Todays recipe is brought to us by my friend and web analytics specialist Anna Lewis
Chicken Chimichanga Recipe
Soft and spicy chicken mix inside a crisp fajita wrap.
Ingredients
- 500g chicken, diced
- grated cheese, approx 150g but adjust amount to taste
- 2 jars of salsa, you choose which heat level etc, don't use Doritos ones as too liquidy
- 2 peppers (Any colour)
- 2 Onions (Any colour)
- Chorizo optional, for extra flavour
- Potatoes, optional, for extra bulk
- Chilli powder
- Cumin seeds or ground
- Paprika
- Black pepper
- And any others you fancy
Instructions
- Dice the chicken, onions, peppers, chorizo and potato (if using all). Cook the chicken in a big pan, throw in the peppers and onions (and chorizo and potatoes if using), soften them down and add spices. Once soft add the salsa. Simmer it all down for quite a while (20-40 minutes), it should be thick and gooey, not watery! Ten minutes before the end add in the cheese, and mix. Don't forget to taste it to check you have the right balance of spices.
- Once the filling is done, dollop a good amount in the middle of each fajitas in a lightly oiled tray. Wrap the fajitas by folding two sides in over the filling, then the top and bottom over to make a square shape which just about seals, turn it over so the join is on the bottom. Don't overfill the wraps or they will leak. Bake them for about 20 mins at 180, baste them with oil if you want a crispy top, with cheese and herbs to look impressive or with salsa and cheese for extra tomatoey-cheesy-goodness.
- Serve with rice and green salad, maybe some extra salsa and nachos too. It's a very flexible recipe, you can add and remove ingredients as you like.
If you have any variations of this it would be good to hear about them!