I found a recipe for Pork Chimichangas in a copy of Recipe+ and as I'm not overly keen on pork I substituted chicken breast in when I converted the recipe for TMX. You could of course use pork mince like the original recipe.
Ingredients:8 large wraps (see notes below)
120g tasty cheese - cubed
1 medium red onion - peeled and quartered
2 cloves garlic - peeled
35g organic olive oil
2 tsp cumin
1 tsp smoked sweet paprika
1/2 small red capsicum
350g chicken breast or thighs diced (2x2cm)
1 tbsp of sweet chilli sauce
large handful of baby spinach leaves
oil for shallow frying (I like Grape seed oil)
1 medium avocado, peeled and chopped
1 medium tomato, chopped
1 tbsp lemon juice
sour cream to serve
Method:Make wraps and set aside (see note below).
Grate cheese in TMX for 4 seconds on speed 8. Set aside
Chop onion and garlic in TMX for 2 seconds on speed 5. Scrape down sides, add oil and saute for 3 minutes, 100 degrees on reverse speed 1. Add the spices and cook for a further minute at the same temperature.
Add capsicum and chop for 2-3 seconds on speed 5. Add chicken and chilli sauce and cook for 5 minutes, 100 degrees, reverse soft speed. After the cooking has finished add the spinach leaves and stir through with spatula.
While this is cooking chop the avocado and tomato (by hand). Combine with lemon juice and set aside.
Assemble the Chimichangas by laying each wrap out separately and placing a row of grated cheese down the centre (not all the way to each end though as they have to be tucked up). Spread the meat mix on top of each row of cheese being careful not to spoon on the liquid that may have cooked out from the chicken and capsicum. Fold in opposite sides to cover filling and then roll up completely to enclose filling.
Heat oil to a moderate heat in a fry pan and shallow fry the parcels in 2 batches turning once. Placing the parcels folded side down first will help to keep them together. Drain on paper towels.
Serve on a platter or individually with the avocado salsa and sour cream.
Notes:I followed
this wonderful recipe but increased the ingredients to make a larger amount. I used 375g spelt flour, 150g water and 70g organic extra virgin olive oil. This amount made 8 large wraps.
When I make my wraps I always give the TMX bowl a quick wipe with a blob of the dough before proceeding to roll out the wraps. This really helps when it comes to cleaning the bowl.
This is a very mild Mexican dish, but could easily be spiced up by adding a chilli or some chilli flakes in with the onion and garlic.
The chicken may break up a little bit during cooking which is fine and won't be noticeable in the chimichangas.
I made these with beef mince last week. I just cooked the beef for a couple of extra minutes. We really liked the beef ones too. I toasted them in our press. They were very easy and tasted fine (not crispy like the shallow fried ones though).
members' commentscathy79 - I used this as the base of our dinner. The recipe for the wraps is fantastic - a really easy dough to work with. The first few I thought were under cooked but they actually turned out better as they were flexible. Whereas the one's that were fully cooked cracked when folding - not that it mattered. They taste delicious. So I think the key might be to just cook quickly as they'll get cooked again anyway.
I used leftover roast chicken roughly chopped, so just "cooked" it for a minute with the chilli sauce. I mashed the avocado and smeared it on the wrap before adding cheese, chicken mixture and a few slices of tomato.
Then I cooked in our sandwich press instead of frying, so they were like doner kebabs. It was delicious. We all enjoyed it, even my fussy meat hating 5yr old.
rubyslippers - Thanks for posting this Chelsea. Yummo! I didn't make my own wraps though - that's a challenge for next time.
