Food For Thought – Oven Fried Chicken Chimichanga

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Hello  Everyone:                                                           

 

I know it has been a couple of weeks since my last blog.  My hubby and I took a well deserved vacation to Mexico.  Our favorite destination for a relaxing, quiet week.  A place where the biggest decision we have to make is what restaurant to go to for dinner.  We stay at a beautiful set of resorts on the Riviera Maya.  These are all inclusives (yes, including the alcohol) so once we get there we need money only to tip our dinner staff.  The weather was just perfect, the ocean water warm and the ambiance was very relaxing.  The one thing I can say is the “Mexican” food is not anything like what we get in the United States.  Still good but if you have never been to Mexico and are planning a trip, you might be surprised when you order a taco.  So now that we are home and I am currently preparing for Passover (cooking for 18) I miss my mexican food.  Unfortunately, I put on a few pounds during our trip and I am in the process of getting rid of those pounds and a few more, I want to have something lower in calories and healthy.  So I came up with a way to make a chimichanga (kind of like a mexican eggroll).  So try out this recipe and let me know what you think.

 

Oven Fried Chicken Chimichanga

2 Cups boiled Chicken, shredded

1 Cup Salsa

1 1/2  t ground Cumin

1 t ground oregano

1/4 Cup Green Onion, chopped.

2 T Cilantro (fresh is better, but can use dried)

4 Burrito Size Flour Tortillas (I use whole wheat in an effort to get rid of white flour)

Garnishes:

Guacomole, Sour Cream, Cheddar Cheese, Green Onion, Taco Sauce

 

Put shredded chicken in a bowl and add the first five ingredients and mix.  Refrigerate for at least 30 minutes.

Preheat oven to 400*.  Spray baking sheet with Pam.  Lay the tortilla on a cutting board.  Put 1/3 – 2/3 Cup of chicken mixture down the center of the shell.  Fold the ends up and the sides over the filling.  Place seam side down on the baking pan.  Continue until all chicken has been used.  Spray the chimichangas with pan on the tops and sides.  Place pan in the oven for 20-25 minutes.  Flip over 1/2 way through, spraying tops with Pam.  The shells come out crunchy, just like they would be if I had fried them.  Top with your favorite garnishes.

This recipe makes 6 Chimichangas.

I also made mexican rice by starting with long grain rice (I try to use brown, but I had white in the house).  Spray saute pan with Pam and stir fry rice until begins to brown.  Add two cups of chicken broth and 1 jar of salsa.  Stir and bring liquid to a boil.  Reduce heat, cover and simmer, watching closely to prevent burning.  Cook until liquid is absorbed.  I like to let it sit a bit longer so the rice becomes very soft.

 

Hope you enjoy!

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