Smoked Pork Chili Relleno Chimichangas

Discussion in 'Pork' started by mgwerks, Mar 11, 2009.

  1. mgwerks

    mgwerks Smoking Fanatic

    A new combination of two old favorites, Chilis Rellenos and Chimichangas. Add some smoked pork butt to the mix, and the combination of flavors and textures comes out really nice!

    2 T vegetable oil
    1 medium onion, diced
    16 oz. mushrooms, sliced (I used Crimini)
    1 carrot, diced fine
    1 lg or 2 small jalapenos, minced
    1 orange (or red or yellow) bell pepper, diced small
    8 oz. smoked pork butt, chopped fine or pulled
    1 tsp cumin
    2 tsp garlic powder
    2 tsp chili powder
    salt and pepper to taste
    4 4 oz. cans whole peeled Hatch chiles
    6 oz. cheddar cheese, shredded
    6 oz. mozzarella cheese, shredded
    6 12" flour tortillas
    oil for frying

    In a large skillet, heat the vegetable oil over medium heat. Prepare all your vegetables as indicated above. Remove chiles from cans, reserving all liquid.
    Above: peppers, diced onions and big ol' flour tortillas.

    Below: sliced mushrooms, diced carrots, minced jalapenos and diced orange bell pepper.
    Put onions and mushrooms in skillet, stirring occasionally and sweating until mushrooms reduce and onions are translucent.
    Add pork, spices and the rest of the vegetables to the skillet. Mix well to incorporate, then add reserved pepper juice. Salt and pepper to taste.
    Turn off heat and allow filling mixture to cool. Prepare shredded cheese. Slice peppers down one edge and open them up as shown below.
    Heat tortillas until soft and pliable. Layer your cheeses down the middle as shown below.
    Lay out the chiles flat over the cheese and add the filling on top of the peppers. Keep the filling in a line down the center to make it easier to fold and roll.
    Begin the 'burrito fold' as shown below. Fold one long side over, then tuck the ends in.
    Now roll the entire folded chimichanga over on top of the remaining flap as shown below. Repeat for remaining tortillas. This does take practice, so don't give up!
    Refrigerate chimichangas to set up filling and shape. When chilled sufficiently, remove from refrigerator and secure tight with toothpicks. Before frying run them through the microwave for 45 to 60 seconds to warm the insides back up.

    Fry the chimichangas to complete the preparation.

    Fill with enough oil to fill it a bit over halfway up the sides of the burritos. Heat oilto 360 degrees. Fry until golden brown, then turn over and fry other side.

    Fill deep fryer with oil to proper level. Heat oil to 360 degrees. Put chimichangas in basket and lower into oil, frying to a golden brown.

    Remove from oil, remove and discard toothpicks, and drain over paper towels. Serve warm with toppings of choice. Even with the two jalapenos, it is not a particularly spicy dish. you can vary the type and number of peppers to suit your 'heat tolerance'. And this is what all this work brings you, served with sour cream, salsa and dried cilantro:

  2. vtanker

    vtanker Meat Mopper

    Dude! That looks great! I have my family send me 60lbs of green chilies from El Paso every August. I need to figure out how to save this. I will definitely try this one!
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They look really good! I'll have to give it a try.
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Dang it Mark! You sure know how to make me hungry. lol
    Looks excellent! [​IMG][​IMG]
  5. cigarbque

    cigarbque Smoke Blower

    That looks awsome. I will have to try that soon. Thanks.
  6. alx

    alx Master of the Pit OTBS Member

    Great job.Thanks for pics.
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    You just made an old man drool on the keyboard![​IMG] Thanks for the pics.
  8. desertlites

    desertlites Master of the Pit OTBS Member

    that looks really good-I love mex food-gonna give it a try.
  9. mgwerks

    mgwerks Smoking Fanatic

    Lots more Mex & Tex-Mex on my blog...
  10. blacklab

    blacklab Master of the Pit SMF Premier Member

    Sounds and looks awesome!!!
    Another thing on the to do list [​IMG]
  11. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    nice...i have never seen that....points here. and a definite will do !!!!!
  12. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Man that looks good!!!

  13. m1tanker78

    m1tanker78 Meat Mopper

    Nice job; it's been a while since I've done chiles rellenos so they're overdue. I'll be referencing your post when I make 'em for sure. Thanks,

  14. mharrison

    mharrison Newbie

    Really nice. I may have to do this! Thanks for sharing.
  15. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Those look really good. Nice job.
  16. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Yum! Gotta' try that!
  17. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Looks great! I saved the recipe to my word file. This one is a must do. Thanks for the post ..... points to you.
  18. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    All I can say is WOW!

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