Recipe by Chef John
"This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla."
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vegetable oil, divided
diced poblano peppers
salt and freshly ground black pepper to taste
skinless, boneless chicken breast halves, cut into 1/2-inch cubes
dried Mexican oregano
water, or as needed
shredded pepperjack cheese
cayenne pepper, or to taste
egg white, beaten
This is more of a review of the process rather than the recipe, as I used a different filling. However, I made these tonight, and they were great!
I sautéed the peppers and onions as directed, and then instead of using chicken I used ground venison and seasoned it to taste. I followed the video and let the mixture cool and added the cheese before heating the tortillas and filling them. I, apparently, did not let my pan heat up enough before warming the tortillas as the later ones were easier to wrap than the first ones. Using egg white to seal the tortillas really helped!
I was concerned that the filling would not be warm in just 12-15 minutes, since I baked them several hours after I made the filling. However, that did not seem to be a problem, and they were warm all the way through.
I wrapped a few of the leftover chimis and stuck them in the freezer. I am excited to have a quick, yummy meal waiting for me next time I need it!
This was SO good! I did everything exactly as written only I had to use a Colby/Monterrey Jack blend in place of the pepper jack, because it was all I had on hand. These were surprisingly easy to make, and soo yummy. Thanks Chef John!
We had this tonight for Cinco de Mayo. Although it's not an authentic Mexican dish, we enjoyed it very much. The chimichangas were crispy and not fried! I will make this again in the future. I made it exactly as written with no substitutions.
These were really great! I love mushrooms in a Mexican dish.
I did not have one complaint with these. I made the recipe as is except I could not find 'Mexican Oregano' so I subbed for regular Oregano instead and only topping mine with sour cream (which pairs amazing with the flavors that come from the filling). One thing that that I did differently was shred the chicken a little so the pieces weren't as large. My father did have a complaint that the pieces should have been put through the food processor. All went well in the end though and I paired them with oven roasted russet potatoes, Lima beans, and cornbread.
Fantastic. I love that they are slightly fried. Less grease and they come out of the oven crispy. Great video, thanks John, mine turned out better the restaurants!
My family loved this. I'll definitely make these again. I made them nearly the same as the recipe stated. Instead of putting them in the oven, I let them stay longer in the skillet. This was a mistake. They got a little too tough - hard to cut through with a fork. Putting them in the oven would have been better. Thank you Chef John, for another fantastic recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Mushroom Chimichangas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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