Smoked Chicken Chimichangas

Ingredients

• 13 cup Smoked chicken, shredded(420g)
• 21 Red bell pepper, diced(120g)
• 31 Green bell pepper, diced(120g)
• 41 Onion, diced(150g)
• 50.5 bunch Cilantro, chopped(20g)
• 61 Tomato, chopped(120g)
• 71 Jalapeno, diced(15g)
• 80.5 cup Vegetable oil(110g)
• 91 teaspoon Cumin(2g)
• 101 teaspoon Garlic powder(3g)
• 111 teaspoon Chili powder(2.5g)
• 120.5 teaspoon Black pepper(1g)
• 131 teaspoon Salt(6g)
• 141 cup Heavy whipping cream(240g)
• 158 oz Cream cheese(227g)
• 162 cup Colby Jack cheese, shredded(200g)
• 178 Flour tortillas (large, burrito size)(480g)

Instructions

1. 1Shred the smoked chicken and set aside.
2. 2Dice the red bell pepper, green bell pepper, and onion. Place them in a bowl.
3. 3Chop half a bunch of cilantro finely and set aside.
4. 4Roughly chop the tomato and set aside.
5. 5Slice and dice the jalapeno, removing seeds and stem. Add to the bowl with bell peppers and onion.
6. 6Heat a pan over medium-high heat and add enough oil to coat the bottom.
7. 7Add the bell peppers, onion, and jalapeno to the pan. Sauté until softened.
8. 8Season with cumin, garlic powder, chili powder, black pepper, and salt. Stir to combine.
9. 9Once vegetables are soft, add the chopped tomato and a small handful of cilantro. Cook until tomatoes begin to break down.
10. 10Pour in the heavy whipping cream and bring to a simmer.
11. 11Add the shredded smoked chicken and stir to combine.
12. 12Add the block of cream cheese and stir until fully melted and incorporated.
13. 13Turn off the heat and add the shredded Colby Jack cheese. Mix until melted and combined.
14. 14Heat about 1/3 inch of oil in a frying pan over medium-high heat.
15. 15Spoon the chicken mixture onto each tortilla. Fold in the edges and roll tightly.
16. 16Place the chimichangas seam side down in the hot oil. Fry for about 2 minutes per side, until golden brown.
17. 17Remove from oil and drain on a plate lined with paper towels.
18. 18Serve hot, optionally topped with extra cheese and with rice on the side.