Cooking 101: Chicken and Mushroom Chimichangas

This was something I cooked up for my family a few weeks ago and absolutely loved. It was quick, easy and more importantly... tasty! Just a few ingredients and you have a great snack or pair it with some rice and beans and make a dinner out of it. I paired my chimichangas with some guacamole, sour cream, salsa and a side of cilantro lime jasmine rice. 

INGREDIENTS [FOUR PORTIONS]

• 1 tbsp vegetable oil, divided [half for veggies, half to cook chicken]

• 1/2 cup diced onions

• 1/2 cup diced poblano peppers

• 1/2 cup sliced mushrooms

• 12 oz boneless skinless chicken breast meat, cut in 1/2-inch cubes

• salt, freshly ground black pepper, cayenne pepper to taste

• 1/4 tsp cumin

• 1/4 tsp chipotle

• pinch dried Mexican oregano

• 1 or 2 tbsp cold water to deglaze pan once chicken is browned

• 4 ounces grated pepper Jack cheese

• 4 large flour tortilla [10-inch wide]
• 1 egg white
• 2 tbsp vegetable oil for pan-frying
• sour cream, guacamole, and salsa to garnish, optional

1. In a medium sized skillet set on med-high heat with some vegetable oil add in your diced onions, poblano peppers and sliced mushrooms. Add in a pinch of salt and brown the vegetables. 
2. Once vegetables are browned, create a space in the center of the skillet, drizzle in a little more vegetable oil and add your chicken. While chicken browns, season with salt, chipolte powder, cumin and Mexican oregano. Don't fully cook the chicken. You just want to brown it a bit. It'll cook through in the oven later.
3. Turn off the heat and pour in a little bit of cold water to deglaze the pan. 
4. Set aside chicken and mushroom mixture in a bowl to let cool to just warm.
5. Add in shredded cheese to bowl and season to taste if needed.
6. Warm your flour tortillas up to make them pliable. 
7. Take a quarter of your filling and pile it in the center of your first tortilla. Fold burrito while also brushing on the egg white to seal the burrito.
8. Continue to fill three more tortillas with the rest of your filling into burritos.
9. Over medium heat in a heavy skillet and in some vegetable oil fry your chimichangas until brown on both sides. 
10. Transfer chimichangas to baking sheet and place into a 400 degree oven for about 12-15 minutes or until golden brown. 
11. Serve with some guacamole, sour cream and or pico de gallo.