Chicken and Cheese Chimichangas

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.

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.

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.

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.

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.

Meanwhile, chop the tomatoes into small cubes. Serve alongside the hot chimichangas.