Spring Chimichanga
by Editorial Staff
Chimichanga is a Mexican appetizer, deep-fried burrito. Spring chimichanga in this recipe with lots of greens, ripe tomatoes, garlic and cheese, tastes good both hot and cold. Crispy flatbread and juicy filling make a great tandem.
Ingredients
- Flatbread (tortilla) – 4 pcs.
- Greens, mix (dill, parsley, wild garlic) – 1 bunch
- Tomato – 200 g (1 piece)
- Garlic – 1 clove
- Hard cheese (Dutch) – 50 g
- Soy sauce – 2 tbsp
- Vegetable oil – for frying
Directions
- Prepare all the ingredients for the chimichanga. You can use tortillas as a thin flatbread, but if you cannot find one, thin pita bread will do
- Finely chop the fresh herbs (you can take any greens that you find in the season), wash the tomato and cut into small cubes. Place the ingredients in a deep bowl.
- Grate hard cheese and garlic on a fine grater, add to tomato and herbs.
- Pour the soy sauce over the ingredients. Attention! There is no need to salt, as both soy sauce and cheese contain a lot of salt.
- Stir all the filling ingredients.
- Spread the flat cake on a flat surface, put a tablespoon of the filling on it.
- Wrap the tortilla in an envelope, tucking the edges on both sides and rolling it up.
- Fry the chimichangi in hot vegetable oil in a skillet on both sides for 3-5 minutes. The tortillas should be crispy and lightly browned.
- Serve as a snack. These chimichangi rolls are very convenient to give as a snack to children and adults, as well as to take with you to nature.
Bon appetit!
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