With a few pantry staples and just half an hour, you can turn fresh autumn produce into this healthy Tex-Mex meal.
Ingredients
- 1 red onion
- 2 vine-ripened tomatoes
- 1 red bird’s-eye chilli
- 80ml (1/3 cup) extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons tomato paste
- 200g (1 cup) white long-grain rice
- 360ml Massel chicken style liquid stock
- 160g dried chorizo sausage
- 1 barbecue chicken
- 2 teaspoons oregano leaves
- 8 large flour tortillas
- Sour cream, to serve
Spicy salsa
- 3 vine-ripened tomatoes
- 1 red bird’s-eye chilli
- 1 clove garlic
- 1/2 lime
- 1 tablespoon coriander leaves, plus extra, to serve
Method
- Step 1Preheat oven to 210C fan-forced.
- Step 2To make salsa, quarter tomatoes and chilli. Process in a food processor until finely chopped. Crush over garlic, then strain through a coarse sieve over a bowl. Reserve liquid to make red rice. Transfer salsa to a small bowl and squeeze in lime juice. Finely chop coriander, then stir in with 1/4 teaspoon salt.
- Step 3To make red rice, peel onion. Quarter onion, tomatoes and chilli, then process in a food processor to a purée. Heat 1 tablespoon oil in a frying pan over medium–high heat.
- Step 4Crush over garlic, add tomato mixture and paste, then cook, stirring occasionally, for 4 minutes. Stir in rice, 160ml (2/3 cup) stock and reserved liquid, and bring to the boil. Cover with a lid, reduce heat to low, then cook for 10 minutes or until liquid is absorbed.
- Step 5Finely chop chorizo. Place in a non-stick frying pan and cook, stirring occasionally, over medium heat for 3 minutes or until browned.
- Step 6Meanwhile, shred chicken, discarding skin and bones. Add chicken to chorizo with oregano and remaining 200ml stock. Cook for 2 minutes or until liquid is almost evaporated.
- Step 7Place one-eighth of the red rice in the centre of a tortilla in a compact rectangle, then top with one-eighth of the chicken mixture. Fold in sides, then fold up bottom edge and roll over to enclose filling. Repeat with remaining tortillas, red rice and chicken mixture.
- Step 8Place chimichangas on an oven tray, then brush generously with remaining 60ml (1/4 cup) oil. Bake for 10 minutes or until golden.
- Step 9Serve chimichangas with salsa, extra coriander and sour cream.
- Low carb
Nutrition
4437 kj
Energy
40g
Fat Total
10g
Saturated Fat
86g
Protein
1155.04mg
Sodium
10g
Carbs (sugar)
84g
Carbs (total)
All nutrition values are per serve
Notes
Chimichangas (fried burritos), the ultimate Tex-Mex invention, are given a healthy makeover in the oven.
- Author: Sophia Young
- Image credit: Jeremy Simons
- Publication: MasterChef
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