Chimichanga

The favorite dish of the simple Mexican is, of course, Chimichanga. In a crispy toasted tortilla (corn or wheat flatbread) is wrapped an amazing filling, and in a variety of options. Its ingredients can be combined depending on your preferences, but must include sharp cheese, meat, and the traditional accompaniment of all Mexican cuisine – red beans and sweet corn.

If you want to make something more traditional, then try to prepare a classic Mexican stuffed tortilla.

Cooking time: 20 minutes.

Yield: 5 servings.

Calories: 160 kcal per 100 grams of the dish.

Cuisine: Mexican.

Ingredients

• boiled chicken breast and thigh - total weight 350 g;
• hard cheese - 150 g;
• tortillas - 5 pcs;
• sweet canned corn - 170 g;
• red beans in tomato - 150 g;
• sweet bell pepper of 2 colors - 1/2 of each color;
• sweet carrot - 70 g;
• tomato paste - 30 g;
• white onion - 70 g;
• celery stalk - 1 pc;
• chili pepper - to taste;
• ground coriander - 1-2 tsp;
• salt - to taste;
• vegetable oil for frying - 30 ml for frying the filling and 20 ml for frying the chimichangas.

Preparation

1. Prepare the ingredients according to the specified list for making Chimichanga.

2. The diverse filling composition, which will be wrapped in tortillas, is fried in a pan, but it needs to be prepared first. Grate long strips of carrot using a Korean grater. Chop the onion into translucent feathers.

3. Cut the sweet pepper into cubes.

4. It’s better not to chop the meat with a knife, but to separate it into fibers by hand.

5. Cut the celery into rings. Finely chop the chili pepper (any amount).

6. Grate the cheese into small shavings.

7. In the heated oil, drop the onion with the carrot at the same time.

8. After 2 minutes they will become soft due to their thin slicing.

9. At this moment, add the colorful cubes of pepper.

10. Fry everything for another minute, after which add the meat to the pan.

11. Following that, add the celery, chili pepper, and dried coriander. Fry the mixture for 2-3 minutes over medium heat.

12. Finally, add the red beans along with the tomato paste and sweet corn to the filling.

13. Taste the mixture for salt and add more if necessary. Fry the entire mass for another 3-4 minutes, then remove from heat.

14. You don’t have to wait for the filling to cool down and can immediately start shaping the Chimichanga. On a tortilla, sprinkle 1/5 of the grated cheese, filling the entire circle.

15. Closer to one of the edges, place the filling (about 3 large spoonfuls).

16. Fold the flatbread like an envelope, just like a regular pancake.

17. Do the same with all the tortillas.

18. In a grill pan or a regular one filled with oil, brown the prepared ones on both sides.

19. The Chimichanga is ready. When you want to diversify your sandwich snacks, this dish will come to your aid. The amazing combination of filling ingredients has a rich taste, and combined with the crispy toasted crust of the tortilla and the ability to take such food on the road, the value of this Mexican dish increases, give it a try.