{"id":3497,"date":"2017-09-18T18:56:55","date_gmt":"2017-09-19T00:56:55","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3497"},"modified":"2019-02-01T14:22:38","modified_gmt":"2019-02-01T21:22:38","slug":"crisp-chicken-burritos-taco-time-style-chimichanga","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/crisp-chicken-burritos-taco-time-style-chimichanga\/","title":{"rendered":"Crisp Chicken Burritos – Taco Time Style Chimichanga"},"content":{"rendered":"

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Taco Time Crisp Chicken Burritos<\/h1>\n

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<\/a> 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<\/a>, if you’re interested.<\/p>\n

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Crisp Chicken Burritos Filling<\/h2>\n

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.<\/p>\n

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Frying Crisp Chicken Burritos<\/h3>\n

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.<\/p>\n