Chicken Chimichangas with Avocado Pineapple Salsa

Adapted from https://www.rockrecipes.com/pork-chimichangas/

Ingredients

For the Chimichangas:

4 flour tortillas, 20cm in diameter; 226g shredded cheese; 3 cups cooked chicken, very thinly sliced and roughly chopped; 2 roma tomatoes, de-seeded and diced small; 1 tsp chili flakes; 1/4 tsp cumin; 1 tbsp olive oil; 1/4 tsp black pepper; pinch salt; canola oil for frying

For the Avocado Pineapple Salsa:

1 ½ cups fresh golden pineapple, diced small; 1 tbsp lemon juice; 1 tbsp finely chopped jalapeño pepper; 1 tsp salt; ½ tsp coarse ground black pepper; 1 tsp ground cumin; 1 tbsp brown sugar; ¼ cup chopped fresh cilantro; ½ red pepper diced small; 1 large avocado diced

Instructions

To prepare the chimichangas:

Toss together the tomatoes, olive oil, chili flakes, cumin, salt and pepper. Add the chopped chicken and toss together well.

Place the cheese in the centre of the tortillas. Add 1/4 of the chicken mixture beside the cheese. Bring two opposite sides of the tortilla toward the centre, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 160°C in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

To prepare the salsa:

Toss all ingredients together well in a glass bowl.

Let stand for about 2 hours before serving, stirring occasionally.

Serve at room temperature.