Cheesy Chimichangas
Baked burritos stuffed with a cheesy chicken filling and true Mexican flavours.
Ingredients
Number of portions
800 g chicken mince, or diced chicken thighs
3 tbsp rapeseed oil
2 onions, chopped
1 red paprika, diced
400 g black beans, drained
200 g sweet corn
60 g Santa Maria Mexican Fajita Spice Mix
2 eggs, beaten
300 g cheese, shredded
20 Santa Maria Soft Tortilla 8”
How to prepare
Set the oven to 200°C.
Heat 3 tbsp of oil in a pan. Add the chopped onion and fry until soft. Then add the chicken mince let it get browned.
Add the paprika, black beans and sweet corn in the pan and fry until softened.
Add the Mexican Fajita Spice Mix and stir. Grease a baking tray with the rest of the oil.
Fill each tortilla with the chicken mixture (about 100 ml in each tortilla) and add grated cheese. Then fold the sides first and roll them together. Put the end side downwards in the baking tray.
Brush the rolled tortillas with beaten eggs. Bake in the oven for about 10 minutes, until they are nicely browned and crispy.
Serve 1–2 chimichangas per person with optional condiments, dipping sauce for example.
Recipe categories
Food