CHICKEN CHIMICHANGAS WITH MEXICAN RICE
Chimichangas are Tex-mex fried burritos. My version, which is usually served up as a Sunday night treat with the girls, strikes a balance in richness and is baked, not fried.
SERVES 4 PREP + COOK 1 HOUR
◆ 1/3 cup extra-virgin olive oil.
◆ 1 onion, chopped finely
◆ 2 garlic cloves, crushed
◆ 1 fresh jalapeno chilli, chopped finely
◆ 1 tsp ground cumin
◆ ¼ tsp ground cinnamon
◆ 1 barbecue chicken, flesh shredded (4 cups)
◆ 200g sour cream
◆ 1/3 cup coriander, plus extra to serve
◆ 2 vine-ripened tomatoes, chopped finely
◆ 435g can refried beans
◆ 8 flour tortillas
◆ 1½ cups grated gouda cheese
◆ 40g butter, melted MEXICAN RICE
◆ 1 tbsp olive oil
◆ 1 onion, chopped finely
◆ 3 garlic cloves, crushed
◆ ½ tsp ground cumin
◆ ½ tsp chilli powder
◆ ½ tsp sugar
◆ ½ tsp salt
◆ 2 tbsp tomato paste
◆ 500g microwave basmati rice
◆ ½ cup chicken stock JALAPENO SAUCE
◆ 250g jar pickled jalapeno chillies, drained
◆ 1 cup chicken stock
◆ 2 tbsp chopped coriander
1 Heat 2 tbsp of the olive oil in a frying pan over medium heat. Cook onion, garlic, jalapeno, cumin and cinnamon, stirring, 5 mins or until softened. Add shredded chicken, / cup of the 13 sour cream, the coriander and the tomato, stir until combined and warmed through.
2 Preheat oven to 180°C. Line an oven tray with baking paper. 3 Divide refried beans among tortillas, leaving a 5cm border at each end. Top with chicken mixture and half the cheese. Roll up into cone shapes, place on lined tray. Combine melted butter and remaining olive oil, brush mixture over chimichangas. 4 Bake chimichangas 10 mins. Scatter with remaining cheese, bake a further 10 mins or until golden and crisp.
5 MEXICAN RICE Meanwhile, heat olive oil in a frying pan over medium heat. Cook onion, garlic, spices, sugar and salt, stirring, 5 mins or until softened. Transfer half the onion mixture to a small saucepan for the jalapeno sauce. Add tomato paste, rice and stock to onion mixture in frying pan over medium heat, cook, stirring, until heated through.
6 JALAPENO SAUCE Add pickled jalapenos to onion mixture in saucepan, cook, stirring, 3 mins. Stir in stock, simmer 10 mins or until thickened. Process sauce and coriander until smooth.
7 Divide chimichangas among plates. Serve with Mexican rice topped with extra coriander, along with jalapeno sauce and remaining sour cream.