Recipe: Rainforest Cafe Pieces of Ate (Chicken Chimichangas)

RAINFOREST CAFE PIECES OF ATE (CHIMICHANGAS)

3 lbs. skinless, boneless chicken breast
3 tbsp. chili powder
About 1 1/2 cups orange juice
1 1/4 cups red onions, sliced 1/2-inch thick
6 tbsp. (3/8 cup) diced roasted red bell pepper
6 tbsp. (3/8 cup) minced fresh cilantro
1 1/4 cups corn kernels (thawed and well-drained if frozen)
3/4 cup canned black beans, rinsed and drained
6 tbsp. (3/8 cup) minced fresh garlic
1/8 cup cumin seeds, toasted
1 1/2 tbsp. Kosher salt
1 1/2 tbsp. coarse ground black pepper
2 1/2 tbsp. Tabasco sauce
2 cups shredded mozzarella cheese
1 egg
1/2 cup milk
16 eggroll wrappers
Cornstarch (for dredging)
Oil (for deep frying)
FOR SERVING:
Lime juice
Salsa for serving
Fried tortilla strips for serving

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.

Makes 16 chimichangas