Mini Chicken Chimichangas

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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For the filling:
2 tablespoons olive oil
1 garlic clove, minced
1/4 red onion, diced
1/2 poblano pepper, seeded and diced
1/2 cup corn kernels
Salt and freshly ground black pepper
2 chicken breasts, cooked and shredded
1/4 cup prepared salsa
4 ounces cheddar cheese, grated

For assembling and frying:
16 (5-inch) flour tortillas
2 quarts vegetable oil, for frying

For the dipping sauce:
1/2 cup sour cream
2 tablespoons Sriracha
1 lime, zested and juiced
1/4 teaspoon salt


For the filling:
In a medium saute pan, heat olive oil over medium heat. Add garlic, onion, and poblano pepper and saute for 4-5 minutes, until fragrant and slightly softened. Add corn kernels and continue to cook for 3 minutes. Season to taste with salt and pepper.

Remove mixture from heat into a large bowl. Add shredded chicken, salsa, and cheese and mix gently to combine. Season again with salt and pepper to taste, if needed.

To assemble:
Spoon a small amount of filling into the center of each tortilla. Fold edges towards each other then roll up to make a burrito shape. Place chimichangas on a baking sheet, seam side down.

To fry:
Meanwhile, heat vegetable oil in a Dutch oven to 375 degrees (measure temperature with a fry thermometer).

Holding chimichanga together with a pair of heat-safe tongs, carefully place and hold together in the oil for 2 minutes. Gently release the chimichanga and continue to fry for 3-5 minutes more, or until golden brown. Drain on a paper towel-lined plate. Repeat with remaining chimichangas.

For the dipping sauce:
Place sour cream, Sriracha, lime zest, lime juice, and salt in a small bowl and combine until completely incorporated. Serve with hot chimichangas.

Makes 16.