Panchita Chimichanga Recipe
A 12” flour tortilla filled with grilled chicken, bacon, pico de gallo, and mushrooms fried to a golden crisp then topped with our signature cilantro sauce and served with black beans and Spanish rice.
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Ingredients
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Chimichanga Filling
Cilantro Sauce
Sides
Method
Chimichanga Preparation
- 1
Cook the Chicken and Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and set aside. In the same skillet, add the chicken breasts and cook until fully cooked through, about 6-7 minutes on each side. Remove from heat and shred the chicken.
- 2
- 3
Combine Filling Ingredients
In a large bowl, combine shredded chicken, cooked bacon (chopped), sautéed mushrooms, and pico de gallo. Mix well.
- 4
Assemble the Chimichanga
Lay out a flour tortilla, spoon 1 cup of the filling mixture into the center, and sprinkle with shredded cheddar cheese. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top.
- 5
Fry the Chimichanga
In a deep frying pan, heat oil over medium-high heat. Once hot, carefully place the rolled chimichanga seam-side down into the oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Cilantro Sauce Preparation
- 6
Make the Cilantro Sauce
In a blender, combine chopped cilantro, sour cream, lime juice, and minced garlic. Blend until smooth and creamy. Adjust seasoning to taste with salt.
Sides Preparation
- 7
Prepare the Sides
Heat the black beans and Spanish rice in separate pots on the stove until warmed through. Serve alongside the chimichanga.