Creamy Pesto Chimichangas with Chicken

Name: Creamy Pesto Chimichangas with Chicken
Total time: 60 min
Ingredients: 1¾ tbsp unsalted butter; ½ yellow onion; 1 garlic clove; 1¼ lb chicken thighs; ⅔ tsp ground cumin; ⅔ tsp black pepper; 1 tsp garlic powder; 4 g salt; 1 g Italian seasoning; 60 ml heavy cream; 1½ tbsp fresh basil pesto; ⅓ cup grated Parmesan cheese; 2 tsp cornstarch; 3 tbsp water; 8-inch tortillas; sunflower oil

60 minutes · 8 porties · Easy

Ingredients

1¾ tbsp unsalted butter ((25 g))
½ yellow onion (finely chopped medium onion (75 g))
1 garlic clove (minced)
1¼ lb chicken thighs ((550 g))
⅔ tsp ground cumin ((2 g))
⅔ tsp black pepper ((2 g))
1 tsp garlic powder ((3 g))
4 g salt ((4 g))
1 g Italian seasoning ((1 g))
60 ml heavy cream ((60 ml))
1½ tbsp fresh basil pesto ((25 g))
⅓ cup grated Parmesan cheese ((35 g))
2 tsp cornstarch ((6 g))
3 tbsp water ((45 ml))
8-inch tortillas ((I used durum))
sunflower oil (for frying)

Instructions

Prepare all the ingredients.
Melt the butter in a frying pan over medium-high heat. Add the onion and garlic and cook for 4–5 minutes until golden.
Add the chicken thighs, cumin, black pepper, garlic powder, salt and Italian seasoning. Cook for 5–6 minutes, stirring regularly.
Pour in the cream and stir in the pesto. Simmer for 4–5 minutes, or until the sauce has thickened.
Take the pan off the heat and stir in the Parmesan until it melts into the creamy pesto sauce.
Allow the filling to cool slightly before assembling the chimichangas.
In a small bowl, whisk the cornstarch and water together until smooth.
Lay a tortilla on your work surface and place a slice of cheese just below the center. Spoon about 95 g of the chicken filling on top and drizzle with some sauce. Add a second slice of cheese if you like.
Fold in the sides and roll the tortilla up tightly. Brush the edge with a little cornstarch slurry and press firmly to seal.
Repeat with the remaining tortillas and filling.
Heat a thin layer of sunflower oil in a frying pan over medium-high heat. Place the chimichangas seam-side down and fry until golden and crispy on all sides, turning regularly so they brown evenly. Drain on paper towels and serve warm.

Ingredients

Porties

8

CHICKEN FILLING

1¾ tbsp unsalted butter, (25 g)

½ yellow onion, finely chopped medium onion (75 g)

1 garlic clove, minced

1¼ lb chicken thighs, (550 g)

⅔ tsp ground cumin, (2 g)

⅔ tsp black pepper, (2 g)

1 tsp garlic powder, (3 g)

4 g salt, (4 g)

1 g Italian seasoning, (1 g)

60 ml heavy cream, (60 ml)

1½ tbsp fresh basil pesto, (25 g)

⅓ cup grated Parmesan cheese, (35 g)

CORNSTARCH MIXTURE

2 tsp cornstarch, (6 g)

3 tbsp water, (45 ml)

FOR THE CHIMICHANGAS

8-inch tortillas, (I used durum)

sunflower oil, for frying

Creamy Pesto Chimichangas with Chicken

Ingredients

CHICKEN FILLING

CORNSTARCH MIXTURE

FOR THE CHIMICHANGAS

Instructions

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Creamy Pesto Chimichangas with Chicken

Ingredients

Instructions

Ingredients

Ingredients

CHICKEN FILLING

CORNSTARCH MIXTURE

FOR THE CHIMICHANGAS