Chicken Chimichangas

These Chicken Chimichangas are a delightful fusion of traditional Mexican flavors with a touch of creativity. Crispy on the outside, they are filled with seasoned shredded chicken, black beans, and a hint of chipotle for a smoky flavor. Topped with fresh avocado crema and served with zesty pico de gallo, these chimichangas are sure to impress at any meal. They are also easy to prepare and can be made ahead of time, making them perfect for gatherings or a comforting weeknight dinner.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup corn (fresh or frozen)
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large flour tortillas
• Vegetable oil for frying
• 1 avocado
• 1/2 cup sour cream or Greek yogurt
• 1 lime, juiced
• 1 cup pico de gallo (store-bought or homemade)

Instructions:

1. In a large bowl, combine the shredded chicken, black beans, shredded cheese, corn, cilantro, cumin, chili powder, smoked paprika, salt, and black pepper. Mix well.
2. Warm the flour tortillas slightly in a skillet or microwave to make them pliable.
3. Place a generous amount of the chicken mixture in the center of each tortilla. Fold the sides over the filling and then roll it up tightly to form a chimichanga.
4. In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium heat.
5. Carefully place the chimichangas seam-side down in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
6. For the avocado crema, blend the avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt until smooth.
7. Serve the chimichangas hot, drizzled with avocado crema and topped with pico de gallo.