Mexican Appetizer Recipes – Chimichangas
Chimichanga also known as chivichanga or chimmy chonga is a deep-fried burrito popular in Southwestern U.S, Tex-Mex and Mexican cuisine. Just like the burrito several fillings can be added to a chinmichanga. And it is usually served on a bed of lettuce with guacamole and sour cream or even salsa at times.
Ingredients:
Oil as needed
Few tortillas
1 No – Onion finely sliced
1/2 tsp – Garlic chopped
1 No – Green or red pepper finely sliced
2 No – Serrano chilli finely chopped
1/2 cup – Rice
1/2 cup – Spinach
2 tbsp – Cilantro finely chopped
2 No – Stock cube
1/4 cup – Arugula
1/2 cup – Italian Cheese (Mozzarella/cheddar)
Salt to taste
If you’re not using Arugula then use additional 1/4th cup of spinach
Method:
Wash and blend the greens along with the chilli.
Add the rice and saute until they are translucent. Add the blended mixture along with 1-1/2 cups of water and stock cube (or more depending on the quality of the rice). Stir
well. Cover and cook 10-15 minutes or until the rice is cooked.
Heat oil in a pan and saute garlic, onions and peppers until the onions are soft.
Divide the rice mixture for each tortilla.
Sprinkle some cheese over the rice mixture.
Warm the tortillas in a microwave to soften them.
Then add the fillings and begin rolling the tortillas, making sure that the sides are tucked in tightly so that the filling stays in.
With the flap side down, place the chimichanga onto a baking sheet.
Brush oil over the chimichangas and bake until golden brown or fry.
Serve with salsa and sour cream or guacamole. Santa Fe Bean Instant Fat Free Vegetarian Refried Beans
