Saturday, 27 February 2010
Dust off your sombrero and break out the pinatas! I'm going all Mexican on you here today. I know . . . this is supposed to be The English Kitchen . . . but variety is the spice of life after all . . . and as Mexican as this may be . . . it was cooked in an English kitchen!
Mexican food is one of my favourite treats! Oh, how I love all the warm Mexican spices . . . cumin, coriander . . . chilies.
Just the thought of them can make my tastebuds start tingling and my mouth watering.
Back home there was a tasty little Mexican restaurant that we used to love to go to . . . where the fajitas were served sizzling at your table on your very own cast iron skillet . . . my but they were good. Strawberry margaritas . . . they were good too, but I don't drink those anymore. If anyone knows how to make one without alcohol, I'd be interested!
Anyways, I had some cooked chicken that I needed to use up and I thought why not go all Mexican here. I was in the mood for a real fiesta!
I love chimichangas with their crunchy tortilla wrappings and cheesy, spicy fillings. One of my Mexican favourites for sure . . . along with nachos and burritos and . . . oh my, don't get me started. I love it all!
These tasty chimichangas were the perfect way to use up that leftover chicken. Don't you just love it when you can take something that's already been used and fix it up with a few things to make it all new again? I do!
I have a 72 year old husband so these are somewhat on the tame side. You can of course make them a lot spicier by using a spicy cheese, and adding some hot chilies to the filling. As well, the condiments can be chosen with more heat if desired!
Serves 6 to 8
You can make these even spicier by using a cheese with added jalapeno peppers etc. These are so easy and incredibly tasty! A great way to use leftovers too!
2 large cooked chicken breasts, shredded
salt, pepper and garlic powder to taste
1 TBS butter
10 (8 inch) flour tortillas
8 ounces shredded Monterey Jack Cheese
6 spring onions, chopped
a handful of pitted black olives, sliced
1 TBS vegetable oil (for cooking)
Melt the butter in a large skillet over medium heat. Add the chicken and season with the salt, pepper and garlic powder. Saute for about 3 minutes or so. Remove from the heat and allow to cool. Stir in the chopped spring onion, olives and cheese. Mix well together.
Spoon this mixture evenly onto the centre of the tortillas. Fold up side and roll up burrito style.
Heat the oil in a large skillet over medium high heat. Add the rolled up tortillas and saute on all sides until golden brown all over. Serve on a bed of shredded lettuce and with your choice of toppings. Delicious!