Woodfire Chimichangas bring smoky citrus chicken, Monterey Jack cheese, and a crispy tortilla together with a green chili sauce on top. This Deadpool inspired recipe takes maximum effort, but Dad says the result is worth it.
Inspired by the RSVLTS Deadpool chimichanga shirt, this recipe gives Dad an excuse to say chimichanga repeatedly and fire up the Ninja Woodfire. There is smoked chicken, there is cheese, and there is a sauce made with smoked peppers, onion, and garlic. Meanwhile, the closest thing Dad owns to a sword makes an appearance, because apparently ordinary chopping would not deliver enough Deadpool energy. The food gets plenty of attention too, with citrus in the chicken and a smoky sauce that Dad keeps on the mild side.
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Ninja Woodfire Chicken Chimichangas
Equipment
- Ninja Woodfire Outdoor Grill
Ingredients
Dad Dust
- 120 grams Granulated garlic
- 120 grams Granulated onion
- 1 tablespoon MSG
Smoked green chili sauce
- 3 Poblano peppers
- 4 Cubanella peppers
- 2 Jalapeño peppers
- 1 Onion chunked
- 6 Cloves Garlic
- Avocado oil a little
- 1 teaspoon Dad Dust to season peppers
- 1 teaspoon Salt to season peppers
- ¼ cup Orange juice
- ¼ cup Lime juice
- 2 tablespoon Butter
- 1 teaspoon Salt Add more to taste
- 1 teaspoon Cumin
- 2 cups Chicken stock
Chicken
- 3 lb Boneless, skinless chicken thighs
- 1 teaspoon Oil a little
- 1 teaspoon Black pepper to season
- 1 teaspoon Salt to season
- 1 teaspoon Dad Dust to season
- 3 Cloves Garlic pressed
- ½ cup Orange juice
- ½ cup Lime juice
- 1 Onion diced
- 2 Cup Chicken stock Enough to cover for braising
- 2 Bay leaves
Assembly
- 1 PKG Large tortillas
- 8 Oz Monterey Jack Cheese Use as much as you like
- 1 teaspoon Avocado Oil For misting
- 1 Lime Optional fresh squeeze
Instructions
Make the Dad Dust
- Mix 120 grams granulated garlic, 120 grams granulated onion, and 1 tablespoon MSG in a shaker with enough room to shake. Close and shake until evenly mixed.
Smoke the vegetables and marinate the chicken
- Fill the Ninja Woodfire hopper with charcoal pellets, don't forget to do the Dad Shake. Set Smoker to 250°F (121°C) for 2 hours. Coat peppers with a little avocado oil, Dad Dust, and salt. Place in the air fry basket with the chunked onion and garlic. Smoke for 2 hours.
- Mix chicken thighs with a little oil, black pepper, salt, Dad Dust, pressed garlic, ½ cup orange juice, ½ cup lime juice, and diced onion. Mix thoroughly, separating the thighs. Add a little more salt, Dad Dust, and pepper as shown in the video. Cover and refrigerate while the vegetables smoke, about 2 hours.
Blend the sauce
- Trim the smoked pepper ends and remove some seeds to suit your desired heat. Blend peppers, smoked onion and garlic, ¼ cup orange juice, ¼ cup lime juice, butter, 1 teaspoon salt, cumin, and 2 cups chicken stock. Taste; Dad adds about 1 additional teaspoon salt and blends again.
Smoke and braise the chicken
- Reset Smoker to 250°F (121°C) for 2 hours, checking and topping off pellets as needed. Smoke the chicken for 1 to 2 hours until it reaches 165°F (74°C), checking and flipping occasionally. Keep the remaining marinade refrigerated for braising. In the video the chicken takes about 1 hour.
- Place chicken in a braising vessel with the reserved marinade, about 2 cups chicken stock, and a couple of bay leaves. Increase Smoker to 300°F (149°C) and cook about 1 more hour until shreddable. Shred chicken in a bowl and mix in some braising juices.
Assemble and air crisp
- Set Air Crisp to 400°F (204°C) with Woodfire smoke on. Warm a large tortilla in the microwave. Add chicken and ¼ cup shredded Monterey Jack cheese. Use as much as you like. Fold in the ends and roll. Each tortilla makes one chimichanga.
