Chicken and Mushroom Chimichangas

Ingredients

• 3 tablespoons vegetable oil , divided
• 0.5 cups diced onion
• 0.5 cups diced poblano peppers
• 0.5 cups sliced mushrooms
• salt and freshly ground black pepper to taste
• 12 ounces skinless , boneless chicken breasts, cut into 1/2-inch cubes
• 0.25 teaspoons ground cumin
• 0.25 teaspoons ground chipotle pepper
• 1 pinch dried Mexican oregano
• 1 tablespoon water , or as needed
• 4 ounces pepper Jack cheese , shredded
• 1 pinch cayenne pepper , or to taste
• 4 large flour tortillas
• 1 large egg white , beaten
• 0.25 cups guacamole , Optional
• 0.25 cups sour cream , Optional
• 0.25 cups salsa , Optional
• 0.25 cups cilantro leaves , Optional

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.

2. 2

   Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Add onion, poblano peppers, and mushrooms; season with salt and black pepper. Cook until soft, about 5 minutes; continue cooking until vegetables begin to brown, 5 to 10 minutes more.

3. 3

   Move vegetables to edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into center. Add chicken pieces to the center; season with cumin, ground chipotle, Mexican oregano, salt, and black pepper. Cook and stir until chicken pieces are browned, about 5 minutes.

4. 4

   Stir chicken and vegetable mixture together. Off heat, drizzle water over chicken mixture; scrape browned bits of food off the bottom of the skillet with a wooden spoon. Transfer mixture to a bowl; set aside to cool. Wipe the skillet clean.

5. 5

   Stir pepper Jack cheese into chicken mixture to combine; season with cayenne pepper, salt, and black pepper.

6. 6

   Heat the same skillet over medium heat until hot. Add 1 tortilla to the skillet; heat until warmed and flexible, about 30 seconds per side.

7. 7

   Place tortilla onto a work surface; spoon 1/4 filling in a line across middle of the tortilla. Fold bottom of tortilla just over filling; brush top and exposed inside parts of tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing filling. Roll tortilla to enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.

8. 8

   Heat remaining 2 tablespoons vegetable oil in the skillet over medium heat. Add chimichangas; cook on both sides until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet.

9. 9

   Bake in the preheated oven until tortilla is puffed up, golden brown, and outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga to serve.