• Crispy Chicken Chimichangas & Banana-Nutella Quesadillas

    “Ola, Mexica!” These Mexican dishes are guaranteed to make your little kiddo go, “¡Andale! ¡Andale!”—all the way to the dinner table.

    by Ceia Ylagan .
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    CRISPY CHICKEN CHIMICHANGAS
    Who can resist the crunch and the flavorful surprise with each bite of this Mexican delight?

     

    You will need:

    • Fresh tomatoes and onions,
    • Finely chopped ²/³ cup salsa (bottled, store-bought ones are fi ne)
    • 1 tsp taco seasoning
    • 1 cup cooked chicken, chopped
    • 1 cup shredded cheddar cheese
    • 6 pcs small fl our tortillas
    • Cooking oil for deepfrying salsa
    • Sour cream
    • Salt and pepper

     

    How to cook:
    1. Mix chicken, salsa, tomatoes, onions, taco seasoning and cheese.
    2. Place about ¼ cup of the chicken mixture in the center of each tortilla.
    3. Fold opposite sides over fi lling. Roll up from bottom and secure with toothpicks.
    4. Deep-fry in oil until golden-brown.
    5. Serve with salsa and sour cream.

     

    BANANA-NUTELLA QUESADILLAS

     

    You will need:

    • 2 pcs ripe banana
    • 6 pcs small fl our tortillas
    • Nutella or hazelnut spread
    • Butter, unsalted
    • Cocoa powder
    • Whipped cream

     

    How to cook:
    1. Heat a frying pan to medium high heat. Add a small amount of butter and spread it around the bottom of the pan.
    2. Take one small fl our tortilla and place it in the pan.
    3. Spread nutella and arrange the sliced bananas on top of the fl our tortilla.
    4. Layer with another tortilla, then spread nutella on one side.
    5. Reduce heat. Flip tortilla when the bottom side has started to brown.
    6. Top with whipped cream and drizzle some cocoa powder to garnish.

     

    Photography by Miguel Nacianceno

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