Origin:
My kids and I all like spicy foods. Boneless Buffalo Wings are not just for “the big game day” in my house. For this reason, I decided to work on a quick easy recipe, with very few ingredients. I had a couple failed attempts, but we won’t go into those.
These can be cooked by many methods (trust me, I have tried most of them), but by far, frying them has the best results. Here are the ingredients, and directions. Please leave a comment at the bottom, and let me know what you think, or if you find a better method of cooking them (input and critique is always welcome).
I do realize that traditional buffalo sauce is hot sauce (usually Frank’s) mixed with butter, but we still call them Buffalo Chimis. The butter in the sauce is to drop the heat level of the sauce, and the frying oil does a great job of that, without losing the flavor of the sauce itself.
These can be cooked by many methods (trust me, I have tried most of them), but by far, frying them has the best results. Here are the ingredients, and directions. Please leave a comment at the bottom, and let me know what you think, or if you find a better method of cooking them (input and critique is always welcome).
I do realize that traditional buffalo sauce is hot sauce (usually Frank’s) mixed with butter, but we still call them Buffalo Chimis. The butter in the sauce is to drop the heat level of the sauce, and the frying oil does a great job of that, without losing the flavor of the sauce itself.
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10 large tortillas (11 inch is what I use) |
2 - 3 cups Frank's Hot Sauce |
1 lb. Colby/Jack cheese shredded |
1 cup Sour Cream |
1 small can diced green chiles |
1 Tblspn lime juice |
Enough vegetable or corn oil to fry in |
1 - 2 cups diced tomatoes |
5 - 6 cups shredded lettuce |
Enough toothpicks to have one for each chimi |
Directions:
1. Preheat oil to 350°F
2. Blend sour cream, green chiles, and lime juice in a food processor until smooth, then refrigerate. (I prefer putting it into a squirt bottle for drizzling over the chimis.
3. Steam tortilla to make it pliable, then coat both sides well with hot sauce
4. Place the filler on the tortilla (as shown in the video below) and roll the bottom edge of the tortilla over it. Then fold the sides over to seal, and continue rolling.
weave toothpick through the chimi to hold it closed while it cooks.
5. Slowly drop the chimi in the oil, and cook for 2 - 3 minutes.
6. Remove from the oil, and place on a paper towel lined plate to cool.
7. Once cool enough to work with by hand, remove the toothpick (very important)
8. Cut in half, and place over a bed of shredded lettuce, then drizzle the sour cream sauce.
9. Sprinkle with diced tomatoes and enjoy.
2. Blend sour cream, green chiles, and lime juice in a food processor until smooth, then refrigerate. (I prefer putting it into a squirt bottle for drizzling over the chimis.
3. Steam tortilla to make it pliable, then coat both sides well with hot sauce
4. Place the filler on the tortilla (as shown in the video below) and roll the bottom edge of the tortilla over it. Then fold the sides over to seal, and continue rolling.
weave toothpick through the chimi to hold it closed while it cooks.
5. Slowly drop the chimi in the oil, and cook for 2 - 3 minutes.
6. Remove from the oil, and place on a paper towel lined plate to cool.
7. Once cool enough to work with by hand, remove the toothpick (very important)
8. Cut in half, and place over a bed of shredded lettuce, then drizzle the sour cream sauce.
9. Sprinkle with diced tomatoes and enjoy.
Optional Filler:
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2 tspns Chili Powder | 1/2 tspn Ground Cumin |
1 1/2 tspns Paprika | 1/2 tspn Oregano |
1 tspns Onion Powder | 1/4 tspn Ground Black Pepper |
1/2 tspn Salt | 1/2 tspn Garlic Powder |
1 lbs. chicken breast tenderloins | 32 oz Chicken Broth |
1 1/2 - 2 cups water | |
Instructions: 1. Combine all of the dry ingredients in a bowl. 2. Boil chicken in chicken broth until it can be shredded by fork 3. Shred all of the chicken, then heat in a skillet on medium heat 4. Pour dry ingredients over chicken, and add water 5. Cook on medium heat until boil, then lower heat and simmer until sauce reduces almost completely (cook to your desired moisture level) 6. Remove from heat |