Chicken Chimichanga

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Top Rated Recipe

Chef Rakesh Sethi

Last Updated: Sep 05, 2019

Chicken Chimichanga

About Chicken Chimichanga

Table of Contents

Chimichanga is a deep-fried burrito – a popular Tex Mex snack 

  • Boneless chicken, cut into thin strips 250 gms
  • Tortillas 4
  • Oil 1 tbsp + to shallow-fry
  • Medium onion 1
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  • Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till soft. Add chicken and saute for 2-3 minutes.
  • Add all the capsicums, salt, black pepper powder, boiled kidney beans, gherkin, jalapeno and coriander leaves, mix well and cook till chicken is done.
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Ingredients

  • Boneless chicken, cut into thin strips 250 gms
  • Tortillas 4
  • Oil 1 tbsp + to shallow-fry
  • Medium onion 1
  • Garlic, chopped 3 cloves
  • Green capsicum, cut into thin strips ½
  • Red capsicum, cut into thin strips ½
  • Yellow capsicum, cut into thin strips ½
  • Salt to taste
  • Black pepper powder to taste
  • Red kidney beans (rajma), boiled and mashed ½ cup
  • Pickled gherkin, chopped 1 tbsp
  • Pickled jalapeno, chopped 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp
  • Egg 1
  • Refined flour 2 tbsps
  • Guacamole as required
  • Sour cream as required
  • Tomato salsa as required

How to Make Chicken Chimichanga (Stepwise Photos)

Method

  1. Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till soft. Add chicken and saute for 2-3 minutes.
  2. Add all the capsicums, salt, black pepper powder, boiled kidney beans, gherkin, jalapeno and coriander leaves, mix well and cook till chicken is done.
  3. Break the egg into a small bowl, add refined flour and mix well.
  4. Heat another non-stick pan, heat the tortillas and lay them on the work top.
  5. Place some of the chicken mixture in the centre of each tortilla, apply some egg-flour mixture on all four edges and fold in over the chicken. Roll, apply the egg-flour mixture to the open edges and seal.
  6. Heat sufficient oil in the same non-stick pan, place the rolls in it and shallow-fry, turning sides, till all the sides are evenly cooked and golden.
  7. Drain on absorbent paper. Transfer onto a serving platter and serve with bowls of guacamole, sour cream and tomato salsa.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Key Details:

Prep:30 minutes

Cook time: 35 minutes

Difficulty Level: Moderate

Course: Snack

Cuisine: Indian

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