Low carb tortillas make a great substitute for anyone watching their carbs!! We hope you enjoy these amazing Texmex chimichangas! We sure did!!
Course Main Course
Cuisine Mexican
Equipment
Smoker
Ingredients
3Boneless chicken breasts
Duck fat spray(or any binder)
½stickbutter
1tbsBacon fat
8ozGrated cheddar cheese
¼cupDiced white onion or shallots
112 oz canRefried beans
½cupOnion
½cupCilantro(optional)
Large tortillasRegular or Low Carb
Sauce
¾-1cupMayonnaise
¾-1cupMexican Crema
½cupMilk
1tbsHot sauces
3tbsHidden Valley Ranch seasoningv
Instructions
Pre-Heat smoker (or oven) to 300 degrees
Spray chicken breast with duck fat or similar cooking spray – slice cross hatch into tops and season generously with BBQue Texas – Cluckin’ Good Rub. Place in a foil pan with ½ stick of butter and place on smoker. Cook for approximately 1.5 to 2 hours or until chicken reaches 165 internal temp.
While chicken is cooking prepare refried beans with 1 tbs of bacon fat and 1 tbs of BBQue Texas Cluckin’ Good Rub set aside.
Prepare the spicy ranch sauce as follows:
In a Tupperware container, add mayo, Mexican crema, milk, hot sauce and hidden valley ranch seasoning, shake well and place in the fridge.
Once the chicken is ready, remove it from the smoker and dice into ½ to 1 inch pieces combine with refried beans, cheddar cheese and diced onions.
On a cutting board, place your large tortilla add ½ cup of the chicken cheddar mixture and roll up the tortilla nice and tight. Repeat this process until your mixture is gone.
In a large pan, add vegetable oil and heat to 300 to 350 degrees. Place the assembled chimichangas into the hot oil (seam side down at first) and cook for approximately 2 to 3 minutes per side or until golden brown.
Remove from the pan and rest on a paper towel.
Place the chimichanga on a plate, add your favorite salsa, more cheese, cilantro (optional) and a healthy amount of the spicy ranch sauce and enjoy!