10 min
PREP TIME
10 min
COOK TIME
17
INGREDIENTS
Servings: 4
INGREDIENTS
- 2 tablespoons olive oil
- 275 g cooked chicken, chopped
- 1 small onion, diced
- 1 red or yellow pepper, diced
- 75 g Monterey jack cheese or strong cheddar, grated
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- 25 g pickled jalapenos, chopped
- 1 tablespoon Cholula® Original Hot Sauce
- 275 g refried beans
- 4 large flour tortillas
- 50 ml vegetable oil for frying
- To serve:
- Fresh coriander
- Sour cream
- Red chilli
- Cholula® Original Hot Sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 In a large frying pan, on a medium heat add the olive oil, onion and pepper and cook until softened, about 3-4 mins. Add the spices and Cholula, mix and fry for another minute.
- 2 Remove from the heat and leave to cool for 10 minutes. Add cooked chicken, jalapenos, cheese and stir.
- 3 Heat the tortillas briefly in a clean, dry frying pan to make them easier to work with.
- 4 In the center of each tortilla, spread beans followed by the chicken/vegetable spice mixture and repeat with all the tortillas, making sure they all have equal filling.
- 5 Fold the chimichanga by folding up from the bottom over the filling, holding it tight. Fold in the sides and then continue rolling away from you so everything is sealed in.
- 6 Heat vegetable oil in a deep-frying pan until 180 degrees. Carefully lower in chimichangas, only cooking 2 at a time (depending on the size of your pan). Cook for 3 mins on each side until crispy and golden brown. Alternatively, you can cook your chimichangas in the oven at 200C/180C fan/ gas 6 for 20-25 mins.
- 7 Serve with chopped coriander, sliced fresh red chilli, extra Cholula and sour cream!
-
8
Test Kitchen Tips:
• If you want to pair back the oil, simply brush the chimichangas with oil and bake at 180 degrees for 10-15 minutes or until golden brown.
