Connect · Sneak Peek Recipe from Jane Butel's Southwestern Kitchen: Revised Addition

Sneak Peek Recipe from Jane Butel's Southwestern Kitchen: Revised Addition


Jane Butel's Southwestern Kitchen, fully revised and updated for a new generation of cooks, includes dozens of authentic family recipes (like this recipe for Pollo Verde Chimichangas!) and innovative dishes using the traditional ingredients of the Southwest.

Pollo Verde Chimichangas

This light yet flavorful filling is a favorite of mine. You can temper the spiciness by the quantity of jalapeño chiles you use.

2 quarts vegetable oil
4 (10-inch) flour tortillas
1 Tablespoon lard, if baking
2 skinless, boneless chicken breasts, poached in chicken broth and cubed
1/4 cup minced fresh jalapeño chiles or to taste
1/2 cup cilantro, coarsely chopped
4 garlic cloves, minced
1/2 cup sour cream or chicken broth*
Sour cream sprinkled with caribe chile
Salsa of your choice (optional)

Heat oil in a deep-fat fryer or heavy pot to 375°F (190°C) if frying. Warm the tortillas in a microwave oven or wrap them in foil and warm in a preheated 350°F (175°C) oven until they are pliable. Or warm them on a griddle or Mexican comal until soft.

If baking, heat an oven to 425°F (220°C) and generously grease a baking sheet and build the chimichangas on the sheet. This will assist in greasing the top of the tortilla, enhancing browning. Combine the chicken with the jalapeño chiles, cilantro, garlic, and sour cream. Taste and adjust seasonings. Place a rectangle of fi lling on each tortilla, smoothing it out to about 1/2 inch thick and allowing a margin of 2 to 3 inches all around the filling. Fold one side up about one-third of the way. Fold in each of the remaining sides to create a rectangle. Secure with wooden picks by stabbing each in, not weaving it, as this may cause a tear.

Fry in the hot oil until lightly browned and crisp. Or bake for about 12 to 15 minutes in a preheated 425°F oven until lightly browned. Serve garnished with sour cream, guacamole, or salsa, if desired.

Makes 4 chimichangas.

*Use the sour cream for a richer taste or the chicken stock for lower calories.

Head to to pre-order your copy today!  Jane Butel's Southwestern Kitchen: Revised Kitchen releases October 4, 2016.