Recipes
Date posted: 02/12/2024
Ingredients
| Olive oil | 2 tbsp |
| Small onion, diced | 1 |
| Red or yellow pepper, diced | 1 |
| Everyday Favourites garlic powder | 1 tsp |
| Everyday Favourites paprika | ½ tsp |
| Cholula® Original Hot Sauce | 1 tbsp |
| Chicken, cooked and chopped | 275g |
| Pickled jalapenos, chopped | 25g |
| Monterey jack cheese or strong cheddar, grated | 75g |
| Large flour tortillas | 4 |
| Refried beans | 275g |
| Vegetable oil for frying | 50ml |
| To serve | |
| Fresh coriander | |
| Sour cream | |
| Red chilli | |
| Cholula® Original Hot Sauce |
Method
- 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.
- Remove from the heat and leave to cool for 10 mins. Add cooked chicken, jalapeños, cheese and stir.
- Heat the tortillas briefly in a clean, dry frying pan to make them easier to work with.
- In the centre 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.
- 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.
- 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 you chimichangas in the oven at 200C/180C fan/ gas 6 for 20-25 mins.
- Serve with chopped coriander, sliced fresh chilli, extra Cholula and sour cream. Explore our wholesale meat services today.