Ingredients:
filling:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
¼ red onion, diced
½ poblano pepper, seeded and diced
1 corn on the cob, kernels removed from cob
2 medium, cooked chicken breasts, shredded
¼ cup prepared salsa (of your choice)
4 ounces sharp cheddar cheese, grated
salt and pepper to taste
filling:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
¼ red onion, diced
½ poblano pepper, seeded and diced
1 corn on the cob, kernels removed from cob
2 medium, cooked chicken breasts, shredded
¼ cup prepared salsa (of your choice)
4 ounces sharp cheddar cheese, grated
salt and pepper to taste
16 (5 inch) flour tortillas
2 quarts vegetable oil for frying
2 quarts vegetable oil for frying
sriracha dipping sauce:
½ cup sour cream
2 tablespoons Sriracha
1 lime, zested and juiced
¼ teaspoon salt
Directions:
-Pour olive oil in a pan over medium-high heat. Sauté garlic,
onion and poblano for 4 to 5 minutes. Season with salt and pepper. Add
corn kernels and continue to sauté for 3 minutes. (I didn't add corn to the mixture.. I served it as a side dish)
-Pour mixture over chicken and toss together. Add the prepared salsa
and cheese and fold together until fully incorporated. Season with salt
and pepper.
-Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down. (I had tortillas but I needed to use some empanada dough that I had so I used that instead)
-Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels. (I didn't have tongs so I made sure my dough stayed together by using a fork to push the edges together)
-For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.
-Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down. (I had tortillas but I needed to use some empanada dough that I had so I used that instead)
-Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels. (I didn't have tongs so I made sure my dough stayed together by using a fork to push the edges together)
-For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.
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I would love to say I shucked the corn and cut it off the cob like my grandmother and great grandmother but I just used canned sweet corn and added butter... it did the job!! Enjoy!
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