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Eamon's mom
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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Ingredients
Directions
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Preheat the oven to 200 ° C. Grate the cheddar and finely chop the parsley.
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Mix the crème fraîche with the paprika powder and spread over the gordita's. Then divide the cheddar, chicken strips and parsley over it.
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Season with pepper and salt.
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Fold the outside of the gordita's inwards and roll up.
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Place them with the folding edge down on a baking sheet covered with parchment paper and brush with the oil.
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Fry the chimichanga in about 15 minutes until golden brown.
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Meanwhile cut the tomatoes into very small cubes.
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Divide the chimichanga on a dish and serve the guacamole and tomato cubes in the dishes.
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Nutrition
295Calories
Sodium25% DV600mg
Fat28% DV18g
Protein22% DV11g
Carbs7% DV21g
Fiber8% DV2g
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