Vegetable Chimichangas

This fried dish is a typical Mexican meal, filled with various ingredients. It pairs excellently with guacamole, sour cream, and nacho cheese.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 400 g Tortilla, corn

  • 150 ml Sour cream

  • 250 g Cheese, Cheddar

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 piece Chili peppers, green chili, fresh

  • 1 piece Chili peppers, jalapeño, fresh

  • 0.5 piece Bell pepper, green, fresh

  • 200 g Potatoes, white

  • pieces Oil, plant, sunflower

Steps

  1. Wash and dry the potatoes, bell pepper, and chili. Cut the bell pepper and potatoes into small cubes, and slice the chili into rings. Mince the garlic and onion, and grate the cheese.

  2. Heat oil in a small pan and add the onion, garlic, both chilies, and bell pepper. Sauté over moderate heat for five minutes, then add the potatoes and continue to cook until the potatoes are browned on all sides.

  3. In another pan, heat oil and place the tortillas, toasting them on both sides. Place the tortillas on plates. Spoon the mixture from the other pan onto the center of each tortilla, and add a spoonful of sour cream and cheese to the center of each mixture. Roll them into a pocket or roll to maintain their shape, using toothpicks if necessary.

  4. Place the tortillas in the refrigerator for 30 minutes, then take a deep pan, add oil, and place as many chimichangas (tortillas) as fit. Fry them until they are golden brown on both sides, then drain them on a paper towel. Remove the toothpicks and serve.

Nutrition Information (Per 100g)

  • Calories: 179.32 kcal
  • Fat: 7.55 g
    • Saturated Fat: 4.36 g
  • Carbohydrates: 19.47 g
    • Sugars: 1.09 g
  • Protein: 6.96 g
  • Fiber: 2.6 g

Advice

Additionally, you can serve it with shrimp cocktail, fresh cucumbers…