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

  1. 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
  2. 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.
  3. Grate hard cheese and garlic on a fine grater, add to tomato and herbs.
  4. 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.
  5. Stir all the filling ingredients.
  6. Spread the flat cake on a flat surface, put a tablespoon of the filling on it.
  7. Wrap the tortilla in an envelope, tucking the edges on both sides and rolling it up.
  8. 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.
  9. 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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