Crispy Chicken Chimichangas

• Chicken breast(600 g)
• Onion(1)
• Bell pepper(1)
• Garlic(2 cloves)
• Olive oil(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Salsa(4 tbsp)
• Cheddar cheese(150 g)
• Tortilla(4)
• Vegetable oil(3 tbsp)
• Lettuce(1)
• Tomato(2)
• Lime(1)
• Sour cream(120 g)

Method

1. 1

   Slice the {Chicken breast} into bite-size pieces. Finely chop the {Onion}, slice the {Bell pepper}, and mince the {Garlic}. Shred the {Cheddar cheese}. Shred the {Lettuce} and dice the {Tomato}.

   ~14 min

2. 2

   Heat {Olive oil} in a large pan over medium-high heat. Add the chicken with {Cumin}, {Smoked paprika}, {Oregano}, {Salt}, and {Black pepper}. Cook for 5 minutes, stirring often, until lightly golden at the edges.

   ~5 min

3. 3

   Add the {Onion}, {Bell pepper}, and {Garlic}. Cook for 4 minutes until softened. Stir in the {Salsa} and cook for 2 minutes more until the filling is thick and not wet. Take off the heat and fold in half the {Cheddar cheese}.

   ~6 min

4. 4

   Warm the {Tortilla} briefly so they fold easily. Divide the chicken filling between them, top with the remaining {Cheddar cheese}, then fold in the sides and roll tightly into chimichangas.

   ~4 min

5. 5

   Wipe out the pan and heat the {Vegetable oil} over medium heat. Add the chimichangas seam-side down and cook for 3 minutes per side until crisp and golden all over.

   ~6 min

6. 6

   Toss the {Lettuce} and {Tomato} with the juice of the {Lime}. Serve the crispy chimichangas with the salad and {Sour cream} on the side.

   ~5 min