Cha-Cha-Cha Chimichangas

Name: Cha-Cha-Cha Chimichangas
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

14 ingredients

4 steps

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.