| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Ready stead, Emp |
2 |
servings |
INGREDIENTS
|
|
Sunflower oil for deep frying |
| 1 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; chopped |
| 1 |
|
Boneless chicken breast; sliced |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Chilli flakes |
| 1 |
ts |
Tomato puree |
| 4 |
lg |
Flour tortillas |
|
|
Salt and pepper |
INSTRUCTIONS
1 Heat the sunflower oil in a deep pan. Heat the olive oil in a small
frying pan. Add the garlic and chicken and fry for 2-3 minutes until
sealed. Add the cumin and chilli flakes and cook for a further minute.
Season to taste.
2 Stir through the tomato puree. Spread the mixture to one side of
each of the four tortillas. Fold in the top and bottom of each
tortilla and roll to enclose the mixture.
3 Deep fry the tortillas and drain on kitchen paper. Chimichangas can
be served with rice, salsa, guacamole and other mexican
accompaniments.
Converted by MC_Buster.
Per serving: 533 Calories (kcal); 17g Total Fat; (28% calories from
fat); 13g Protein; 81g Carbohydrate; 0mg Cholesterol; 699mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”