Popular Recipes Chicken and Mushroom Chimichangas

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Chicken and Mushroom Chimichangas

This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.

Ingredients :

• 1 tablespoon vegetable oil, divided
• ½ cup diced onion
• ½ cup diced poblano peppers
• ½ cup sliced mushrooms
• salt and freshly ground black pepper to taste
• 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• ¼ teaspoon ground cumin
• ¼ teaspoon ground chipotle
• 1 pinch dried Mexican oregano
• 1 tablespoon water, or as needed
• 4 ounces shredded pepperjack cheese
• 1 pinch cayenne pepper, or to taste
• 4 larges flour tortillas
• 1 egg white, beaten
• 2 tablespoons vegetable oil
• ¼ cup guacamole (optional)
• ¼ cup sour cream (optional)
• ¼ cup salsa (optional)
• ¼ cup cilantro leaves (optional)

Instructions :

Prep : 25M	Cook : 4 M	Ready in : 55M

Notes :

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