.
2
Heat burner to medium, add one tablespoon of butter, and once melted add all-purpose flour. Mix quickly and cook for about 20 seconds to avoid a raw flour taste but prevent burning.
3
Add chicken broth and mix until the mixture thickens. Add one cup of Mexican crema followed by one cup of cheese (quesadilla, asadero, or Oaxaca mozzarella). Reduce heat to low and allow cheese to melt completely while combining all ingredients well.
4
Turn off heat. Mix all-purpose flour with water in a bowl to create a paste for sealing the chimichangas.
5
Place cheese, chicken filling, and a small amount of chicken broth on a flour tortilla. Roll the tortilla tightly and seal the edges with the flour paste.
6
Carefully place chimichanga in hot oil and fry for a maximum of two minutes, flipping every 20 to 30 seconds until golden brown.
7
Remove the golden chimichanga from the oil and plate, topping with roasted poblano peppers.
PrimedTableBETA
