Chicken Chimichanga Appetizers made with Rhodes Frozen Dough. Easy, Fast and SO Delicious! Clcik here for the full article.
Chicken Chimichanga Appetizers
I discuss my recipes with my husband who has been insistent that I come up with a new appetizer. His only request was that it be very easy, very fast, and very good so that he can help during our dinner parties by making it himself and get all of the credit. These fab Chimichangas were the answer.
- 12 Rhodes Dinner Rolls
- 13 oz can Chicken in water, drained
- ½ cup Corn, drained
- ½ cup Mozzarella Cheese, shredded
- ½ cup Salsa (your level of spiciness)
- 4 cups Vegetable Oil (or the amount your skillet needs)
Take your 12 Rhodes dinner rolls and place them on a plate until they defrost. You can use them as soon as you can poke down the center with your finger. Just don’t poke a hole through it.
Place your chicken in a bowl. Make sure the water has been all drained out. The Chicken will be in clumps so you will need to use a fork to flatten the chicken clumps. This will make sure your chicken is all shredded.
Now add your corn. If you use frozen corn, make sure it is thawed and drained. If you use canned corn, make sure it is drained. I used canned corn for this recipe.
Now add your Salsa. I used a Mild Salsa made by Herdez because it contains all the spices you will need for this recipe.
Finally, add your cheese and mix well.
Take a defrosted roll and flatten it with your hand. Then you can tug at it to stretch it out in all directions. Do not use flour but just lay it flat on the counter.
Now add the mixture to the center.
Take the very end and fold it to cover the end of the mixture. Then pinch the dough down to create a seal. Do the same on the other end.
Now bring the top dough down to the bottom dough edge and pinch down to seal.
You are not done yet, now take the area where the dough connected and roll it upward so that it connects with the dough surface and you are left with a burrito looking structure.
Make sure that your Chimichanga is pinched closed properly on all sides. Now do the same with all rolls.
In a frying pan or a fryer, heat your oil to 350 degrees F. I always add a small piece of bread to see how the oil is bubbling before I add the Chimichanga. The oil should be rapidly bubbling around the Chimichanga.
Fry each Chimichanga until they are dark brown. I always place them on paper towels to remove the excess oil.
You can use Salsa, Guacamole, or Sour cream as your dipping sauce. I used more of the same Salsa I used in the recipe as my dipping sauce and it worked great. You can arrange your appetizer as you please.
My neighbor Ron Brown came over to be the first to try these Chimichangas. He gave them 8 out of 10. My husband arrived a moment later and tried them himself. He loved them too. Ron left with a few to share with his wife and my husband devoured the rest on the spot. The only complaint I received was that I did not make enough for their fill. To that I had to remind them it was meant as an appetizer. It was agreed that these would make a great entrée as well. However you wish to serve these, I am certain you will enjoy them.
Chicken and Cheese ChimichangasServings: 12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min
Your favorite Mexican taste treats have just come home to you and are so easy when you start with convenient frozen dough. Put this recipe in your Cinco de Mayo file for future reference.Chicken and Cheese Chimichangas
12 Rhodes Texas rolls, thawed and risen
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1-1/2 cups shredded, cooked chicken
1 cup grated cheddar cheese
vegetable oil for frying
salsa, sour cream and grated cheese, if desired
Sauté onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese.
Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal.
Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each Chimichanga approximately 3 minutes on each side.
Serve with salsa, sour cream and grated cheese, if desired.
Variation: Instead of frying, these can be baked at 350°F 20 minutes.