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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Ainsley Harriet. Ingredients:
sunflower oil, for frying |
1 onion, finely chopped |
1 red bell pepper, seeded and diced |
2 boneless skinless chicken thighs, roughly chopped |
2 green chilies, seeded and thinly sliced |
2 garlic cloves, finely chopped |
2 tomatoes, roughly chopped |
1/2 cup frozen corn, thawed |
4 tablespoons taco sauce |
4 green onions, finely chopped |
4 large flour tortillas |
shredded lettuce |
sour cream |
ready-made guacamole |
Directions:
1. Heat the sunflower oil in a large pan and stir-fry the onion, bell pepper, and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chiles, garlic, tomatoes, and corn and cook for another 2-3 minutes until the chicken is cooked through.
2. Stir in the taco sauce and green onions, and set aside to cool a little.
3. Warm one of the tortillas in a hot, dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the center of a tortilla and fold over the edges to form a neat package; pin in place with wooden toothpicks and repeat with the remaining tortillas.
4. Heat 1/2 inch vegetable oil in a large frying pan and cook chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain on paper towels and serve hot with shredded lettuce, sour cream and guacamole.
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