BJ's Chicken Chimichangas recipe
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Ingredients
- 2 pounds cooked skinless, boneless chicken breasts, cut into 1-inch cubes 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) 3 (4.5 ounce) cans chopped green chile peppers ⅔ cup sesame oil ½ cup white sugar 3 tablespoons minced chipotle chile peppers 4 cloves garlic, chopped 1 tablespoon salt 2 tablespoons olive oil 10 large flour tortillas 1 (16 ounce) package shredded Monterey Jack cheese
Nutrition Info
- 791.6 caloriescarbohydrate: 55.2 gcholesterol: 108 mgfat: 43.8 gfiber: 3.5 gprotein: 43.2 gsaturatedFat: 14.4 gservingSize: -sodium: 2066.4 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions BJ's Chicken Chimichangas
Directions
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Combine chicken, diced tomatoes with green chile peppers, chopped green chile peppers, sesame oil, sugar, chipotle chile peppers, garlic, and salt in a bowl. Cover bowl with plastic wrap and marinate chicken in the refrigerator, 1 hour to overnight. Drain chicken in a colander.
Heat olive oil in a large skillet over medium heat. Cook 1 tortilla in the hot oil for 5 seconds, flip tortilla and cook for 5 seconds more. Repeat with remaining tortillas.
Spoon about 1/2 cup chicken mixture onto each tortilla. Sprinkle Monterey Jack cheese over filling. Spoon filling in a line down the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling.
Place each chimichanga, seam-side down, in the hot oil of the same skillet until browned, about 3 minutes per side.