Chicken and Elote Corn Chimichangas
Rating
Chicken and Elote Corn Chimichangas perfect for your Cinco de Mayo party!
Ingredients
- Filling
- 3 Garlic cloves diced
- 1 jalapeno diced
- 1 tsp oregano
- 1 tsp smoked paprika
- 3 Chicken breasts (cooked)
- 1 tbsp Taco seasoning
- 2 Charred Sweet corn
- 1 tbsp Lime juice
- 15g Coriander
- 200g Cream cheese
- 2 tbsp Mayo
- Green salsa
- 100ml Tomatillo sauce
- 1 Jalapeno
- 1 Avocado
- 2 tbsp Coriander
- 1 juice of a Lime
- 3 Garlic cloves
- 1 tsp Salt
- 2 tbsp Water
- 1 tbsp Oil
- Red salsa
- 8 Dried chillies, pre soaked for 30 mins in hot water
- 6 red jalapenos
- 2 cloves of Garlic
- 1 Chicken stock cube crushed
- 4 tbsp Water
- 200g Shredded mozzarella Cheese
- 10 Tortilla wraps
- 200ml Sour cream
Instructions
- Fry your garlic and diced jalapeno, add chicken and spices. Heat until crispy. Add chicken to the bowl and mix with cream cheese, lime juice, mayo, coriander and corn.
- Then add the mixture to the tortilla wrap, add a handful of cheese and wrap using a flour and water paste to seal the chimichanga.
- Heat oil in a large pan, add your chimichanga to the hot oil and cook until golden brown.
- In a blender, add your avocado, tomatillo sauce, jalapenos, coriander, lime juice, garlic, salt, oil and water. Blend until completely smooth.
- In a blender make your red salsa, add your soaked dried chillies, red jalapenos, garlic, chicken stock cube and water. Blend until smooth.
- Dress your chimichanga with your salsas and sour cream and enjoy!
