Cook: 15 min
sunflower oil, for frying
1 onion, finely chopped
1 red pepper, seeds removed and diced
2 boneless, skinless chicken thighs, roughly chopped
2 green chillies, seeds removed and thinly sliced
2 garlic cloves, finely chopped
2 Tomatoes, roughly chopped
100g frozen Sweetcorn, thawed
4 tbsp pepper sauce
4 salad onions, finely chopped
4 large flour tortillas
shredded lettuce leaves, soured cream and ready-made guacamole, to serve
1. Heat the sunflower oil in a large pan and stir-fry the onion, pepper and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chillies, garlic, tomatoes and sweetcorn and cook for a further 2-3 minutes until the chicken is cooked through.
2. Stir in the pepper sauce and salad onions and set aside to cool a little.
3. Warm one of the tortillas in a hot dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the centre of the tortilla and fold over the edges to form a neat parcel; Pin in place with cocktail sticks and repeat with the remaining tortillas.
4. Heat 1cm vegetable oil in a large frying pan and cook the chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain on kitchen paper and serve hot with shredded lettuce, soured cream and guacamole.