Jalapeno's Baby Chimis

Jalapeno' s Chimichangas:-

Ingredients:-

For Jalapeno's Sauce :-

• Jalapeno, minced - 1 tbsp
• Sour Cream - 5 tbsp
• Salt and pepper to taste  

For Tortillas:-

• All purpose flour - 1 cup
• Baking soda - a pinch
• Olive oil - 2 tbsp
• Warm water as needed
• Salt to taste 

For Jalapeno's Chimichangas:-

• Boneless chicken, minced - 1/2 cup
• Jalapenos, Seeded and minced - 2 tbsp
• Grated garlic - 1 tbsp
• Onion, chopped - 1 
• Pepper powder - 1 tbsp
• Vinegar - 1/2 tbsp
• Fresh Cilantro, chopped - few
• Shredded mozzarella cheese
• Canola/Vegetable oil - for frying

For Garnish:-

• Shredded iceberg lettuce 
• Tomato, diced 
• Spinach
• Cucumber

Preparation:-

1. To make jalapeno's sauce for dipping:-

• Grind jalapeno's and mix well in to the sour cream.
• Finally add little bit of salt and pepper. keep it in a bowl.  

2. To make Tortilla's:-

• Combine all purpose flour, baking soda and salt in a medium bowl.
• Add required warm water, 2 tsp oil and knead to smooth dough.
• Cover it with thin wrap and allow to rest for 1 hour.
• Equally divided into small balls. Use a rolling pin to roll into thin circular bread.
• Pan fry over low flame in a non-stick frying pan till both sides cooked. Set aside.

3. To make jalapeno's chimichangas filling-

• In a pan, heat oil over medium-high heat. Add minced chicken and brown on all sides.
• Add onions and grated garlic and saute for 4 to 5 minutes. 
• Add jalapenos and saute for 1 minute more. 
• Then add vinegar. Stir well to combine. Bring to a boil.  

• When meat is tender,add cilantro. Cook until mixture is heated through. 
• Remove from heat and allow it to cool.  

6.  Fry the Chimi 's:-

• Place 2 tbsp of the jalapenos chicken mixture and 2 tbsp of shredded pepper jack in the middle of a flour tortilla. 
•  Fold in both sides and then the bottom is folded up and continue rolling until you reach the opposite end. 
• Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas.   

• Heat oil and drop chimichangas slowly and cook 2 minutes on each side or until golden brown.
• Remove from oil, drain on paper towels and keep warm in oven until all are cooked.  

7. To Serve:-

• Place a bed of shredded lettuce on plate, . Place chimichangas on top. 
• Jalapeno's sauce, sprinkle with tomato, spinach and cucumber slices and cilantro to garnish.
• Serve immediately.