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Spicy Chicken Chimichanga
Plato principal

Spicy Chicken Chimichanga

45 minPara 6Nutri-Score D€€
de @kookmutsjes61 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • olive oilDespensa25 ml
  • chicken thighs (diced)Carne450 g
  • chicken seasoningEspecias4 g
  • cayenne pepperEspecias3 g
  • paprikaEspecias3 g
  • garlic powderEspecias3 g
  • black pepperEspecias2 g
  • bell pepper (diced)Frutas y verduras75 g
  • yellow onion (finely chopped)Frutas y verduras50 g
  • hot chili sauce (sriracha)Despensa35 g
  • kecap manisDespensa15 g
  • crème fraîcheLácteos50 g
  • shredded cheddar cheese (shredded)Lácteos50 g
  • all-purpose flourDespensa10 g
  • waterOtro20 ml
  • tortillas (10-inch)Panadería6 piezas
  • extra shredded cheddar cheese (shredded, optional for filling)Lácteos60 g
  • sunflower or vegetable oil (for frying)Despensa200 ml

por ración

Nutrición

489kcal

Carbohidratos
35 g
Proteínas
22 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén ×2
  • Bol
  • Pincel de cocina
  • Pinzas de cocina

paso a paso

Preparación

  1. Cook the chicken filling

    • Heat the olive oil in a large skillet over medium-high heat.
    • Add the chicken thighs, chicken seasoning, cayenne pepper, paprika, garlic powder and black pepper and cook for 4 minutes.
    • Add the bell pepper and onion and cook for 3–4 minutes.
    Paso 1

  2. Finish the filling

    • Stir in the hot chili sauce, kecap manis and crème fraîche, mix well and simmer for 2 minutes.
    • Add the shredded cheddar and stir until fully melted.
    • Remove from the heat and let the filling cool slightly.
    Paso 2

  3. Make the sealing paste

    • Mix the flour with the water until smooth to seal the wraps.
    Paso 3

  4. Roll the chimichangas

    • Place a tortilla on your work surface, sprinkle with extra cheese if you like and spoon about a portion of the chicken filling.
    • Fold in the sides and roll the tortilla up tightly into a compact roll.
    • Brush a little flour paste on the last edge and press firmly to seal. Repeat with the remaining tortillas.
    Paso 4

  5. Fry until golden

    • Heat a thin layer of oil in a skillet over medium-high heat.
    • Place the wraps seam side down and fry until golden brown and crispy on all sides.
    • Drain on paper towels.
    Paso 5

  6. Serve

    • Serve warm with your favorite sauce.
    Paso 6
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