18
RECIPES
Combine the chicken, bouillon, cloves, bay leaves, celery ribs, garlic, salt and water in a large stockpot.
Cook over medium heat 1 – 1 ½ hours or until chicken is tender. Remove from heat and let stand
until cooled. Remove chicken from liquid and chop.
Sauté minced garlic, onion and olive oil in a skillet, over medium heat, until onions are tender. Add
the chicken, pimentos, chopped chilies, cumin, chili powder, salt and pepper to taste. Simmer over
low heat for 10 – 15 minutes. Remove from heat and stir in 1 cup shredded Cheddar and 1 cup shred-
ded Monterey Jack cheese.
Preheat fryer to 375˚.
Heat a skillet with 2 inches water until boiling
To assemble, make one at a time in the following manner:
Use tongs and lower a tortilla into water and quickly turn it over and then remove to a work surface;
tortilla should only be in water for 10 seconds!
Spread about ½ cup chicken mixture horizontally across middle of tortilla leaving about 1 ½ - 2 inches
on each side. Fold the bottom of the tortilla up, fold in the sides and roll it tightly. Place, folded side
down on a non-stick surface.
Repeat this procedure for the remaining tortillas and filling.
Using a large slotted spoon, carefully lower the filled tortillas into the lowered basket of your fryer. Do
not over crowd! You may be only able to fry 2 or 3 at a time!
Fry 3 – 4 minutes or until tortilla is light brown and crispy. Drain on paper towels.
To Serve: Remove toothpicks and place 1 or 2 Chimichangas on a plate. Top each with ¼ cup shred-
ded cheese, ¼ cup sour cream and 2 Tablespoons guacamole. Surround with shredded lettuce and
chopped tomato. Serve immediately!
Have a bowl of fresh Salsa on the table to pass around if desired.
