What is your passion?
First off, let’s take family off the table. Yes, you are passionate about your family…your kids….yeah, we all have that.
What are you passionate about? What do you live and breathe for? What do you end up talking to strangers on a plane about? Is it gardening? Religion? Pet? Sports? Video Games? It has to be something.
I don’t always understand someone else’s passion, and in some cases (particularly on the political front) don’t agree with it, but I can respect it if someone is truly passionate about it.
Me? Thanks for asking. I think I have two. The first? Cooking. I could talk about cooking for hours. In my spare time I can be found cruising recipe sites for something interesting. I go to the local farmer’s market even when I am not planning to purchase anything, just to walk around to get inspiration for cooking. For my long-time subscribers, this should not be a surprise as I have been posting here every day for almost three years.
My other passion? Ohio State. Mostly football, but lots of things involved with the university. I live and bleed scarlet and grey. When I die, if my family wants to hold some of ceremony, I should be dressed in my Buckeye gear. As I am writing this, I am about to drive 17 hours to New Orleans, pay $300 for a ticket sitting way up in the top part of the stadium to watch a game and then drive 17 hours back home. Yup. I’m passionate about Ohio State Football.
How about you?
Chicken Chimichangas with Sour Cream Sauce
Recipes like this is one reason for my passion. It is simply delicious!
This takes some time and there is quite a bit to it.
The chicken is simmering.
Making the chimis.
You have to keep them together for the oil, so I used 3 toothpicks each.
Out of the oil and ready for eating!
Delicious!!
Chicken Chimichangas with Sour Cream Sauce
Prep Time: 25 Min | Cook Time: 40 Min | Servings: 8 servings |
Ingredients:
2 large skinless, boneless chicken breast halves
3 cups water
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 (7 ounce) can chopped green chilies, divided
1/2 cup diced onion
3 large cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
1 cube chicken bouillon
1/2 cup sour cream
salt and pepper to taste
oil for frying
8 (8 inch) flour tortillas
8 ounces shredded Monterey Jack cheese
Directions:
Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place a tortilla onto your work surface, then spoon about 1/3 cup of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.
Nutritional Info: Amount Per Serving Calories: 506 | Total Fat: 30g | Cholesterol: 72mg Powered by ESHA Nutrient Database
Rantings of an Amateur Chef 
I think mine are food/cooking, books, and Disney World. I also have a passion for teaching my daughter new things, which includes traveling so she can encounter new experiences.
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Mine? Cookery, music, comics, and Millwall FC. I’ve been looking for a good chimichanga recipe for a good while. And now I’ve found one. Thank you!
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My passions are: cooking, photography, sci fi, NASA, and of course testing. And your chicken dish looks awesome!!
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