If you’ve never had fried Crisp Chicken Burritos, you’re really missing out. Most folks would just call these Chicken Chimichanga’s, and they wouldn’t be wrong either, but Taco Time likes to call them Crisp Burrito’s. I filmed and posted Taco Time’s Fried Crisp Bean Burrito recipe a while back, which is their original recipe, and those are phenomenal but they introduced these a few years later, with their beef recipe, and they quickly became one of my new favorite burritos. I order these every time I hit the drive through. You can make the Beef Crisp Burritos, using this same concept, by referring to my Chili No Beans recipe, if you’re interested.
Crisp Chicken Burritos Filling
The filling recipe for these Crisp Chicken Burritos is very simple and easy to make. It consists of four parts; cooked ground chicken, chopped onion, chopped green chili’s and cream cheese. Technically you could get away with using canned chicken, if you want to make it even easier, but I find that cooking my own chicken tastes better and it reduces the sodium content drastically. Now all you have to do is salt and pepper to taste.
Frying Crisp Chicken Burritos
The secret to Frying an open end Crisp Chicken Burrito is simple. Place about 4 ounces of the chicken and cream cheese mix in the center of a flour tortilla and spread it thin in the middle, leaving about a half inch of space on each end of the tortilla. Rolling the burrito tight is very important and sealing the end of the tortilla with a flour paste will insure that the burrito won’t unroll or unravel while frying. I can use a tooth pic to keep them together, if you prefer, but this is the professional way to do it.
Crisp Chicken Burritos Ingredients:
16 Flour Tortillas
2 lbs Ground Chicken, Breast, Thighs or both
8 oz Cream Cheese
1/2 Onion, chopped
4 oz Green Chilies, chopped
1/2 tsp Smoked Paprika, (optional)
Salt and Pepper to taste
1/4 cup of flour
1/4 cup of water
Oil for frying
Follow the directions in my Crisp Chicken Burritos video tutorial and deep fry at 350 degrees Fahrenheit for 2 to 3 minutes or until golden brown.
This Kalua Pork Burrito is so refreshing it’s like a tall cold glass of water, it’s that good. Hawaiian meets Tex-Mex and it’s not crudded up with too many spices or seasonings either. In fact, the only added seasoning in this entire combo is Hawaiian Sea Salt and Lime Juice. So the great thing about that is you’re completely relying on the flavors of all of the other natural ingredients. But, if you “just gotta”, add Cumin to the pulled pork.
Pork Burrito made from Leftovers
Carnitas is what you normally here or read on a menu when you’re ordering a Pork Burrito. But this particular burrito was the direct results of my leftover Kalua Pork that was served up on my birthday. So whether you call it Carnitas or just another Pork Burrito, you’re going to love this Wrap. And just so you know, the list of recipes that can be made from a Kalua Pork Roast goes on and on and I’ll list the recipes I’ve already posted down below as well as the original Kalua Pork Roast recipe. Also, I’ve got a great Seafood Enchilada recipe that will blow you’re mind, along with the original Salsa recipe I use in this video.
This Stuffed Peppers recipe will really surprise you. It’s got a perfect balance of Tex-Mex going on that is literally out of this world. It starts with Broiled Peppers, a mix of refreshing ingredients you’d normally find in South Western dishes, tossed with Chipotle Chicken, Creole Seasoning and then smothered with Cheese. I lay down a thin layer of my red Enchilada Sauce on a plate just before I add the Stuffed Peppers and place them back under the Broiler to melt the Cheese. When these Poblanos hit the table, Dinner is most definitely served!
There are a few other recipes you will need like Spanish Rice, Chipotle Chicken and Enchilada Sauce, to complete this recipe and they are listed below. Just Click the name in the recipe for the full ingredients and video tutorial for each one if you’re needing the exact ingredients!
Stuffed Peppers Ingredients:
8-10 Poblano Peppers
1 cup Spanish Rice
1 cup Chipotle Chicken
1 cup Enchilada Sauce
1 cup Colby Jack Cheese, grated
1 can Black Beans, strained and rinsed
1 can White Corn, strained
2 Green Onions, chopped
1 tomato, chopped
1 Garlic Clove, chopped
1 tbsp Fresh Cilantro, chopped
1/2 Lime, freshly squeezed
1 tbsp Olive Oil
Creole Seasoning, to taste