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| Lime Chicken Chimichangas with Lime Guacamole |
Makes 6
3 boneless skinless chicken breasts cut in strips
3 tbsp olive oil
2 cloves finely chopped garlic
1 small red onion, chopped
1 red pepper cut in thin strips
1 tsp cumin
1 tbsp chilli powder
Zest of one lime, finely grated
Juice of one lime
½ jalapeño pepper, finely minced (optional or adjust to taste)
Salt and pepper to season
8 ounces of Monterey Jack cheese, cut in 6 , four inch strips
6 large 10 inch flour tortillas
Canola oil for deep frying
Heat olive oil in a non-stick skillet over medium heat. Season chicken breast strips with salt and pepper and sauté for about 3 minutes along with the red onion and garlic. Increase the heat to medium high and the lime juice and zest, spices and chopped jalapeño. Sauté this until almost all of the juice has been reduced off , then set aside to cool a little.
Place the cheese strips in the center of the tortillas, add some red pepper strips and then the sautéed chicken mixture. Bring two opposite sides of the tortilla toward the center, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.
Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with salsa, sour cream and Lime Guacamole.
3 tbsp olive oil
2 cloves finely chopped garlic
1 small red onion, chopped
1 red pepper cut in thin strips
1 tsp cumin
1 tbsp chilli powder
Zest of one lime, finely grated
Juice of one lime
½ jalapeño pepper, finely minced (optional or adjust to taste)
Salt and pepper to season
8 ounces of Monterey Jack cheese, cut in 6 , four inch strips
6 large 10 inch flour tortillas
Canola oil for deep frying
Heat olive oil in a non-stick skillet over medium heat. Season chicken breast strips with salt and pepper and sauté for about 3 minutes along with the red onion and garlic. Increase the heat to medium high and the lime juice and zest, spices and chopped jalapeño. Sauté this until almost all of the juice has been reduced off , then set aside to cool a little.
Place the cheese strips in the center of the tortillas, add some red pepper strips and then the sautéed chicken mixture. Bring two opposite sides of the tortilla toward the center, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.
Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with salsa, sour cream and Lime Guacamole.
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