Mexican chimichanga with smoked paprika

Name: Mexican chimichanga with smoked paprika
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 75 g cheddar to piece; 7,5 g fresh flat parsley; 125 g creme fraiche; 1 tl La Chinata smoked paprika; 8 gordita; 200 g smoked chicken strips; 1 el (olive oil; 2 tomatoes; 100 g chilled guacamole

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

Ingredients

Kitchen Stuff

1 baking paper

Directions

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