Chicken Bacon Chimichangas

Tex-mex is a food style most families can agree on. These chimichangas are perfect for a party appetizer or a weeknight meal.

Nettie Frank shares how to put chicken and bacon together for a taste of the southwest.


Bacon Chicken Chimichanga


  • 1 onion- small diced
  • 1 Anaheim pepper- diced
  • 2 tomatillos – diced
  • 1 lb. bacon lardons
  • 3 chicken breasts
  • 1 bunch Cilantro- chopped
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 quart chicken stock
  • 2 cups shredded cheddar cheese
  • 1 package raw tortillas
  • 1 quart vegetable oil


1. Render the bacon in a large sauté pan.
2. Remove cooked bacon lardons from pan, set aside.
3. Sauté onions, Anaheim pepper and tomatillos. Sauté until golden brown.
4. Add chicken and sear both sides. Add salt and pepper.
5. Add chicken stock and cilantro. Cool on high for 15 min.
6. Shred chicken and add bacon.
7. In separate pan heat oil to 375 degrees.
8. Roll up the chimichangas, filling and cheese. Then fry each one until golden brown.
9. Serve with pineapple salsa and guacamole

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