Chimichangas
This Mexican chimichanga is loaded a vegetable filling of bell peppers and bottle gourd along with the hint of an egg.
Cuisine

- mexican

Cooking Time

-10 Min

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR the filling
  • 1onionsliced
  • ½green bell pepperjulienned
  • ½red bell pepperjulienned
  • 1bottle gourdpeeled and sliced
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 6-7jalapenos
  • 2 tsp coriander chopped
  • Black pepper powder to taste
  • Salt to taste
  • FOR the chimichangas
  • 1 tsp oil
  • 1Roti
  • 1 tbsp Cheddar cheesegrated
  • 1eggbeaten
  • FOR garnish
  • sour cream
  • parsley
  • Cheddar cheesegrated

PREPARATION

  1. 1

    Finely slice the onion.
  2. 2

    Julienne red and green bell peppers.
  3. 3

    Finely chop the peeled bottle gourd.
  4. 4

    For the filling, heat oil in a pan.
  5. 5

    Add some cumin seeds.
  6. 6

    Saute the chopped onion.
  7. 7

    Add a pinch of salt.
  8. 8

    Add bell pepper juliennes to the pan.
  9. 9

    Add black pepper powder and jalapenos.
  10. 10

    When these vegetables are half cooked, add chopped bottle gourd.
  11. 11

    Give a stir.
  12. 12

    Cover the pan and cook for 2-3 minutes.
  13. 13

    Add some chopped coriander to the filling.
  14. 14

    Heat oil in another pan.
  15. 15

    Roast the roti in the pan.
  16. 16

    Place the filling on the roti.
  17. 17

    Top with some grated cheddar cheese.
  18. 18

    Seal the sides of the roti with a beaten egg and carefully fold the roti.
  19. 19

    Chimichanga is ready.
  20. 20

    Serve it with some sour cream.
  21. 21

    Garnish with parsley leaves and grated cheddar cheese.
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