CHICKEN CHIMICHANGAS 

Chimichangas are a super popular Tex-Mex specialty. This is a healthier version of the dish and as we pan-fry the stuffed tortilla.

Preparation time: 40 minutes (Serves 2)

For Chimichangas 

Ingredients:

•       300 gms chicken thighs

•       1 cup chicken stock/water

•       1 tsp chilli powder

•       1 tsp ground cumin

•       1 tsp ground pepper

•       1 tsp garlic powder

•       1 tsp onion powder

•       2 chopped green chillies

•       1 capsicum

•       1 canned tomato

•       ½ tsp dried oregano

•       1 tsp paprika

•       Salt as required 

Preparation:

•       Place the chicken thighs into the saucepan

•       Add stock/water, chilli powder, salt, cumin, black pepper, garlic powder, onion powder and paprika

•       Let it simmer for 15 minutes

•       Add minced green chillies, onion and garlic

•       Continue simmering until the liquid has reduced

•       Cool the chicken in the liquor remove the chicken, shred with two forks, and return it to the onion mixture

•       Heat some oil in a pan

•       Add the capsicum, tomatoes (canned) and oregano

•       Add the chicken and onion mixture and toss 

For Tortillas 

Ingredients:

•       2 tbsp butter

•       2 tbsp oil

•       500 gms refined flour

•       2 cups montrey jack cheese

•       Toothpick

•       100 gms sour cream

•       Salt as required 

Preparation:

•       Melt the butter in a small saucepan over medium heat

•       Stir in the flour and cook for a minute

•       Whisk in the water and remaining chicken liquor

•       Knead a smooth dough

•       Form small balls and roll thin

•       Pan-sear on both sides

•       Add the chicken filling, Montrey Jack cheese and roll

•       Secure the edges inwards with toothpicks

•       Sear it and roll on all sides, adding a fair amount of oil and butter

•       Drain on a paper towel-lined plate and remove

•       the toothpicks

•       Top with sour cream

•       Sprinkle with chopped coriander leaves