One of my favourite types of cuisines is Mexican. Quite a while ago we featured a recipe for Quesadillas, and so this week I have chosen another Mexican dish, Chimichanga.
A Chimichanga is a variation of another classic Mexican dish, the burrito.
Apparently the story is that the Chimichanga was invented in Tucson Arizona when a chef decided to drop a burrito into a deep fat fryer, and now it has become one of the staple dishes on the menu
at most Mexican restaurants.
The recipe below uses chicken as the protein but you can easily substitute it for beef, prawns or sweet potato and black beans, or if you want to be adventurous why not try a sweet version and fill
with cooked Bramley apples and cinnamon.
Chicken Chimichanga Ingredients.
500ml/18fl oz vegetable oil.
1 tbsp olive oil.
2 cloves garlic, chopped.
½ tsp dried chilli flakes.
100g/3½oz chicken breast, cut into strips.
6 Peppadew peppers, chopped.
6 French beans, dicedlarge handful coriander, chopped.
1 lime, juice only.
2 tortilla two limes, cut into quarters, to garnish.
½ tsp paprika, to garnish.
Salsa and sour cream to serve.
1. Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it.
2. Heat the olive oil in a frying pan and sauté the garlic, chilli and chicken.
3. Add the peppers, beans and coriander and stir together for a couple of minutes.
4. Add the lime juice and remove from the heat.
5. Divide the mixture between the two tortilla wraps, then roll up like a spring roll and secure with toothpicks.
6. Deep fry the tortillas for two minutes until golden, then remove carefully with a slotted spoon and drain on kitchen towels. Cut on the diagonal.
7. To serve, place the salsa and sour cream in ramekins on a large plate, add the tortillas and garnish with the lime wedges and a sprinkle of paprika.