Crispy Chicken Chimichangas with Black Beans and Avocado
These chicken chimichangas combine lime-marinated chicken thighs, black beans, avocado cream, and melted cheese inside golden flour tortillas. A thick filling and a snug fold make the difference: the tortilla should blister in the pan without splitting or leaking. Give the beans time to drain before you start assembling.
Ingrédients
- 1 1/2 lb boneless skinless chicken thighs
- 1/4 cup fresh lime juice divided
- 1 tablespoon smoked paprika
- 3 garlic cloves divided
- 1 jalapeño seeded and finely chopped, divided
- 1 tablespoon plus 1 teaspoon chopped fresh oregano divided
- 1 teaspoon fine salt divided, plus more to taste
- 2 small ripe avocados about 1 cup mashed flesh
- 2 to 4 tablespoons sour cream as needed
- 1 cup cooked black beans rinsed and thoroughly drained
- 4 oz Monterey Jack or mild cheddar shredded, about 1 cup
- 6 large flour tortillas about 12 inches across
- 1 tablespoon neutral oil for cooking the chicken
- Neutral oil for shallow frying enough for a 1/2-inch depth
Instructions
- Blend 3 tablespoons lime juice, paprika, 2 garlic cloves, half the jalapeño, 1 tablespoon oregano, and 3/4 teaspoon salt. Coat the chicken, cover, and refrigerate for 30 minutes.
- With clean equipment, blend the avocados, 2 tablespoons sour cream, remaining lime juice, garlic, jalapeño, oregano, and salt. Add more sour cream only as needed for a thick spread, up to 4 tablespoons total. Refrigerate.
- Preheat the oven to 350°F. Heat 1 tablespoon oil in an oven-safe skillet over medium-high heat. Lift chicken from marinade and discard used marinade. Sear about 2 minutes per side, then finish in the oven about 15 to 20 minutes, until every thick piece reaches 165°F.
- Rest chicken 5 minutes, then cut into short strips on a clean board. Leave excess juices behind.
- Fold the drained black beans into enough avocado cream to coat them thickly without making a loose sauce.
- Warm tortillas until flexible. Divide chicken, bean mixture, and cheese among them, using about 3/4 to 1 cup filling per tortilla and reserving any excess.
- Fold in both sides and roll tightly. Secure seams with wooden toothpicks and count them.
- Heat a 1/2-inch depth of oil to 350°F in a heavy, high-sided skillet. Fry in small batches, seam-side down first, about 2 to 3 minutes per broad side, turning edges briefly as needed, until golden and hot through. If using chilled cooked filling, verify a 165°F center.
- Drain on a rack, remove all toothpicks, rest 2 minutes, and serve.
Vidéo
Notes
Use fully cooked beans and large flour tortillas. Reserve excess filling rather than overfilling. Calories are approximate and depend particularly on tortilla size and frying-oil absorption. Refrigerate leftovers within 2 hours, use within 2 to 3 days, and reheat to 165°F.