
Ingredients
For Chimichangas:
300 gms Chicken thighs, boiled and shredded
1 cup Chicken stock
1 tsp Chilli powder
Salt to taste
1 tsp Cumin powder
1 tsp Black Pepper powder
1 tsp Garlic powder
1 tsp Onion powder
2 chopped Green Chillies, finely chopped
½ tsp dried Oregano
Tortillas:
500 gm Refined Flour
2 tbsp Butter
Salt to taste
2 cups Monterey Jack Cheese, sliced
Oil for Shallow frying
Sour Cream
Salsa
Parsley Sprig
Process
For Chimichangas
- In a stock pot, add stock and chicken thighs, cook it until full done.
- Remove the chicken in a mixing bowl and shred the chicken with the help of a fork.
- Add salt (if required, as stock has sodium content), chilli powder, cumin powder, black pepper, garlic powder, onion powder, green chillies and oregano. Mix well, keep aside for further use.
For Tortillas
- In a mixing bowl, add refined flour, butter and salt.
- Knead the dough with water. Knead a soft dough.
- Make 9 inches round roti’s and pan sear them till cooked through.
- Take the tortilla’s Fill the stuffing and cheese slice nin the middle and fold it into a pocket.
- Heat oil for frying, Add the pockets seal side down and cook till crisp and golden brown.
- Garnish with salsa, sour cream and parsley sprig
- Serve hot.
What are you looking for?
Veg
Breakfast
Veg
Desserts
Veg
Drink
Veg
Main Course
Veg
Salads
Veg
Snacks
Veg
Soups
Veg
Starters
Non Veg
Breakfast
Non Veg
Cake
Non Veg
Desserts
Non Veg
Kebab
Non Veg
Main course
Non Veg
Noodles and Pastas
Non Veg
Pickles
Non Veg
Salad
Non Veg
Snacks
Non Veg
Soups
Non Veg
Starters
Vegan
Starters
Vegan
Soups
Vegan
Salads
Vegan
Main Course
Vegan
Breakfast
Vegan
Beverage
Veg
Beverages
Veg
Cake
Veg
Chuski
Veg
Cookies
Veg
Dal & Kadhis
Veg
Kebab
Veg
Masala
Veg
Navratri
Veg
Pasta
Veg
Pickles
Veg
Sweets
Veg
Pizza
Non Veg