Chimichangas

Name: Chimichangas
Yield: 4
Cuisine: Mexican
Ingredients: 1 onion. finely chopped; 1 red pepper. chopped; 2 Chicken thighs (skinned and boned); 2 Green Chillies - medium finely chopped; 2 garlic cloves. finely chopped; 2 tomatoes chopped; 100g sweetcorn; 4 spring onions finely chopped; 4 tbsp pepper sauce; 4 flour tortillas; 1 iceberg lettuce. chopped. washed; 1 pot of sourcream; 1 tub of guacamole

Over a year ago 3,097 views

Serves: 4

Mexican Main Course

Ingredients

1 onion. finely chopped
1 red pepper. chopped
2 Chicken thighs (skinned and boned)
2 Green Chillies - medium finely chopped
2 garlic cloves. finely chopped
2 tomatoes chopped
100g sweetcorn
4 spring onions finely chopped
4 tbsp pepper sauce
4 flour tortillas
1 iceberg lettuce. chopped. washed
1 pot of sourcream
1 tub of guacamole

Accompaniment

Sponsored

Dancing Bull Sauvignon Blanc

Lovely and vibrant Sauvignon Blanc, with red grapefruit and crisp appley fruit. Winemaker Eric Cinnamon and winery Rancho Zabaco are know for making big and bold wines in Sonoma Valley and Dancing Bull is a great example of Californian production at its best. Rancho Zabaco is named for one of the original Mexican land grants in Northern Sonoma, which crosses over portions of the Russian River Valley, the area from which these grapes are grown. The wines are inspired by the bold spirit and rich heritage of the Spanish and Mexican pioneers who settled this rugged land. Buy this wine if you like: Aromatic white wine with a kick. Green pepper, ripe melon fruit and crisp acidity.

Description

Chimichangas - Tortillas packet with chicken and spice. The perfect food for friends :)

Method

1
Heat the sunflower oil in a pan and stir-fry the onion, pepper and chicken thighs over a high heat for 3-4 minutes until well browned. Add in the chillies, garlic, tomatoes and sweetcorn and cook for a further 2-3 minutes. Ensure that the chicken is cooked through! Next - stir in the pepper sauce and salad onions and set aside.Warm the tortillas in a hot dry frying pan until soft and flexible or over a naked flamed hob. Spoon a quarter of the cooled chicken mixture into the centre of the tortilla and fold over the edges to form a parcel.Heat a little oil in a pan and cook the chimichangas for 2-3 minutes on each side or until crisp and golden. Drain off excess oil. Serve hot with shredded lettuce and the guacamole and sourcream. Also add cheese if required.
Enjoy :)

Comments (1)

bacon_butty · Over a year ago

I made these yesterday and they were fab! Would definitely do again