Turkey chimmichanga
This aromatic spicy dish is a favourite in Mexico. Adjust the amount of chilli to suit your taste for heat.
Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Per serving: 590 Kcals, 15g fat
Ingredients
8 soft, flour tortillas
350g British turkey mince
2 tbsp olive oil
2 cloves garlic, crushed
1/2 small onion, finely chopped
1 tbsp plain flour
100ml chicken stock
2 tbsp fresh coriander, chopped
pinch red chilli powder
2 tbsp sweet red chilli sauce
salt and pepper
beaten egg
vegetable oil for frying
cooked new potatoes, to serve
Method
Heat the olive oil and add the onion, chilli powder and garlic and soften slightly.
Add the turkey mince and cook until all the moisture has evaporated.
Add the flour and mix well, then add chicken stock, sweet chilli sauce and cook until you have a thick paste.
Add the fresh coriander, season well with salt and pepper and then cool.
Once cooled, place the mixture into all 8 tortillas; brush a little beaten egg around the edge of the tortillas.
Fold the bottom over to the centre, then fold both sides over to the centre, roll up and secure with a couple of cocktail sticks.
Deep fry 2 at a time for 5-7 minutes turning occasionally to brown and crisp up.
Serve hot with new potatoes.
© Phil Vickery