Happy Sunday Everyone,
So i’ve had a very busy weekend so far, I was recipe testing yesterday, so I’ll post a delicious recipe for lemon flapjacks later. I went shopping for a birthday present for my wonderful Mum, I won’t say what I bought because I know she reads my blog, but it’s something very different to what I usually get her, i’m just hoping she likes it *fingers crossed*.
Maybe I’ll do a post of buying Birthday presents, I love finding unique gifts for people, and spend weeks researching for different family members.
Anywho… I’ve been sitting on this recipe for a while, I’m made it a couple of times now, and OH MY GAWD these are sooooo good. They’re also so easy and so versatile, you could use left over roast beef, chilli, turkey, pork, the list goes on.
I used leftover roast chicken, and pimped it up with some spices, but if you have people who don’t like too much heat you could omit the spice and do a smokey barbecue sauce instead.
Prep time: 10mins
Cooking time: 20-25 mins
- Cooked chicken
- Fajita Spice mix
- 2 tsp paprika
- 50 g mature cheddar
- 200g salsa
- Sliced Jalapenos
- 250g pre-cooked wholegrain rice
- 4 tortillas
- sour cream (optional for serving)
- Guacamole (optional for serving)
Pre-heat your oven to 180ºc.
In a bowl mix the chicken and spices together, then add the cheese, salsa, and rice and mix together throughly.
Lay your tortilla on a flat surface, and put a quarter of the mixture at the bottom of the tortilla, add some sliced jalapeno’s on top, and then roll like a burrito. Do this with the other 3, then place, seam side down on a lightly oiled tray, drizzle vegetable oil on top, this will help the chimichangas brown.
Place in the oven for 20-25 minutes until golden brown. Serve with soured cream and guacamole on top and a side salad.