Chicken and Mushroom Chimichangas Tasty Recipes

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Chicken and Mushroom Chimichangas

This is not Mexican food. It's a 100% American invention. They aren't deep fried; they're pan-fried in a touch oil. I want to serve with dollops of guacamole, bitter cream, and salsa. Moist fowl and earthy mushrooms integrate with sparkling green chiles and pepperjack cheese encased in a crispy tortilla.

Ingredients :

1 tablespoon vegetable oil, divided
½ cup diced onion
½ cup diced poblano peppers
½ cup sliced mushrooms
salt and freshly floor black pepper to taste
12 oz skinless, boneless hen breast halves, cut into half of-inch cubes
¼ teaspoon ground cumin
¼ teaspoon ground chipotle
1 pinch dried Mexican oregano
1 tablespoon water, or as needed
4 oz. Shredded pepperjack cheese
1 pinch cayenne pepper, or to taste
4 big flour tortillas
1 egg white, crushed
2 tablespoons vegetable oil
¼ cup guacamole (non-obligatory)
¼ cup bitter cream (optionally available)
¼ cup salsa (optional)
¼ cup cilantro leaves (elective)

Instructions :

Prep : 25M	Cook : 4M	Ready in : 55M

Notes :

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