DeadPool Chimichangas

The Merc with a Mouth loves this dish. Full of punchy Mexican flavours and a great dish to beat the weekend hangover. We may never know what goes on in Deadpool’s wacky brain but we do know that he loves saying Chimichanga! all the time.

Chimichangas were first cooked at El Charro Cafe in Tucson, in 1922. The lady who used to run the restaurant used to curse her cooks, however because her nieces used to work there she stopped cursing and started using the word Chimichanga. So maybe it is an indirect way to curse and hence Deadpool likes it.

Chimichangas are Tortillas filled with a chicken, rice, beans and olive mixture – rolled, fried or baked and topped with a piquant avocado mix, sour cream, cheese and tomatoes.

featured image :Tasteofhome

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Dead Pool Chimichangas

Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried or baked and topped with a piquant avocado , sour cream, cheese and tomatoes.

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Course

Dinner, Lunch

Cuisine

Mexican

Prep Time

20 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• 3/4 Cup chicken stock
• 1/2 Cup long grain rice
• 1/4 Cup fresh tomato puree
• 3/4 Cup onion diced
• 3 12 inch flour tortillas
• 2 Cups cooked chicken breast diced
• 1 Cup cheddar cheese grated
• 1/4 Cup black olives sliced
• 2 Cups Cooked Kidney beans mashed
• 2 Tablespoon vegetable oil
• 1 1/2 Teaspoons Cumin powder
• 2 Teaspoons chilli powder
• 3 Cloves garlic
• Salt to taste

Toppings

• 1/2 Cup sour cream
• 1/2 Cup avocado mashed
• 1/4 Cup tomatoes chopped
• 1/4 Cup cheddar cheese grated
• 1 lime cut into wedges
• 1/4 Cup coriander leaves chopped

Course Dinner, Lunch Cuisine Mexican Prep Time 20 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients 3/4 Cup chicken stock 1/2 Cup long grain rice 1/4 Cup fresh tomato puree 3/4 Cup onion diced 3 12 inch flour tortillas 2 Cups cooked chicken breast diced 1 Cup cheddar cheese grated 1/4 Cup black olives sliced 2 Cups Cooked Kidney beans mashed 2 Tablespoon vegetable oil 1 1/2 Teaspoons Cumin powder 2 Teaspoons chilli powder 3 Cloves garlic Salt to taste Toppings 1/2 Cup sour cream 1/2 Cup avocado mashed 1/4 Cup tomatoes chopped 1/4 Cup cheddar cheese grated 1 lime cut into wedges 1/4 Cup coriander leaves chopped

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Instructions

1. In a medium saucepan combine the broth, rice, tomato puree, and half of the diced onion and salt. Mix and bring to a boil; Keep the heat low and let it simmer for about 15 minutes, or until rice is tender.
2. Heat the tortillas in a pan so that they are soft enough to fold.
3. In another pan, add the cooked, mashed kidney beans to two tablespoons of oil and saute for 3 minutes. Add salt, cumin powder and chilli powder and further saute for 2 minutes. Keep Aside
4. Spoon equal portions of chopped cooked chicken, rice mixture, kidney beans, cheese, olives and the rest of the diced onions between the three tortillas.
5. Roll the tortillas into parcels and tuck in the sides to prevent contents from spilling.
6. Shallow fry them in oil until golden brown.
7. Place toppings on the fried chimichangas and serve.