Dear Pennies & Pens,
If you’ve been following me on Twitter @LoudPen or Instagram @LoudPen you know that I love to use the hashtag #skintyfatgirl. I started using it one day while talking about food because I am a self-prescribed Skinty Fat Girl meaning I love food but I can’t seem to gain any weight. I also love to cook and I’m forever in the kitchen whipping up some tasty confection.
In essence, I figured it would be cool to occasionally share cool recipes with you all. I’ll admit this won’t happen often because food blogging is really hard. Not only did I have to worry about actually preparing the food but I also had to stress over taking photos of the food. And since I was taking photos for this post, I of course wanted the photos to make my food look appetizing otherwise there would be no purpose. I guess that’s why I never officially got into style blogging. Who has time for all that?!
Moving on, for the past few years my BFF and I have been obsessed with Chicken Chimichangas. Chicken Chimichangas are a Mexican dish and are similar to burritos only they are deep fried. Chicken Chimichangas include chicken, rice, peppers, jalapeno peppers, chicken broth, onions, cheese, and are wrapped into a tortilla to be deep fried (or baked if you’re looking for a healthier option). My BFF and I discovered them at our favorite Mexican restaurant in my hometown of Cincinnati.
A couple of weeks ago, I made them at home. Here’s what I learned:
- Boil the rice in chicken broth and water to give it more flavor. Also salt the rice with iodized salt
- Bake the chicken in chicken broth with peppers (green, yellow, and red) and jalapeno peppers
- Be sure to season the chicken with seasoned salt and pepper
- Once the chicken and rice are done, they are ready to be put into the tortillas
- Make queso cheese aka a combination of mango salsa and queso cheese (either velveeta or shredded queso cheese) to put into the chimichanga
- Heat the tortillas in the microwave in a paper towel
- Combine the rice, chicken, peppers, and queso then put them into the tortillas
- Rolling tortillas is hard and I’m not good at this
- Fry the tortillas in a skillet instead of deep frying to be healthier
- Baked chimichangas are good but the fried ones are so much better
- Make a “salad” of lettuce, cucumbers, mango salsa, queso cheese, and sour cream to top the chimichangas.
So after what seemed like hours of cooking and prep, I finally finished my Chicken Chimichangas. I must admit they tasted pretty amazing and I was very pleased with the results. Here’s a link to an official recipe: allrecipes.com/Chicken-Chimichangas
And there it is. de la Pen…All Pen Everything.
P.S. For All Pen Everything…All the Time —
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