Buffalo Chicken Chimichangas

In case you didn’t know, Saturday was Cinco de Mayo. That meant lots of tequila and Mexican food was enjoyed by many, including us! I made these amazing burritos for lunch, fried tacos (yes because they are that good) for dinner and a batch of cranberry margaritas. I hope you had a tasty weekend too!

I may have to swear off frying for a while though. Two fried recipes in a single day? There is something wrong with that, right? It shouldn’t matter when they’re this good though!

A chimichanga is basically just a fried burrito. I’m not sure why they can’t just call it a fried burrito, seems easier. Or maybe the fancy name lures people in. Whatever the case, if you love buffalo chicken anything you need to make these the next time you’re craving Mexican. You know I’m always looking for an excuse to turn something into a buffalo chicken dish!

A flour tortilla stuffed with shredded buffalo chicken, black beans, brown rice and fried to perfection. There should be no other way. Make it now. You’ll be in heaven.

The Mr even said he’d pay for this at a restaurant… that good!

Yield: Makes 5-6 burritos

Buffalo Chicken Chimichangas

Ingredients:

1 chicken breast
1-2C liquid (water or chicken broth)
1/3C onion, diced
1/3C celery, diced
1 tbsp olive oil
15oz can black beans, drained and rinsed well
8oz brown rice (I used Uncle Ben's)
1/4 tsp pepper
1/4 tsp salt
1/4 tsp celery seed
1/2C buffalo wing sauce (I used Frank's)
blue cheese crumbles
5-6 flour tortillas burrito size
toothpicks
vegetable oil for frying
sour cream, creamy blue cheese dressing or ranch dressing for dipping

Directions:

In a small saucepan, add trimmed 1 chicken breast and enough liquid to cover. Cook over medium heat until cooked through. The meat should no longer be pink. Return to liquid and continue cooking if needed. Remove chicken and shred.  Transfer to a large bowl, sprinkle with pepper, salt and celery seed. Mix well. Set aside.

Heat olive oil over medium low heat in a medium skillet. Add celery, onions and 1 cup of black beans (or all if you do not want any for a side). Stir for several minutes until onions are translucent. Add to chicken.

Cook brown according to package directions. Transfer to chicken and bean mixture, reserving a portion to eat on the side if desired.

Mix chicken, beans and rice together well. Add 1/2 cup buffalo sauce to filling and mix well to coat completely.

Add 2 large cookie scoops worth of filling to the center of your tortilla. Fold top over the filling, then both sides followed by the bottom. Secure with a toothpick. Repeat with remaining filling and tortillas.

In a large pan, heat oil to 340-350 degrees. Add one burrito at a time, holding gently with tongs. Cook until golden. Remove and wrap in a paper towel while cooking the remaining burritos.

Serve hot with optional dipping sauces, beans or rice.

**If planning to eat rice and beans on the side of your burrito, be sure to save some prior to mixing the filling together.