So when Mr. Fantabulous and I were in Scottsdale last week we hit up this one Mexican restaurant. The food itself was really, really good. Now mind you, when it comes to Mexican food I am super, SUPER picky and will ask 9 bajillion questions. Why? I am so not down with the fiery spicy stuff that you swear if you pass gas you will ignite your britches! You know what I’m talking about, right?! I mean where do you think they came up with the phrase “Fire in the hole”??? It’s not from war… it’s from eating food so friggen hot and spicy that your insides are on fire from the moment the food touches your lips to the moment it well… um, ya know *blush*
Anyway, we’re at this restaurant and I’m asking questions about their Chimichangas and apparently this place is infamous for supposedly ‘inventing’ them. This may or may not be true as this place has been around for over 60+ years. The food was really good, so good in fact that I wanted to give it a shot myself. While we were there I asked the manager for tips and tricks on making them at home. See there is a proper way to season and marinate the meats plus cooking them. Since I’m not a huge beef fan, I’ll eat it but it doesn’t like me much, I opted for chicken.
All I know is this was one wickedly awesome chimi! I mean, really, REALLY good! So good I almost didn’t want to share but….I’m gonna cause I love ya guys!
And I promise this isn’t burning britches hot but you can most definitely spice it up if you want to set your drawers on fire but I am NOT buying you new gutchies if you blow a fire hole in ’em *wink*!
- 2 limes, juiced
- 1/2 cup orange juice
- 2 tablespoon parsley or 3 tablespoon fresh cilantro chopped
- 2 tablespoon garlic, minced
- 1 teaspoon worcestershire
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 4 boneless/skinless chicken breasts
- 1 cup drained/rinsed black beans
- 1 cup corn
- 1 can green chilis, diced
- 1/2 cup yellow onion, chopped small
- 1 pepper, sliced into strips
- Olive oil
- Enchilada sauce
- Grated sharp cheddar
- Sour cream
- Preheat oven to 450.
- Combine all ingredients for the marinade and whisk well.
- Put the meat into a baggie, add the marinade and seal; rubbing the meat with the marinade.
- Refrigerate for at least 2 hours.
- Put a pan on medium and add 1 tablespoon olive oil.
- Add the chicken cooking 4-7 minutes per side, depending on thickness.
- Test for doneness by using a meat thermometer. Chicken should register at 165.
- Remove from heat and set aside.
- Add 1 tablespoon of olive oil to the pan and add the onions and peppers.
- Saute on medium until the peppers are softened and the onions are translucent.
- Add in the black beans, corn and chilis reducing the heat to low and stirring. Cook for ~3 minutes until you can ‘smell’ the corn cooking.
- Lay a tortilla flat and spread out some cheese in the middle of it.
- Add the veggie mixture down across the cheese.
- Slice up the chicken and layer that across the veggies.
- Ladle ~2-3 tablespoon of enchilada sauce over top.
- Add about 2 tablespoon of sour cream over top of that.
- Sprinkle with a tad more cheese.
- Fold the sides and then roll up tucking the end underneath.
- Place on a pan and drizzle more sauce over top.
- Sprinkle lightly with cheese.
- Bake for 8-10 minutes or until the cheese is melted.
- Serve with sour cream and guacamole.