Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CHICKEN CHIMICHANGA

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

These flavourful chicken chimichangas are made with cheddar cheese, bell peppers, and spices

Ingredients

  • 4 Tortillas
    2 Chicken Breasts Boneless
    1 Red Bell Pepper Finely chopped
    1 Green Bell Pepper Finely chopped
    1 small Onion chopped
    2 cloves Garlic minced
    1 tsp Cumin Powder
    1 tsp Chilli Powder
    1 tsp Paprika
    Salt To taste
    Black Pepper To taste
    100 g Cheddar Cheese
    Oil For frying

Preparation

  • Season the chicken breasts with cumin, chili powder, paprika, salt, and pepper.
    Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.

    Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through.
    Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
    In the same skillet, add another tablespoon of vegetable oil and sauté the onion and garlic until softened. Add the sliced bell peppers and cook until tender.
    Add the sliced chicken back into the skillet and mix everything together.
    Lay out the tortillas and sprinkle the shredded cheese onto the centre of each tortilla. Spoon the chicken mixture on top of the cheese.
    Lay out the tortillas, add the chicken mixture, and then sprinkle the cheese on top.

    Fold the sides of the tortilla in, then roll up the tortilla tightly around the filling, tucking in the sides as you go.
    Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chimichangas seam side down and fry for about 3 minutes or until golden brown. Flip and fry the other side for another 2-3 minutes.
    Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain any excess oil.
    Serve immediately, with optional sides such as guacamole, sour cream, and salsa.
Print Recipe
on The World Cuisine
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Stuffed Chinese chicken wings

Add Comment

* Required information
1000
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter