For those of you who know me, you will know that Mexican cuisine is one of my most favourite cuisines. I love the different textures, the smoky flavours and let's just face it a life without Carnita's is just a sad one! Then there is the humble Chimichanga. Something so delightful I probably can remember everyone I have tried! (Trust me there have been a fair few). I remember the first one I tried at a place called Tortilla Flats in NYC. It was ridiculously amazing! The deep fried crispy shell, the succulent meat, the refried beans and tasty spices - well lets just say there is only one thing that is vaguely healthy in there and a girl can't live on spices!
I apologise to any Mexican's out there who are probably rolling their eyes at the complete lack of knowledge I have of real Mexican cuisine, but i have tried to do this one justice, but making it a little lighter on the waistline.
Instead of frying, I have baked them in the oven still crispy and perfect, and for a little twist instead of refried beans (which I am in love with) I added some green beans in there, to get my bean fix - but keep it light.
End results were highly tasty, and ended up with clear plates all round!
Enjoy! & Happy Cinco de Mayo!
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Serves: 6
You Will Need:
3 Chicken Breasts Sliced
2 Peppers Sliced (I used Yellow and Orange)
1 Red Onion Sliced
1 Garlic Clove Minced
1 Tbsp Chipotle Chilli Sauce ( I use this one From Wahaca, but most supermarkets have similar)
150g (half a pack) Green Beans Boiled/Steamed
1 Tbsp Tomato Purée
6 Tortilla Wraps - I use Sainsbury's Be Good To Yourself Tortilla Wraps
120g Light Cheddar Cheese
Salt and Pepper for Seasoning
Frylight/Calorie Controlled Oil Spray
Method:
Preheat oven to 190 Degrees
In a frying pan sprayed with oil, gently soften the onion, garlic and peppers 5 minutes
Add the chicken and brown, heating until cooked 3/4 way through 3-4 minutes
Pour in the chipotle sauce, tomato puree and green beans - season, stir and heat gently 3-4 Minutes
Start to build your chimichangas by placing cheese in the centre of each tortilla wrap - top with the chicken mixture. Fold the chimichanga tucking in the ends - place seam down on a lined baking tray. You can use a toothpick to hold together if you desire.
Give the top of each chimichanga a little spritz of oil
Place in the oven and bake for 15 minutes until golden brown and crispy
Serve with Fresh Tomato Salsa, Rice or Salad - if you are feeling hungry why not all three!
I made three today, have wrapped one in cling film ready for lunch later in the week - and one in foil in the freezer for a quick dinner when i'm in the need!
DIETARY CALCULATIONS
Approx Calories Per Portion Weight Watchers Values Per Portion
303 7PP
Filling & Healthy Value
2PP
Simple Start Value
0pp
(if using cheese from your daily treat!)
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