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Chimichangas Recipe - Serves 6
Ingredients
1 tablespoon vegetable oil
1 small onion, peeled and finely chopped
1 garlic clove, peeeled and finely chopped
1 green chilli, seeds removed and finely chopped
1 jalapeno chilli, finely chopped
1/2 green bell pepper (capsicum), seeds removed and finely chopped
2 medium potatoes, peeled, cut into small cubes and boiled
12 wheat tortillas
Oil for deep frying
Large bowl of guacamole
2/3 cup (5 fl oz) sour cream
8 oz cheddar cheese, grated
Method
Heat the tablespoon of oil in a frying pan over a medium heat
Add the onion, garlic, green chilli, jalapeno chilli and bell pepper and fry for 5 minutes, stirring regularly
Add the boiled potato cubes and mix well
Remove from heat and set aside
Heat a large frying pan over a medium heat until it is hot enough to make drops of water sizzle when they are put in
Put a tortilla into the frying pan for 30 seconds
Remove the tortilla and turn it over (so the cooked side is on the top)
Put a spoonful of the onion mixture into the centre of the tortilla, add a spoonful of sour cream (a 12th of the sour cream) on the top and then, finally, top it off with some grated cheese (a 12th of the grated cheese)
Fold the tortilla over into a square parcel and secure with a cocktail stick
Repeat the process until all 12 tortillas have been partially cooked and stuffed with the filling
Cover the chimichangas with kitchen film and put into the fridge for 60 minutes
Heat the oil for deep frying in a deep pan
Cook the chimichangas a few at a time for 5 minutes, until a golden brown color
Remove from the oil and put onto kitchen paper
Pat with kitchen paper to remove excess oil
Keep warm
Repeat the process until all chimichangas have been cooked
Remove the cocktail sticks and serve hot with a serving of guacamole
 
Recipe submitted by Juan Ramos on 23 March 2008

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