Wednesday, September 28, 2011

Flaky Grilled Chicken Chimichangas

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Making your own restaurant favorite foods is easy in your own kitchen.  These grilled chicken chimichangas are a favorite.  I like to eat the leftovers cold, even.  We used to always go out to eat at either On The Border or Chimi's, before we started getting out of debt.  But, you can still make your favorite restaurant meals frugally at home, for a fraction of the cost at a restaurant.

1 green pepper
1 red bell pepper (optional)
1/2  onion
1/4-1/2 cup Campbell's Fiesta Nacho Cheese Soup 
10 flour tortillas

Slice your peppers and onion into thin strips.  Pour a splash of oil into you non-stick skillet and heat it up, careful to not burn the oil.  Then, carefully saute over med-high heat until desired doneness and caramelized.  

Mix the cheese soup,  cooked peppers/onions, and grilled chicken.  Add a touch of water for desired creaminess. 

Place a spoonful of filling on a warmed flour tortilla, and roll into a burrito, tucking in both sides.  Stick toothpicks on the lip to seal together.  

Fill non-stick skillet with about 1/2 cup to a cup of oil and heat over medium-high heat.  Place burritos into skillet and let cook on all sides, rotating, to desired doneness.  Be careful that the filling doesn't fall out and splash hot oil.

When done, let cool on paper towels.  Remove toothpicks before serving.

Top with queso and/or sour cream as a garnish, or eat plain.

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