Toasty on the outside and creamy on the inside, this easy dessert is sure to become a family-favorite treat. Nicole makes two-ingredient Nutella Hotteok, otherwise known as Korean Sweet Pancakes.
Do you want an authentic chimichanga dinner from the comfort of your own home? Nicole’s got you covered with the best chimichangas you’ll ever have!
0:00 Shredded Chicken
2:56 Homemade Refried Beans
4:18 How to Roll a Chimichanga
5:32 Frying Over the Stove
6:15 The Perfect Bite
Sprinkle salt, pepper, and garlic powder evenly over one side of the chicken breasts.
Heat olive oil in a large deep skillet over medium-high heat. Add chicken, seasoned side down, into skillet, and cook, undisturbed, until browned, 3 to 4 minutes. Flip chicken over and push to one side of the pan.
Add onion, garlic, chili powder, and cumin to the skillet and cook for 1 minute. Add 2 cups water and bouillon and gently stir until well combined.
Bring mixture to a simmer. Reduce heat, cover, and simmer gently until chicken is no longer pink at the center and juices run clear, about 20 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Remove chicken from pan and increase heat to medium-high; cook until broth mixture is reduced by about half. Shred chicken and add back to the pan, along with green chiles. Stir until well combined and remove from heat.
Whisk flour and remaining water together in a small bowl until smooth; set aside. Heat oil for frying in a large saucepan or Dutch oven over medium-high heat to 350 degrees F (175 degrees C). Set a wire rack over a rimmed baking sheet.
Place tortilla on work surface and spread about 3 tablespoons beans in the center. Top with 1/4 cup shredded cheese and 1/3 to 1/2 cup well-drained shredded chicken. Brush flour mixture lightly around edges of top half of tortilla. Fold sides of tortilla in just over edges of filling and fold bottom of tortilla up over filling. Press back on the tortilla to push the filling tightly together and continue to roll upwards. Lightly press the edges of the tortilla to seal tightly and set aside, seam side down. Repeat with remaining ingredients.
Carefully place 2 burritos into hot oil and cook, turning occasionally, until golden brown and toasted on the outside, about 2 minutes. Drain on the prepared baking sheet. Bring oil back up to temperature and repeat with remaining burritos.
Top as desired with warm queso, pico de gallo, cilantro and shredded lettuce, or other toppings, and serve immediately.
_________
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here: http://armagazine.com/subscribenow
Canadian subscribers, subscribe here: http://themeredithstore.ca/p-282-allrecipes-subscription.aspx
Facebook: http://www.facebook.com/Allrecipes
Instagram: https://www.instagram.com/allrecipes/
Pinterest: https://www.pinterest.com/allrecipes/
TikTok: https://www.tiktok.com/@allrecipes
This compound butter takes all of the flavors that you love from a Caesar salad and turns them into your kitchen’s new secret weapon. Nicole shows you how to make the multifaceted recipe for Caesar Butter!
Unlike other slow-cooked cheese dips, this easy recipe ditches the usual Velveeta for a ton of pepper jack, cheddar, and white American cheese. Nicole shows you how to make Million Dollar Dip with three pounds of cheese!
Nicole shows you how to make a Blooming Onion using an air fryer. Unlike frying in oil, the air fryer offers less of a mess to cleanup and crisps the onion just a much as it would over the stove.
