chicken mole chimichanga with avacado relish

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

0

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   pepper pepper
•   salt salt
•   1/3 C pumpkin seeds, toasted, salted 1/3 C pumpkin seeds, toasted, salted
•   2 tsp lime zest, minced 2 tsp lime zest, minced
•   juice of 1 lime juice of 1 lime
•   1/4 C red onions, chopped 1/4 C red onions, chopped
•   1 small tomato, cubed 1 small tomato, cubed
•   2 medium avocados, cubed 2 medium avocados, cubed
•   Avocado Relish Avocado Relish
•   !/4 C vegetable oil !/4 C vegetable oil
•   4 flour tortillas, burrito size 4 flour tortillas, burrito size
•   1 C fresh spinach, stemmed 1 C fresh spinach, stemmed
•   2 Tbsp Baking Cocoa 2 Tbsp Baking Cocoa
•   1/4 C peanut butter, chunky 1/4 C peanut butter, chunky
•   1 chicken bouillon cube, dissolved in beer 1 chicken bouillon cube, dissolved in beer
•   1 cup dark beer 1 cup dark beer
•   2 tsp onion powder 2 tsp onion powder
•   2 tsp garlic powder 2 tsp garlic powder
•   1 Tblsp red pepper flakes 1 Tblsp red pepper flakes
•   2 C chicken breast, poached, shredded 2 C chicken breast, poached, shredded
•   1 Tblsp vegetable oil 1 Tblsp vegetable oil
•   Chicken Mole Chimichanga Chicken Mole Chimichanga

Instructions

1. Chicken Mole Chimichanga
   
   Heat 1 Tblsp vegetable oil in a large skillet. Add chicken, red pepper flakes, garlic and onion powders. Cook, stirring constantly, for 1 to 2 minutes until chicken is warmed through and coated evenly with spices.
   
   Stir in beer/bouillon mixture, peanut butter and cocoa. Bring to a boil. Reduce heat and simmer slowly for 5 to 10 minutes. Remove from heat.
   
   Line a tortilla with 1/4 C spinach. Cover with 1/4 of Mole mixture. Fold sides of tortilla over onto filling. Fold top edge of tortilla toward filling and roll tortilla closed like a burrito. Secure tortilla shut with tootpicks.
   
   Heat 1/4 C vegetable oil in a clean, large saucepan. Fry burrito seam side down 1 to 2 minutes until golden brown. Turn burrito over and repeat. Remove to paper-towel lined plate. Repeat with the rest of tortillas and filling.
   
   Allow to cool slightly. Serve with Avocado Relish spooned down length of chimichanga.
   
   Makes 4 servings.
   
   Avocado Relish
   
   Fold ingredients together gently. Season with salt and pepper to taste. Refrigerate until used.
   

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!