Traditionally, chimichangas are fried for a crispy outer skin. But If you prefer a healthier version, brush the parcels with some oil and bake in the oven for 10 minutes at 200˚C.
4 people20 minutes25 minutes
2 - Onions
100gSuperValu Cheddar Cheese Blocks 400g
2tspSuperValu Chilli Powder
600gSuperValu Fresh Irish Chicken
cooked and shredded
2tspSuperValu Olive Oil
2tspSuperValu Smoked Paprika
150mlSuperValu Tomato Passata
1tspSuperValu Tomato Purée
6 - SuperValu Tortilla Wraps
6tbspSuperValu Sour Cream
6tbspSupervalu Guacamole Dip
Over medium heat, heat a saucepan with the olive oil. Add the onions and garlic and sauté for two minutes until softened. Add the shredded chicken pieces and cook for a further 2 -3 minutes.
Add in the passata, tomato purée, chicken stock, chilli powder andsmoked paprika.
Bring to a boil, reduce the heat and simmer for 5-8 minutes. Remove from the heat and check the seasoning.
Spread a lightly heapedtablespoon of refried beans onto the centre of each tortilla, leaving about atwo-and-a-half-inch border to the edge of the tortilla. Layer each tortilla with the chicken mixture and top with some cheddar cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap. Fasten the end with toothpicks if desired.
Preheat a deep-fat fryer to 180˚C. Alternatively, heat a shallow pan with 3cm of sunflower / frying oil.
Once the oil is hot, add the tortillas and fry until golden brown on both sides, rotating to ensure the chimichanga is golden brown on all sides.
Remove and drain on paper towels and remove the toothpicks, if used.
Serve warm topped with guacamole, tomato salsa, sour cream.