Chuychanga Recipe
A flour tortilla filled with roasted chicken, cheese, cilantro & green chiles, deep fried & served with one of our Signature Sauces & a scoop of sour cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
General
To Serve
Method
Prepare the Filling
Roast the Chicken
Preheat oven to 375°F (190°C). Place chicken breasts on a baking sheet, season with salt and pepper, and roast for 20-25 minutes or until fully cooked. Allow to cool slightly, then shred the chicken using two forks.
Mix the Filling
In a large mixing bowl, combine the shredded chicken, shredded cheese (such as a Mexican blend or cheddar), chopped green chiles, and freshly chopped cilantro. Mix well to evenly distribute all ingredients.
Assemble the Chuychanga
Fill the Tortilla
Lay out a flour tortilla on a clean surface. Place a generous scoop of the chicken and cheese mixture in the center of the tortilla.
Fold and Seal
Fold in the sides of the tortilla, then roll it up tightly into a burrito shape, ensuring the filling is sealed inside.
Cook the Chuychanga
Deep Fry
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully place the prepared chuychanga into the hot oil, seam side down. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Finish and Serve
Serve with Signature Sauce
Plate the hot chuychanga and drizzle with your choice of Signature Sauce (such as creamy jalapeño or chipotle sauce). Add a scoop of sour cream on the side for dipping or topping. Garnish with additional chopped cilantro if desired.
