Take a look at more
. You may also want to try
Healthy Simple Gravy chicken chowmein
Best Choora Dahi
Easy Veg schezwan fried rice
Rate This Recipe
8-9 flour tortillas (10 inch)
3 cups (approx.) of spicy
1&1/4 cups grated cheddar cheese
3&3/4 cups shredded
1 medium onion, chopped
2 green chillies, deseeded and chopped
2 tsp -
Red Chilli powder
1/2 tsp - cumin powder
Salt to taste
How to Make Chicken chimichangas
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, and add rest of the ingredients. Cook for a few more minutes to heat through. Set aside.
Wrap tortillas tightly in foil and heat them for 10 minutes.
Spoon about 2 to 3 tbsp 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, and pour cooking oil until 1 inch deep. Heat the oil.
Fry the filled tortillas three 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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.