Cream Cheese and Chicken Chimichangas with Jalapeno Jelly!

Ingredients

• 6 lb Whole Chicken (cooked and shredded; can use rotisserie chicken)
• 1 packet Ranch Seasoning Packet (store‑bought ranch mix)
• 2 8‑oz blocks Cream Cheese (full‑fat, softened)
• 0.5 cup Green Onions (chopped; can use freeze‑dried or fresh)
• 12 oz Buffalo Hot Sauce (Crystal Louisiana style or any favorite buffalo sauce)
• 0.25 cup Pickled Jalapeños (chopped; optional for half of the chimichangas)
• 8 pieces Large Flour Tortillas (10‑inch; can use corn or low‑carb tortillas)
• 2 cup Vegetable Oil (high smoke‑point oil such as canola)
• 0.5 cup Jalapeño Jelly (store‑bought or homemade; served on the side)

Instructions

1. Cook the Chicken

   Place the whole chicken in a pressure cooker with enough water to cover it, seal, and cook on high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then remove and let cool.

   Time: PT35M

2. Shred the Chicken

   Using two forks, pull the meat apart into bite‑size shreds. Transfer to a large bowl and set aside.

   Time: PT5M

3. Prepare the Filling

   Add the shredded chicken, ranch seasoning packet, two cubes of softened cream cheese, chopped green onions, and buffalo hot sauce to the bowl. Using clean hands, mash and mix until the cream cheese is fully incorporated and the mixture is evenly coated.

   Time: PT10M

4. Warm the Tortillas

   Stack the tortillas and microwave for 15 seconds, or heat briefly in a dry skillet, just until pliable.

   Time: PT5M

5. Assemble the Chimichangas

   Place about ½ cup of filling in the center of each tortilla. For half of them, sprinkle a few chopped pickled jalapeños on top. Fold the sides in and roll tightly, seam side down.

   Time: PT10M

6. Heat the Oil

   Add vegetable oil to the skillet to a depth of about ½ inch. Heat over medium‑low until the oil reaches 340°F, using a thermometer to monitor.

   Time: PT5M

   Temperature: 340°F

7. Fry the Chimichangas

   Place chimichangas seam side down in the hot oil, keeping spicy and mild batches separate. Fry 3‑4 minutes until golden‑brown, then flip and fry another 3‑4 minutes. Remove and drain on paper towels.

   Time: PT10M

   Temperature: 340°F

8. Plate and Serve

   Cut each chimichanga in half at an angle for a fancy presentation. Ladle warm jalapeño jelly over the top or serve on the side for dipping.

   Time: PT5M

Nutrition Facts

Calories

540

Protein

30g

Carbohydrates

35g

Fat

30g

Fiber

2g