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Mexican chimichanga with smoked paprika
 
 
8 ServingsPTM35 min

Mexican chimichanga with smoked paprika


Fill tortillas with cheddar, smoked chicken, parsley and crème fraîche with paprika and fry them in the oven. Mexican specialty

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Directions

  1. Preheat the oven to 200 ° C. Grate the cheddar and finely chop the parsley.
  2. Mix the crème fraîche with the paprika powder and spread over the gordita's. Then divide the cheddar, chicken strips and parsley over it.
  3. Season with pepper and salt.
  4. Fold the outside of the gordita's inwards and roll up.
  5. Place them with the folding edge down on a baking sheet covered with parchment paper and brush with the oil.
  6. Fry the chimichanga in about 15 minutes until golden brown.
  7. Meanwhile cut the tomatoes into very small cubes.
  8. Divide the chimichanga on a dish and serve the guacamole and tomato cubes in the dishes.


Nutrition

295Calories
Sodium25% DV600mg
Fat28% DV18g
Protein22% DV11g
Carbs7% DV21g
Fiber8% DV2g

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