Monday, January 13, 2014

Next Up: Chicken Chimichanga


6 comments:

Mariya Kuyan said...

YESSSSSSSSS!

Jasen said...

Oh yeah

Mulligan said...

Chimichangas!!!!!!!!

Dale Meyer said...

Chef John,
This recipe is amazingly simple and delicious. Thank You! As you’ve said many times, of which I fully endorse, any recipe is open for changes. I used roasted Hatch green chili peppers in place of the Pablano chili peppers and I used Colby/Jack in place of the Pepper Jack cheese. I also smothered the chimmies with warmed up Salsa Verde with the remaining chimmie filling, and more cheese on top to serve and some sliced Roma tomatoes on the side. I also served black beans on the side.YUM! I love the New Mexico style thus my reason for my twist on your recipe. The chicken meat turned out to be as tender as a mother’s love. My guests raved over this meal.

Maryvel Friesen said...

Made this for supper today, not exactly fast food, but worth the work! A complete hit! The family rated 5 out 5! We are not into HOT spicy food so just used regular peppers and cheddar and mozzarella cheese. I served this with sour cream and homemade salsa, next time I want to also make some guacamole, in any case . . . IT WAS PERFECT!

John Malinowski said...

Making it tonight for the 2nd time in a week used boneless thighs and another pepper. Couldn't find the pepper he used.