Saving the day, killing Francis, regenerating limbs, and assembling a kick-butt team works up quite the appetite. This week's Franchisnal Feast is a favorite for every hungry hero: chimichangas.
Deep. Fried. Burrito. Those three words are enough to make the common man salivate. Beef, chicken, onions, and cheese wrapped up in a tortilla and fried to perfection? It’s little wonder why Deadpool loves them so much. He would kill for one. He would die for one. Then he would come back from the dead and devour one: the crispy, golden deliciousness of a chimichanga.
Deadpool might be a bag of squirrels but this recipe sure isn’t.
Stuffed with chicken, pork, and beef, it’s the best of all the worlds. It is massive and will serve an entire X-force (pre-wind advisory.) You can adjust the recipe for your personal preferences, but let’s face it, Deadpool would want as much meat as possible. While deep-fried is best, not everyone owns a deep-fryer because it’s not a standard piece of kitchen equipment (but it totally should be…) Since a non-deep-fried chimichanga is better than no chimichanga, this recipe will tell you how to bake it in the oven to get the same crispy, golden deliciousness that is good enough to make a grown man cry—or at least Wade Wilson.
Here’s our recipe for Captain Chimichangas—no, sorry, just Chimichangas. No Captain. The Captain was too much.
Ingredients:
1 cup shredded chicken, cooked
1 cup pulled pork, cooked
1 cup ground beef, cooked
2/3 cup salsa
2 cups chopped green onion
½ cup barbeque sauce
1 teaspoon vegetable oil
2 cups of shredded cheddar cheese
Taco seasoning
1 teaspoon dried oregano
2 tablespoons of melted margarine/butter
1 medium sliced jalapeño
Shredded chicken:
Put 2 large chicken breasts, boneless and skinless, in a slow cooker. About 1 pound of chicken uncooked.
Add the 2/3 cup of salsa (mild, medium, or hot per your preference.)
Add ¼ cup water or chicken stock.
Cook mixture in minimum 4-quart slow cooker on high for 2-3 hours.
Once tender and internal temperature of 165 degrees, shred the chicken with forks.
Pulled pork:
Put 1 teaspoon of vegetable oil to bottom of slow cooker pan.
Add 1 pork shoulder roust, 4 pounds, into the slow cooker.
Add 1 cup of chopped green onions.
Add 1 cup barbeque sauce.
Add 1 teaspoon oregano.
Cook mixture in minimum 4-quart slow cooker on high for 5-6 hours.
Once tender shred with forks.
Beef:
Cook 1 pound of ground beef in skillet on stove top.
Add taco seasoning.
Add ½ cup chopped green onions.
Cook until browned.
Let’s Chimichanga this:
Add equal parts chicken, pork, and beef to each of the open tortillas.
Add shredded cheese as desired to each open burrito.
Add remaining onions as desired to each open burrito.
Make as many burritos as desired, or as many will fit in your oven at a time.
Fold in ends and roll from the bottom to wrap the burrito.
Put seam-side down on greased baking sheet.
Brush melted butter on top of each burrito.
Bake at 400 degrees for 25 minutes or until golden.
Restrain your salivating enough to add some cheese on top, a little more salsa, and some fresh jalapeños!
It pairs nicely with a chilled margarita and our Geeky Gab podcast episode on Deadpool.
Wait for it…
A little longer…
No, it’s still too hot! You can't regenerate your tongue like Deadpool can.
Okay, now you can eat it. Go!
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