Monday, January 7, 2013

Chicken Chimichangas with Homemade Guacamole and Sour Cream Cheese

I'm all about saving my time for more important things.

Lets prep 3 meals in one shot:

I poured 8 chicken breasts in the crock with about 1/2 CUP chopped garlic (Yes, I poured it.  I do not like touching raw chicken.)

Crock on 'LOW' for about 6 hours.

While your chicken is crockin, make your sauces.

Mix together the following:
2 Mashed Avocados
1/2 Large De-seeded Roma Tomato
1/2 Finely Diced Small Yellow Onion
1 level tbsp minced garlic
Squeeze lime juice
Salt & Pepper
Sour Cream Cheese
In a small food processor, blend:
8oz Cream Cheese
3/4 cup sour cream
1 tbsp parsley

Take out 3 containers, put 3.5 breasts in one, 2.5 in the second (For Chicken Salad) and 1.5 in the third (for Crescent Chicken Pot Pies). Shred the chicken in all three containers.

In first one, add a good squeeze lime juice, about 2 cups shredded cheese and some taco seasoning.

Get about 1/2" oil heating over medium heat in a deep pan. The oil is ready when you place a wooden spoon end in the middle and bubbles come up against the tip.

Now, put about 1/2-3/4 cup of the chicken mixture in a burrito sized tortilla and wrap up.

Place burritos (seal side down) in hot oil. Let fry for about 4 minutes then flip and fry on other side. Drain on paper towels.

Serve on a bed of lettuce with your sauces on top.

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