Chimichangas

Ingredients:

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  • 10 Wheat Tortillas 26 cm +
  • 1 can Refried Bayo Beans +
  • 4 Chicken Breasts shredded OR Beef Steaks finely sliced
  • Taco Seasoning – to taste +
  • Salsa Casera +
  • 1 Cup Sour Cream
  • 2 Cups Shredded Cheese
  • 1 Cup Shredded Lettuce
  • 1 Cup Oil for Frying

A ‘Chimichanga’ is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisines.

Chimichangas can vary on an diverse array of fillings. Choose your favourites or those ‘left overs in the fridge’.

We are using a mild salsa in this recipe but you can add as much heat as desired.

Serves 10

DIRECTIONS:

  1. Season chicken breasts on both sides with the Taco Seasoning. Cut into thin slices.
  2. Heat 1 TBS of oil in a large pan. Fry sliced breasts on both sides. Set aside.
  3. Heat tortillas one by one. Smear a spoonful of refried beans in the centre. Add some chicken, salsa, sour cream and cheese.
  4. Fold in the sides of the tortillas and then roll the top and bottom sides. Secure with a toothpick if necessary.
  5. Heat the oil in a deep casserole. Once hot, fry each chimichanga one by one for about 1 minute per side or until golden brown.
  6. Drain and discard toothpick.
  7. Serve with salsa and Guacamole on the side. Garnish with shredded lettuce and Pico de Gallo

Buen Provecho!