Chicken and Cheese Chimichangas

with Tomatoes
Chimichanga are a traditional Mexican dish, consisting of deep-fried burritos. To make things easier, we're baking them instead.
Cals 866 · Prot 56 · Carbs 34 · Fat 57
Family-Friendly
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45 min
photo
Chimichanga are a traditional Mexican dish, consisting of deep-fried burritos. To make things easier, we're baking them instead.
Cals 866 · Prot 56 · Carbs 34 · Fat 57
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chimichangas
Chicken mince
400 Grams
Red onion
1 Piece
Garlic cloves
2 Pieces
Small zucchini
2 Pieces
Jalapeno slices
30 Grams
Water
200 ML
Chicken stock cube
0.5 Pieces
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Salted butter
40 Grams
Plain flour
15 Grams
Sriracha sauce
14 Grams
Cream cheese
80 Grams
Grated orange cheddar
60 Grams
Wholewheat tortilla wraps
2 Pieces
To serve
Tomatoes
2 Pieces

Tips for fussy eaters

Can't handle the heat? Leave out the spicy ingredients (jalapeno and sriracha)!

Pro tip

Prepare the stuffing in advance!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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 garliczucchini and jalapeno (spicy!), and cook for 2 min further. Transfer the lot to a plate and reserve the pan.
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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.
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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.
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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.
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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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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