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Sunday, 11 September 2011

Onion medium( minced)- 1
Tomato medium( minced)- 1
Any Mexican chilli/ Green chilli( finely chopped)- 2
Chicken stock- 1/2cup
Mexican cheese blend( combination of Monterey jack, Cheddar cheese, Mozzarella cheese)- 2 cups
Corn tortillas or Flour tortillas( cooked)- 4
Salt and Black pepper to taste
Oil- 3 tbsp

Heat oil in a sauce pan, when oil is hot add shredded chicken, onion, tomato and green chilli. Stir fry the chicken and onion mixture for few mins. Add the chicken stock to the chicken mixture and season with required salt and pepper. Bring the chicken to boil and cook until dry. Remove the chicken to plate and set aside to cool. Spoon equal quantity of chicken mixture and cheese blend over the cooked tortilla, roll it up and tuck its end to make the filling secure inside the roll( the rolls should look like big burrito). Pre-heat oven at 400 f, place the burritos on a baking tray and top it with generous cheese blend and if required with chopped olives. Place the tray with burritos in the middle rack of the oven and bake for 10 mins. Serve the Chimichanga hot with sour cream, salsa and guacamole.


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