Yield: 8-10 Chimichangas

Cerveza Chicken Chimichangas

Cerveza Chicken Chimichangas

Ingredients

Seasoning Mix:

  • 2 Tbl. flour
  • 2 Tbl. cornstarch
  • 2 tsp. seasoning salt, I like Johnny's
  • ½ tsp. cayenne
  • 1 tsp. onion powder
  • 2 tsp. chili powder
  • 2 tsp. sweet smoked paprika
  • 2 tsp. garlic powder
  • 2 tsp. cumin

Rest of Ingredients:

  • 2½ lbs. boneless skinless chicken breasts (3 large)
  • ½ - 1 small onion, chopped (as you like it)
  • ¾ cup salsa, mild, medium or hot (to taste)
  • ½ cup Mexican beer, (or your favorite)
  • 8-10 large burrito-sized flour tortillas, room temp
  • 1 can spicy fat-free refried beans
  • 1 (8 oz.) bag shredded mexi-blend cheese
  • (oil for frying)

Toppings:

  • extra cheese, melted (top and broil), or just sprinkled on cold or room temp
  • shredded lettuce
  • chopped tomato or pico de gallo
  • guacamole or fresh avocado
  • sour cream or Greek yogurt
  • black olives, sliced or coarse chopped
  • pickled jalapeño slices
  • snipped green onions
  • hot sauce

Instructions

  • In small bowl, mix well the seasoning mix ingredients.
  • Trim any and all fat from chicken breasts, and place into crock pot bottom side-up. Sprinkle with a little less than half of the seasoning mix, turn over, and sprinkle with rest.
  • Add onions, salsa and beer.
  • Dot with butter, place on lid, and cook on HIGH for 5 hours. Turn off and shred meat right in pot with 2 forks. (Do not drain any of the juices).
  • Heat about 1" of oil in frying pan over medium-high heat. (If it gets too hot, turn down a little). Place chimichanga (1 or 2 at a time) in hot oil seam side down. Fry until nicely browned, carefully turn over, and fry other side. Remove to a paper towel-lined rack placed over a baking sheet to cool slightly. *If more cheese on top is desired, top with a small hand full while they are resting so that the cheese can warm and melt lightly.
  • Place on plates or a serving platter and top with toppings as desired.
  • Serve hot.
  • (*One per person is plenty).

    • Notes

    If making all at once for a crowd, assemble all of the chimichangas. Get two pans of oil going so that you can fry 2, possibly 3, in each pan. Remove from oil and place onto a brown paper sack-lined rack placed over a baking sheet, top with cheese, and keep hot in a warm oven while you fry the rest.