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Chimichangas With Salsa

In Mexico, chimichangas are traditionally served with salsa, a bowl of soured cream and a simple salad of crisp lettuce, tomatoes and avocado.

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8 wheat tortillas, 15 cm/ 6 inches diameter
125 g/4 oz hummus
50 g/2 oz Cheddar cheese, grated
3 tablespoons chilli sauce
Olive oil for frying


4 canned tomatoes
red onion, roughly chopped
1 fresh chilli, sliced
Small bunch of parsley, chopped


Serves: 4


1. First make the salsa: put all the ingredients into a liquidizer or food processor and blend briefly.

2. If the tortillas are a little hard, you will need to soften them so that they will not break when you wrap them around the filling. You can do this by wrapping them in a clean tea towel and then placing them in a colander over a saucepan of boiling water for 20-30 seconds. Alternatively, soften them in the microwave for a few seconds.

3. Put 1 tablespoon of the hummus in the centre of each tortilla, and top with grated cheese and 1 teaspoon of the chilli sauce. Wrap up into a neat parcel, secure with a toothpick or cocktail stick and fry in hot oil until golden all over. Eat at once, accompanied by the salsa.

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