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Chicken chimichangas
By : Method
Wrap tortillas tightly in foil and heat them for 10 mins. Spoon about 2-3 thsp. of the chicken filling in the centre of each tortilla. Sprinkle grated cheese over it. Fold in the opposite sides of the tortilla over the chicken filling. Now fold the tortilla upward from the bottom. Secure the ends with toothpicks, ensuring that the filling does not spill through.
Take a deep saucepan, pour 1 inch deep cooking oil. Heat the oil. Fry the filled tortillas 3 at a time until crisp and golden in colour on each side. Drain on absorbent kitchen towels. Keep the chimichangas warm in a hot oven while you fry the rest.
Line a serving tray with lettuce. Remove toothpicks and place chimichangas on the lettuce. Top with salsa.
Chicken Filling:
- Saute the chicken, onion and garlic until the onion is tender and the chicken is well browned. Drain off the fat.
- Put the wok back on heat, add rest of the ingredients and cook for a few more mins to heat through. Set aside.
Chimichangas
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Image: Flickr/creativecommons pointnshoot
Ingredients:
8-9 flour tortillas (10 inch)
Oil
3 cups (approx.) of spicy chicken filling
1&1/4 cups grated cheddar cheese
3&3/4 cups shredded lettuce leaves
8-9 flour tortillas (10 inch)
Oil
3 cups (approx.) of spicy chicken filling
1&1/4 cups grated cheddar cheese
3&3/4 cups shredded lettuce leaves
Spicy Chicken Filling:
450 gms. boneless chicken breast, minced
1 medium onion, chopped
3 cloves garlic, minced
2 green chillies, deseeded and chopped
2 tsp. red chilli powder
½ tsp. cumin powder
Salt to taste
Oil
RECIPES BY REHANA KHAMBATY
