We had a fair amount of leftover chicken & squash curry from the other night, but I didn't feel like having it with rice. Some tortillas were eyeing me in the fridge, so I decided to put them to good use. Delicious! I love when leftover meals are as good as the original meal!
We absolutely LOVED these! I can't wait to try more possibilities for baked chimichangas. My imagination is running wild thinking of the chimichangas I could make from leftover samosa filling, chicken chili, or even marinara sauce and sausage!
We absolutely LOVED these! I can't wait to try more possibilities for baked chimichangas. My imagination is running wild thinking of the chimichangas I could make from leftover samosa filling, chicken chili, or even marinara sauce and sausage!
4 large tortillas
2 Cups of leftover curry (approx)
Olive oil, for brushing
1/3 Cup sour cream
1 tsp curry powder
Pinch of salt
In the centre of each tortilla, spoon approximately 1/2 cup of curry. Fold in the right and left sides of the tortilla towards the centre. Fold up the bottom of the tortilla to cover the filling, and roll up towards the top of the tortilla. Place on a baking sheet and brush top & sides with olive oil. Repeat with remaining tortillas. Bake at 425' for 25 minutes, until golden and crisp.
Combine sour cream, curry powder, and salt for a great dipping sauce to serve on the side.
2 Cups of leftover curry (approx)
Olive oil, for brushing
1/3 Cup sour cream
1 tsp curry powder
Pinch of salt
In the centre of each tortilla, spoon approximately 1/2 cup of curry. Fold in the right and left sides of the tortilla towards the centre. Fold up the bottom of the tortilla to cover the filling, and roll up towards the top of the tortilla. Place on a baking sheet and brush top & sides with olive oil. Repeat with remaining tortillas. Bake at 425' for 25 minutes, until golden and crisp.
Combine sour cream, curry powder, and salt for a great dipping sauce to serve on the side.
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