Tex Mex Favorite - Chicken Chimichanga

Chimichangas de Pollo

1 (3 1/2 pound) whole chicken
6 cups water
1 medium onion, studded with 2 whole cloves
2 stalks celery
2 large whole garlic cloves, peeled
1 bay leaf
2 tablespoons shortening
1 large onion, thinly sliced
1 garlic clove, minced
1 large tomato, cored and diced
1 jalapeno chile, chopped
1/4 teaspoon crushed leaf basil
1/8 teaspoon cinnamon
1/4 teaspoon crushed leaf oregano
1 teaspoon salt
1/8 teaspoon black pepper
8 flour tortillas, warmed

Garnish:
2 cups sour cream
1 cup guacamole
2 cups grated Cheddar cheese
Shredded lettuce (optional)
Tomato wedges (optional)

Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a medium-size stewing pot. Cook chicken at medium heat for approximately 1 1/2 hours, or until the chicken is tender. Allow chicken to cool, remove meat from bones, and chop.

Place shortening, sliced onion, and 1 minced garlic clove in a medium-sized skillet and saute mixture at medium heat until onion is tender. Add the chopped chicken, tomato, jalapeno chile, and remaining seasonings and simmer at low heat for 10-15 minutes.

Place approximately1/2 cup of chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom. Fold the sides in over the filling and roll the tortilla jellyroll style. Secure each roll with a wooden pick.

Heat 2-inches of shortening in a heavy pan at medium-high heat.

Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels.

Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4 cup of sour cream, 2 tablespoons of guacamole,1/3 cup of cheddar cheese, lettuce, and tomato wedges.

Yield: 8 servings

Middle Eastern Favorite - Fried Goat Cheese With Mint

1 (12 ounce) log goat cheese, well chilled
Flour (for coating)
1 egg, well beaten with 1/4 teaspoon dried thyme
and a grating of fresh nutmeg
Vegetable oil (for frying)
1 small onion, finely chopped
1 tablespoon balsamic or red wine vinegar
1 tablespoon olive oil
Salt and freshly-ground pepper, to taste
1/2 cup chopped fresh mint leaves

Slice the cheese into 1/2 inch thick rounds. Dredge with flour, dip into the egg mixture, and dredge with flour again. This may be done ahead, and the cheese rounds refrigerated until ready to cook.

Heat 1/4 inch of oil in a skillet over high heat until very hot. Carefully fry the cheese, a few at a time, until golden brown on both sides. Drain on paper towels.

Combine the onion, vinegar, olive oil, salt, pepper, and mint in a small bowl and toss to combine. Place a small bed of the mint mixture on each plate and top with the fried cheese.

Serves 4 to 6.