- 2 teaspoons Cajun spice mix
- 2 teaspoons olive oil
- 300g beef scotch fillet steaks
- 1 red onion, halved, thinly sliced
- 1/3 cup fresh coriander leaves
- 4 large flour tortillas
- 100g (1/3 cup) bought tomato salsa
- 80g (1 cup) coarsely grated reduced-fat cheddar
- Olive oil spray
- 1 x 475g ctn sweet potato mash
- Light sour cream, to serve
- Step 1Combine spice mix and oil in a bowl. Add the beef and turn to coat. Combine the onion and coriander in a small bowl.
- Step 2Preheat a large chargrill or frying pan over high heat. Add the beef and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice the beef across the grain.
- Step 3Place the tortillas on a clean work surface. Spread 1 tablespoon of tomato salsa over one-half of each tortilla. Top each tortilla with the onion mixture, beef and cheddar. Fold the tortillas to enclose the filling.
- Step 4Spray a large non-stick frying pan with olive oil spray to lightly grease. Place 2 tortillas in the pan and cook for 1 minute each side or until golden. Transfer to a clean work surface. Repeat with the remaining tortillas, reheating and spraying the pan with olive oil spray between batches.
- Step 5Meanwhile, heat the puree following packet instructions.
- Step 6Cut the chimichangas in half. Divide the puree among serving plates and top with chimicha
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Mexican chicken stack: Omit the sweet potato puree. Replace the beef with 4 single chicken breast fillets. Increase the spice mix to 2 tbs Cajun spice mix. Increase the tortillas to 6 large flour tortillas. Increase the salsa to 2 x 200ml btls tomato salsa. Preheat oven to 200°C. In step 2, cook the chicken for 7 minutes each side or until cooked through. Place 1 tortilla on a baking tray. Top with one-fifth of the chicken, one-sixth of the salsa, and one-sixth of the cheddar. Continue layering with remaining tortillas, chicken, salsa and cheddar, finishing with a layer of cheddar. Bake for 20 minutes or until crisp and golden. Set aside for 5 minutes to cool. Cut into wedges and serve with the onion mixture and sour cream.
Blackened Cajun fish with sweet potato: Omit tortillas, salsa, cheddar and sour cream. Replace the beef with 4 skinless flathead fillets. Add 1 avocado, halved, stone removed, peeled, coarsely chopped to the onion mixture in step 1. Divide the sweet potato puree and flathead among serving plates. Top with avocado mixture to serve.
Moroccan steak sandwiches: Omit salsa, cheddar, and sweet potato puree. Replace the Cajun spice mix with 2 tbs Moroccan spice mix. Replace the tortillas with 4 Turkish bread rolls, split, toasted. Replace the sour cream with natural yoghurt. At the end of step 2, place one-half of each bread roll on a clean work surface. Top with the onion mixture, beef scotch fillet steaks and 1 cup baby spinach leaves. Drizzle over the yoghurt. Top with remaining bread roll halves to serve.
- Author: Alison Adams
- Image credit: William Meppem
- Publication: Australian Good Taste