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.
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Ingredients
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General
To Serve
Method
Prepare the Filling
- 1
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.
- 2
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
- 3
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.
- 4
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
- 5
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
- 6
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.
