Shredded Chicken Chimichangas

[chilerelleno]

Smoked a couple of spatched chickens over a Mesquite/Hickory mix, at 375° it only took about 1.5 hours.



Shredded them and set the skins aside.
Added in some seasonings, salt, cumin, cayenne, paprika, Mexican oregano and dried lemon zest.





Using flour tortillas, I placed a generous amount of chicken and a blend of cheeses.
Rolled them up and fixed with toothpicks.





Prepped the fryer to 375° and fried the skins to cracklins, then fried the chimichangas.
The cracklins made for marvelous chef's snacks whilst cooking the rest.





Served them up with Arroz Mexicana, topped with homemade guacamole, salsa roja, sourcream and queso fresco.

 

[Sowsage]

I'll take two plates please! Looks very tasty. Always love seeing yourr mexican meals! Oh yea I'll take a side of those chicken cracklin as well!

 

[Archnemysis]

Shredded them and set the skins aside.

You had me in the first half...not gonna lie. I couldn’t understand why you would remove the skins. That’s the best part! Then I kept reading and saw the cracklings. Good plan. As Michael Jordan once said “screw them kids”. Those cracklings are for the chef.

 

[civilsmoker]

Very Very Nice!

 

[TNJAKE]

Very nice. Looks and sounds amazing. I'm a sucker for good Mexican

 

[jcam222]

All looks awesome but man I’d LOVE those chicken skins!! Overall homerun meal Chile!! Must be the flavor of the weekend as I’m going some Mexican tomorrow as well.

 

[sawhorseray]

I call them flautas but call them whatever you like those look delicious! The toppings, rice, and cracklins, perfect. Great piece of work Chile, huge Like! RAY

 

[Smokin' in AZ]

Dang John I LOVE chimichangas ....my absolute favorite mexican food, and those look fantastic.

Nice job.

Great Big Like!

John

 

[Winterrider]

Just wow. . . Look very tasty !
Like

 

[Central PA Cowboy]

Very nice, Chile! I love seeing your Mexican dishes. Lots of different flavors much like that of Indian, Thai, Ethiopian, etc.

I love the food we have in the states, but there are so many great cuisines outside of the US that seem to be under appreciated here.

 

[chilerelleno]

Thanks for all the replies and Likes, greatly appreciate it.
Mexican food is a definite favorite here.

These were so big I had a hard time calling them Flautas, my wife said those are big enough to be Chimichamgas, so they are tagged thusly.

Poultry skin cracklins are da'bomb!
I love big sections of turkey skin, I pan fry it like bacon and use it to top turkey sammies.
OMG'osh, in Open Faced sammies with gravy!

 

[chopsaw]

Great Meal right there . Nice work .

 

[smokerjim]

I never had one but they do look great

 

[uncle eddie]

O heck ya! Like!

 

[b-one]

Looks great, last chimi I had was all but frozen on the inside, go figure it was from a supposedly popular local establishment.