Smoked Chicken Chorizo Chimichanga with Salsa de Chile Ancho


PRODUCTS USED IN RECIPE

10" Pressed
Smoked Chicken Chorizo Chimichanga with Salsa de Chile Ancho

Original Recipe Serves 12

Prep Time 45 min
Cooking Time 3 min

INGREDIENTS

12 each  10" Heat Pressed Flour Tortillas (10420)  
2 1/4 lbs.  Chicken , smoked, pulled, seasoned to taste 
3/4 lb. Mexican Chorizo , cooked 
3/4 lb.  Queso Fresco , crumbled 
3/4 lb.  Poblano , roasted, cut into strips 

DIRECTIONS

1.) Pre-heat fryer to 350°F. To make one chimichanga, in one tortilla, place 3 oz. of smoked chicken, 1 oz. of chorizo, 1 oz. of cheese, and 1 oz. of roasted poblano strips. Roll up the tortilla, burrito-style, secure the end with a toothpick, and fry at 350°F for 2 ½ minutes. Top with 2 oz. of Salsa de Chile Ancho and serve.

Recipe Using Same Product(s)

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Salsa de Chile Ancho

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