Ingredients
- Brown onions 2
- Garlic 4 cloves
- SpinneysFOOD Organic Red Kidney Beans 400g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- SpinneysFOOD Fine Sea Salt ¼ tsp
- SpinneysFOOD Chilli Powder ¼ tsp
- SpinneysFOOD Fine Cumin ¼ tsp
- SpinneysFOOD Bottled Drinking Water 125ml + 3 tbps
- Limes 3
- SpinneysFOOD Fresh Coriander 2 Handfuls
- SpinneysFOOD Whole Peeled Italian Tomatoes 125ml
- Chicken stock 125ml
- Old El Paso Smoky BBQ Fajita Kit – Extra Mild 1 x 476g
- SpinneysFOOD Sour Cream 4 tbsp
- SpinneysFOOD Shredded Roast Chicken 500g
- SpinneysFOOD All-Purpose Flour 3 tbsp
- Kraft Mexican Cheese Blend 150g
- SpinneysFOOD Pure Sunflower Oil 2L, for frying
- SpinneysFOOD Mild Guacamole 200g
- Gem lettuce heads 2
- SpinneysFOOD Cherry Tomatoes 200g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
BBQ chicken chimichangas
Mexican 20 Mins Prep · 30 Mins Cook
- Finely dice 1 onion and mince 2 garlic cloves. Drain and rinse the kidney beans.
- Heat the oil in a medium-sized pot over a medium heat. Add the chopped onion and cook, stirring until the onion has softened approx. 5 minutes. Stir in the garlic, salt, chilli powder and cumin. Sauté for 1 minute or until fragrant then add the drained beans and water to the pot. Lower the heat and simmer for 5-7 minutes. Using a fork or potato masher, crush half the beans to your desired consistency. Juice the lime and stir through the refried beans. Scatter over a handful of fresh coriander. If the beans are dry, add a splash of water to loosen up the mixture. Cover and set aside until needed.
- To make the chimichangas, finely dice an onion and mince 2 garlic cloves. Heat the oil in a medium-sized pan over a medium-high heat. Add the onion and sauté until golden, approx. 5-8 minutes. Stir in the garlic and sauté for a further 30 seconds. Add the tinned tomatoes, stock, fajita seasoning and fajita sauce. Bring to a gentle simmer. Stir occasionally until thickened and reduced, approx. 6 minutes. Remove from the heat and add in the sour cream and shredded chicken.
- Mix the flour and water to make a glue. Place a tortilla from the kit on a clean work surface and top with 1-2 tablespoons of the refried beans. Spread the refried beans out leaving a 5cm border. Place 50g of the shredded chicken filling on top of the refried beans and sprinkle over the cheese. Fold in the sides and bottom and start rolling over, when you are almost at the end, brush with some of the glue and seal the top. Repeat the process with the remaining tortillas and filling.
- Heat a pot of sunflower oil to 180°C. Once hot, carefully lower the chimichangas into the oil and fry evenly until golden, approx. 2-3 minutes a side. Do this in batches to avoid overcrowding the pot. Transfer to a plate lined with paper towels to drain.
- Serve the chimichangas with guacamole, a dollop of sour cream, chopped lettuce, cherry tomatoes, coriander and lime wedges.