Grilled Chicken Chimichangas
by Andrea Alden
Get up close and personal
- 4 chicken breasts
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- ½ tsp. cayenne pepper
- 2 tsp. garlic powder
- 3 tsp. oregano
- salt and freshly ground black pepper to taste
- ¼ cup salsa
- ¼ cup guacamole
- 2 cups of shredded Monterey Jack cheese
- 1 egg white
- 4 tortillas
- 1 tbsp. oil
- 1 small red and green pepper, sliced
- 1 medium onion, sliced
- 1 clove of garlic, minced
- 3 tbsp. oil for frying
- 1/2 cup sour cream and extra salsa for serving
Preheat your grill to about 400°F. Preheat the Napoleon Cast Iron Skillet with 1 tbsp. oil over direct heat and prepare the rest of the grids for direct grilling.
In a dish, combine the chili powder, cumin, paprika, cayenne, garlic, oregano, salt and pepper. Rub the chicken with the combined spices. Add the peppers and onion to the heated skillet, and grill the chicken over direct heat for about 7 minutes per side. Add the garlic to the skillet about 1 minute before removing the peppers and onions from the grill. Leave the grill on, you will be using it again in a moment.
Set aside the cooked peppers and onions. Carefully wipe the skillet if there are any bits – the pan is still hot – and set the Cast Iron Skillet aside for a moment.
Shred the chicken and add it to the peppers and onions. Add the salsa and 2/3 of the shredded cheese.
Lay down a tortilla slap down some guacamole, add the chicken-pepper-cheese mixture, then brush the outside edge of the tortilla with the egg white. Fold the two sides of the tortilla in followed by folding the bottom up. Then tuck the bottom and roll the tortilla. You want the filling sealed in.
Heat the Cast Iron Skillet with some of the 3 tbsp. of oil. Fry the chimichangas one at a time starting with the seam side down. Once everything is fried up, transfer your chicken chimichangas to the grill to bake over indirect heat for about 10 to 15 minutes.
Serve your chicken chimichangas with sour cream and more salsa for dipping.
Grilled Chicken Chimichangas turned out amazing. They’re not deep fried like most chimichangas are, and that'a okay because these are super delicious already. For all the ingredients and steps, this recipe comes together easily, and you have the option of turning this into a party, or a build-a-ritto (build a burrito) bar too. What is your favorite thing to load into a tortilla? Leave a comment with your favorite fillings.