Chimichanga

Name: Chimichanga
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large flour tortillas; 400g (14 oz) shredded cooked beef or chicken; 150g (1.5 cups) shredded cheese and 1 can refried beans; 1 tsp cumin and 1 tsp chilli powder; Vegetable oil for frying; Sour cream, guacamole, and salsa, to serve

A deep-fried burrito stuffed with seasoned meat and cheese until golden and crisp.

30 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Make the Filling: Warm the shredded meat with the cumin and chilli powder.

2
Assemble: Spread refried beans on each flour tortilla, add the meat and cheese, then fold in the sides and roll tightly into a sealed parcel.
3
Secure: Fasten the seam with a toothpick if needed to keep them closed.
4
Heat the Oil: Heat 2.5cm (1 in) of oil to 180°C (360°F).
5
Fry: Fry the chimichangas seam-side down first, turning, until golden and crisp all over. Drain on paper towels.
6
Serve: Top with sour cream, guacamole, and salsa and serve hot.

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