Rainforest Cafe at Disney Springs Marketplace serves American cuisine for lunch and dinner in a jungle oasis teeming with exotic sights and sounds.
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chimichangas
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Ingredients
- 3 pounds skinless boneless chicken breast
- 3 tablespoons chili powder
- 1 1/2 cups orange juice
- 1 1/4 cups red onions sliced 1/2 inch thick
- 6 tablespoons diced roasted red bell pepper 3/8 cup
- 6 tablespoons minced fresh cilantro 3/8 cup
- 1 1/4 cups corn kernels thawed and well-drained if frozen
- 3/4 cup canned black beans rinsed and drained
- 6 tablespoons minced fresh garlic 3/8 cup
- 1/8 cup cumin seeds toasted
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons coarse ground black pepper
- 2 1/2 tablespoons Tabasco sauce
- 2 cups shredded mozzarella cheese
- 1 egg
- 1/2 cup Milk
- 16 eggroll wrappers
- cornstarch for dredging
- oil for deep frying
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Ingredients
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Instructions
- Sprinkle enough chili powder to cover chicken. Using plastic gloves, make sure chicken is well coated. Place chicken in a bowl and pour enough orange juice over chicken to cover. Marinate 30 minutes.
- Broil the sliced onions until soft and well charred, but not burned; allow to cool. Place chicken in broiler and cook until an internal temperature of 140 degrees F is reached, cool.
- When onions and chicken have cooled, dice into 3/8-inch pieces, place in a large bowl with the roasted peppers; add the cilantro, corn, black beans, garlic, toasted cumin seeds, salt, black pepper, Tabasco sauce and cheese. Mix thoroughly.
- In a separate bowl make egg wash by beating the egg, then mixing in the milk.
- Lay 1 eggroll wrapper on a clean dry table with the points at 12, 3, 6 and 9 o'clock. Using a pastry brush, lightly brush the edges of the wrapper with the egg wash. Place 1/3-cup filling in the center of each wrapper - spread horizontally between (but not as far as) the 3 and 9 o'clock corners. Take the 6 o'clock corner and pull tightly over the chicken mix. Fold in the 3 and 9 o'clock corners and tightly roll closed. Roll in cornstarch. The chimichanga should be 4-inches long and 1-inch in diameter when completed.
- Place chimichangas in hot cooking oil and deep-fry until golden brown. Cut on the bias and squeeze lime juice into openings. Serve with salsa and fried tortilla strips.
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