Thursday, January 23, 2014

Jalapeno's Baby Chimis

Jalapeno' s Chimichangas:-


For Jalapeno's Sauce :-
  • Jalapeno, minced - 1 tbsp
  • Sour Cream - 5 tbsp
  • Salt and pepper to taste  

For Tortillas:-
  • All purpose flour - 1 cup
  • Baking soda - a pinch
  • Olive oil - 2 tbsp
  • Warm water as needed
  • Salt to taste 
For Jalapeno's Chimichangas:-
  • Boneless chicken, minced - 1/2 cup
  • Jalapenos, Seeded and minced - 2 tbsp
  • Grated garlic - 1 tbsp
  • Onion, chopped - 1 
  • Pepper powder - 1 tbsp
  • Vinegar - 1/2 tbsp
  • Fresh Cilantro, chopped - few
  • Shredded mozzarella cheese
  • Canola/Vegetable oil - for frying

For Garnish:-

  • Shredded iceberg lettuce 
  • Tomato, diced 
  • Spinach
  • Cucumber


1. To make jalapeno's sauce for dipping:-

  • Grind jalapeno's and mix well in to the sour cream.
  • Finally add little bit of salt and pepper. keep it in a bowl.  

    2. To make Tortilla's:-
    • Combine all purpose flour, baking soda and salt in a medium bowl.
    • Add required warm water, 2 tsp oil and knead to smooth dough.
    • Cover it with thin wrap and allow to rest for 1 hour.
    • Equally divided into small balls. Use a rolling pin to roll into thin circular bread.
    • Pan fry over low flame in a non-stick frying pan till both sides cooked. Set aside.

    3. To make jalapeno's chimichangas filling-
    • In a pan, heat oil over medium-high heat. Add minced chicken and brown on all sides.
    • Add onions and grated garlic and saute for 4 to 5 minutes. 
    • Add jalapenos and saute for 1 minute more. 
    • Then add vinegar. Stir well to combine. Bring to a boil.  

    • When meat is tender,add cilantro. Cook until mixture is heated through. 
    • Remove from heat and allow it to cool.  

        6.  Fry the Chimi 's:-
        • Place 2 tbsp of the jalapenos chicken mixture and 2 tbsp of shredded pepper jack in the middle of a flour tortilla. 
        •  Fold in both sides and then the bottom is folded up and continue rolling until you reach the opposite end. 
        • Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas.   
        • Heat oil and drop chimichangas slowly and cook 2 minutes on each side or until golden brown.
        • Remove from oil, drain on paper towels and keep warm in oven until all are cooked.  

        7. To Serve:-
        • Place a bed of shredded lettuce on plate, . Place chimichangas on top. 
        • Jalapeno's sauce, sprinkle with tomato, spinach and cucumber slices and cilantro to garnish.
        • Serve immediately.