Chicken and Cheese Chimichangas
with Tomatoes
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Grate the zucchini. Chop the jalapeno. Boil the measured water and dissolve the stock cube in it.
2 Fry
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and onion and cook with a pinch of salt for 3-4 min. Add the garlic, zucchini and jalapeno (spicy!), and cook for 2 min further. Transfer the lot to a plate and reserve the pan.
3 Make sauce
Return the pan to a medium-high heat. Add 30/40/50 g of butter to the pan. Add the flour and whisk for 2 min until a sandy paste forms. Once a paste has formed, gradually pour in the chicken stock, whisking constantly. Bring to a simmer and cook for 3 min until the sauce thickens.
4 Finish stuffing
Once thickened, return the cooked chicken mix to the pan. Add the sriracha (spicy!), cream cheese and grated cheddar. Cook for a final 1-2 min and stir until smooth.
5 Stuff and bake
Grease or line a wide baking dish. Divide the stuffing among the tortillas. Turn the sides over the filling, then slide the burritos into the baking dish, seam-side down. Melt 10-20 g of butter and use it to brush the surface. Bake in the oven for 10-15 min until crispy and golden.
6 Chop tomatoes
Meanwhile, chop the tomatoes into small cubes. Serve alongside the hot chimichangas.
Tips for fussy eaters
Can't handle the heat? Leave out the spicy ingredients (jalapeno and sriracha)!
Pro tip
Prepare the stuffing in advance!
Chimichanga are a traditional Mexican dish, consisting of deep-fried burritos. To make things easier, we're baking them instead.
Cooking Time: 45 min
Cals 873 · Prot 56 · Carbs 35 · Fat 57
Ingredients
Chimichangas
To serve
Chimichanga are a traditional Mexican dish, consisting of deep-fried burritos. To make things easier, we're baking them instead.
Cooking Time: 45 min
Cals 873 · Prot 56 · Carbs 35 · Fat 57
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Grate the zucchini. Chop the jalapeno. Boil the measured water and dissolve the stock cube in it.
2 Fry
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and onion and cook with a pinch of salt for 3-4 min. Add the garlic, zucchini and jalapeno (spicy!), and cook for 2 min further. Transfer the lot to a plate and reserve the pan.
3 Make sauce
Return the pan to a medium-high heat. Add 30/40/50 g of butter to the pan. Add the flour and whisk for 2 min until a sandy paste forms. Once a paste has formed, gradually pour in the chicken stock, whisking constantly. Bring to a simmer and cook for 3 min until the sauce thickens.
4 Finish stuffing
Once thickened, return the cooked chicken mix to the pan. Add the sriracha (spicy!), cream cheese and grated cheddar. Cook for a final 1-2 min and stir until smooth.
5 Stuff and bake
Grease or line a wide baking dish. Divide the stuffing among the tortillas. Turn the sides over the filling, then slide the burritos into the baking dish, seam-side down. Melt 10-20 g of butter and use it to brush the surface. Bake in the oven for 10-15 min until crispy and golden.
6 Chop tomatoes
Meanwhile, chop the tomatoes into small cubes. Serve alongside the hot chimichangas.
Tips for fussy eaters
Can't handle the heat? Leave out the spicy ingredients (jalapeno and sriracha)!
Pro tip
Prepare the stuffing in advance!
Ingredients
Chimichangas
To serve
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