Chicken and Cheese Stuffed Chimichangas

Name: Chicken and Cheese Stuffed Chimichangas
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 24 Portionen
Ingredients: 1 piece Chicken breast; 0.5 kilogramo White onion; 0.5 kilogramo Red tomato; 400 gramos String cheese; 24 piezas Flour tortilla; 2 dientes Garlic; 1 pinch Salt; 1 pinch Pepper; 0.5 cup Oil; 1 cucharada sopera Chicken bouillon powder; 1 lata pequeña Chipotle peppers

Appetizers

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These chicken and cheese stuffed chimichangas are a delicious snack and perfect to share at any gathering. The combination of shredded chicken with chipotle sauce and melted cheese is simply irresistible. I often prepare them for parties and they are always a success. The recipe is a bit laborious, but the result is worth it. You can adjust the amount of chipotle peppers to control the level of spiciness. Go ahead and prepare them and surprise your guests with this classic of Mexican cuisine! They are ideal for an informal dinner or as an appetizer at a party. Enjoy!

Ingredients (11 ingredients)

1 piece Chicken breast
0.5 kilogramo White onion
0.5 kilogramo Red tomato
400 gramos String cheese
24 piezas Flour tortilla
2 dientes Garlic
1 pinch Salt
1 pinch Pepper
0.5 cup Oil
1 cucharada sopera Chicken bouillon powder
1 lata pequeña Chipotle peppers

Preparation (10 steps)

Cook the chicken breast

Thermomix® Setting

20 min/212°F/Speed 1 100

Place the chicken breast in the Thermomix bowl. Add a piece of white onion (approximately 50g), 2 cloves of garlic and a pinch of salt. Cover with water and program 20 Min./100°C/Stufe 1.

1200

Cook the tomatoes

Thermomix® Setting

10 min/212°F/Speed 1 100

In the Thermomix bowl, place ½ kilogram of red tomatoes, a piece of white onion (approximately 50g), 1 clove of garlic and a pinch of salt. Cover with water and program 10 Min./100°C/Stufe 1.

600

Cut the onion into julienne strips

Cut the rest of the white onion (approximately 400g) into julienne strips and reserve.

Prepare the sauce

Thermomix® Setting

30 sec/Speed 8

Once the tomatoes are cooked, place them in the Thermomix bowl together with the cooked onion, the cooked garlic, a pinch of salt, 1 small can of chipotle peppers and 1 tablespoon of chicken bouillon powder. Program 30 Sek./Stufe 8 to obtain a homogeneous sauce.

Shred the chicken

Once the chicken breast is cooked, remove it from the Thermomix bowl and let it cool a little. Shred it perfectly and season with a pinch of salt and pepper. Reserve.

Sauté the onion

In a pan with ½ cup of previously heated oil, sauté the julienned onion with a pinch of salt. Stir constantly until it looks somewhat transparent.

Add the sauce

Add the sauce prepared in the Thermomix to the pan with the onion and let it season very well over medium heat for approximately 5 minutes.

Incorporate the chicken

Add the shredded chicken to the pan and stir well. Let all the stew season together, keeping the cooking over medium heat for another 10 minutes.

Assemble the chimichangas

Take a flour tortilla and in the center of it place a little of the stew and some pieces of string cheese (approximately 20g). Fold the edges towards the center to wrap the filling. Hold the edges with a toothpick.

Fry the chimichangas

Place the chimichangas in a pan with previously heated oil and fry until golden brown. Remove from the oil and place them on absorbent paper to remove excess fat.