Sour Cream And Cheese
|Tortillas/Thin chapattis||12 (Wheat Or Corn)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Thick cream||1 Cup (16 tbs), soured with a dash of lime juice, drained of any water|
|Cheddar cheese||250 Gram, grated|
|Onion||1 Small, finely chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Green chili||1 , seeded and finely chopped|
|Jalapeno chili||1 , finely chopped|
|Green pepper||1⁄2 , cored, seeded, finely chopped (Capsicum)|
|Potatoes||2 Medium, diced and boiled|
To prepare the filling, heat 1 tbs of oil in a small frying pan.
Add the onion, garlic, chillies and pepper (capsicum).
Fry gently over medium heat for about 4 minutes until soft but not brown.
Add potatoes and mix well.
Set to one side.
Heat a heavy frying pan until drops of water will sizzle when sprinkled on.
Place a tortilla in the pan to warm for 30 seconds.
Remove from the pan.
Place a spoonful of onion mixture in the centre, top with a spoonful of sour cream and then grated cheese.
Fold to a parcel tucking in the ends of each tortilla and roll up.
Secure with a cocktail stick.
Repeat with the tortillas.
Refrigerate for 30 minutes.
Heat oil in a deep fat frying pan.
Fry the chimichangas a few at a time, for about 5 minutes until golden brown.
Drain on an absorbent kitchen paper; keep warm.
Alternatively, shallow fry for 3 minutes on each side and drain wel