Easy Chicken Fajita Chimichanga Recipe | Crispy & Cheesy | SuperChef

Chicken Fajita Chimichanga Recipe with a crispy tortilla, cheesy filling, and flavorful K&N’s Fajita Toppingz ’n Fillingz. Try this easy homemade, restaurant-style recipe with SuperChef! #ChickenFajitaChimichanga #SuperChef #KAndNs Chicken Fajita Chimichangas Chicken Filling Oil – 1 tbsp Onion – 1 cup, sliced Capsicum – 1 cup, sliced Red Bell Pepper – 1 cup, sliced Sweet Corn – 1 cup K&N’s Fajita Toppingz ’n Fillingz – 650 g Jalapeños – as required Ketchup – ½ cup Hot Sauce – ¼ cup Mustard Paste – 1 tbsp Salt – ½ tsp Black Pepper – ½ tsp Sour Cream Cream – 1 cup Lemon Juice – 1 tbsp Salsa Onion – 1 cup, chopped Tomato – 1 cup, chopped Fresh Coriander – ¼ cup, chopped Ketchup – ½ cup Salt – ½ tsp Oregano – ½ tsp Assembling Tortillas – as required Prepared Chicken Filling – as required Cheddar Cheese – as required Flour Slurry – as required Oil – for shallow frying Method Heat oil in a pan and sauté the onion, capsicum, and red bell pepper for 1 minute. Thaw the K&N’s Fajita Toppingz ’n Fillingz according to the instructions on the pack. Add the thawed filling to the sautéed vegetables. Add sweet corn and jalapeños, then mix well. Add ketchup, hot sauce, mustard paste, salt, and black pepper. Cook for 2–3 minutes, then set aside. For the salsa, combine chopped onion, tomato, fresh coriander, ketchup, salt, and oregano in a bowl. Mix well. For the sour cream, combine cream and lemon juice in a bowl and mix until well combined. Place a tortilla on a flat surface and add the prepared chicken filling and cheddar cheese in the center. Brush the edges with flour slurry and fold the tortilla tightly to form a chimichanga. Heat oil in a pan and shallow-fry the chimichangas for 2–3 minutes, turning occasionally, until golden and crispy. Serve hot, topped with prepared sour cream and salsa