Sour Cream And Cheese Recipe
Ingredients
| 12 wheat or corn tortillas (can also use thin chappatis) | ||
| Oil | 2 Cup (16 tbs) (For frying) | |
| 1 cup of thick cream, soured with a dash of lime juice, drained of any water | ||
| Cheddar Cheese | 250 Gram, grated | |
| Oil | 1 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 3 Clove (5gm), finely chopped | |
| 1 green chilli, seeded and finely chopped | ||
| 1 jalapeno chilli, finely chopped | ||
| Green pepper | 1/2 To taste, finely chopped | |
| Potatoes | 2 Medium, boiled | |
Directions
To prepare the filling, heat 1 tbs of oil in a small frying pan.
Add the onion, garlic, chillies and pepper (capsicum).
Fry gently over medium heat for about 4 minutes until soft but not brown.
Add potatoes and mix well.
Set to one side.
Heat a heavy frying pan until drops of water will sizzle when sprinkled on.
Place a tortilla in the pan to warm for 30 seconds.
Turn.
Remove from the pan.
Place a spoonful of onion mixture in the centre, top with a spoonful of sour cream and then grated cheese.
Fold to a parcel tucking in the ends of each tortilla and roll up.
Secure with a cocktail stick.
Repeat with the tortillas.
Refrigerate for 30 minutes.
Heat oil in a deep fat frying pan.
Fry the chimichangas a few at a time, for about 5 minutes until golden brown.
Drain on an absorbent kitchen paper; keep warm.
Alternatively, shallow fry for 3 minutes on each side and drain wel
Add the onion, garlic, chillies and pepper (capsicum).
Fry gently over medium heat for about 4 minutes until soft but not brown.
Add potatoes and mix well.
Set to one side.
Heat a heavy frying pan until drops of water will sizzle when sprinkled on.
Place a tortilla in the pan to warm for 30 seconds.
Turn.
Remove from the pan.
Place a spoonful of onion mixture in the centre, top with a spoonful of sour cream and then grated cheese.
Fold to a parcel tucking in the ends of each tortilla and roll up.
Secure with a cocktail stick.
Repeat with the tortillas.
Refrigerate for 30 minutes.
Heat oil in a deep fat frying pan.
Fry the chimichangas a few at a time, for about 5 minutes until golden brown.
Drain on an absorbent kitchen paper; keep warm.
Alternatively, shallow fry for 3 minutes on each side and drain wel
Chef