- Mist the tortilla with oil and air crisp about 6 minutes, checking and flipping if needed. Spoon the green chili sauce on top. Let cool enough to eat and add a fresh squeeze of lime if desired.
Video
Notes
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Woodfire Chimichangas with Maximum Effort
Deadpool provides the inspiration, but chicken chimichangas are the main event. Dad loves the character, the movies, and especially the shirt behind this video. He also points out that Deadpool's chimichanga connection is largely about how much fun the word is to say. Naturally, that leads to saying it again. Chicken chimichanga might be even better. By the time the finished tortilla gets its cross section reveal, the joke has become a smoky, cheesy meal that earns an enthusiastic taste test.
There is also the question of why you should never enter a contract with Wolverine. Dad's answer is his retractable claws. That sets the tone for a cook that includes the Dad shake, an ambitious onion cutting moment, and plenty of commentary while the smoker works. However, the finished food still gets the final word. Dad calls the chicken fantastic before it ever goes into a tortilla, then gets distracted by how good the finished chimichanga tastes.
The Smoky Green Chili Sauce
The sauce brings together poblano peppers, Cubanella peppers as named in the video, and jalapeños. Dad chooses this combination because he wants something mildly spicy that the family might enjoy too. He mentions habaneros as an option for someone who wants more heat, but keeps his own batch milder. After smoking, he removes some seeds and keeps the option of adding them back. Consequently, the sauce is built around his own taste test instead of a promise that every batch will have identical heat.
Smoked onion and garlic join those peppers, along with orange juice, lime juice, butter, cumin, salt, and chicken stock. Dad tastes the blended sauce and finds a hint of spice, then adds another teaspoon of salt. The finished green chili sauce goes over the top of the chimichangas. That gives the smoky pepper mixture its own place in the finished dish while keeping the filling focused on chicken and cheese. It is an important part of the recipe, even though the tortilla filling itself stays simple.
Citrus Chicken Worth Tasting First
Boneless, skinless chicken thighs are Dad's choice here. The marinade combines orange juice and lime juice with onion, garlic, oil, salt, black pepper, and Dad Dust. While the vegetables smoke, the chicken spends about two hours in the refrigerator. Later, the chicken gets its own time in the smoker followed by a braise with chicken stock, bay leaves, and the reserved marinade. Those two stages produce chicken that Dad can shred and mix with some of its cooking juices.
Before assembling anything, Dad tastes the shredded chicken. His reaction calls out the chicken flavor and citrus, followed by an enthusiastic verdict. That matters because this filling does not depend on a long list of extras inside the tortilla. It has the smoked and braised chicken, plus freshly shredded Monterey Jack. Dad notes that he meant to cold smoke the cheese ahead of time but forgot. Therefore, this version uses the cheese as shown, without adding a cheese smoking step that never happened.
Woodfire Chimichangas with a Crispy Finish
The last stage uses the Ninja Woodfire's Air Crisp setting with Woodfire smoke left on. A spritz of oil helps give the tortilla the fried taste Dad is looking for. After cooking, he cuts into the chimichanga and admires the cross section. Then he tastes it before letting it cool enough, which is a very Dad way to reach the finish line. He also suggests a fresh squeeze of lime. The sauce goes on top, completing the combination of chicken, cheese, crisp tortilla, and smoky peppers.
This recipe makes about 3 to 4 chimichangas, depending on tortilla size and how much you fill them. Each tortilla makes one chimichanga. Start with one package of large tortillas and an 8 ounce block of Monterey Jack, using about a quarter cup of cheese in each. For the cheese, Dad's note is simple: Use as much as you like. Finally, his suggestion is to make the chicken and sauce ahead so the remaining assembly feels much easier. Maximum effort now can mean a simpler chimichanga finish later.
Ingredient and Equipment Links for Woodfire Chimichangas
Like Dad's Shirt?
Check out RSVLTS.com.
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https://ninjakitchen.pxf.io/k0JNLN
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Go check out Dad's YouTube channel for all kinds of great cooking videos and food related content.
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