麻豆约拍

Chimichangas Ingredients:

• Turkey leftovers shredded (or any other meat you’ve had)
• Leftover vegetables – roughly chopped
• Handful salad leaves (or shredded lettuce)
• 100g grated cheddar cheese
• Handful fresh coriander chopped
• 4 large tortilla wraps
• Vegetable oil

Sauce Ingredients:

• 400g passata
• 1 tbsp honey
• 1 tbsp smoked paprika
• 1 tbsp Cajun spice
• Pinch of chipotle chilli flakes (to taste)
• Half a cup of water

Serve With:

• Soured cream
• Lime wedge
• Side salad

Method:

1. Start with the sauce; add half the passata to a saucepan with the honey, chipotle chilli flakes, smoked paprika and half a cup of water. Simmer gently for 10 minutes to reduce and thicken.

2. Meanwhile; add the chopped vegetables to a frying pan with a little oil and stir fry until warmed through then decant into a bowl and cover to keep warm.

3. In the same pan, add the shredded meat, Cajun spice and enough passata to coat the meat with a little extra. Simmer gently until warmed through and bubbling and then remove from the heat.

4. Lay a tortilla flat on a work surface, scatter some of the lettuce in the centre (leaving a good two/three inches gap from the sides) then top with shredded meat, then vegetables, then coriander and grated cheese. Wrap the parcel; folding over one of the sides, then top and bottom and finally rolling over the remaining side – you can secure this with a cocktail stick.

5. Heat a pan with enough vegetable oil to shallow fry the chimichangas halfway up. Fry seam side down for a few minutes until golden then turn over. Continue until all are done.

6. Serve with side salad, wedge of lime, drizzle the sauce over the top with a dollop of sour cream!