Chicken and Elote Corn Chimichangas

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  1. Fry your garlic and diced jalapeno, add chicken and spices. Heat until crispy. Add chicken to the bowl and mix with cream cheese, lime juice, mayo, coriander and corn.
  2. Then add the mixture to the tortilla wrap, add a handful of cheese and wrap using a flour and water paste to seal the chimichanga.
  3. Heat oil in a large pan, add your chimichanga to the hot oil and cook until golden brown.
  4. In a blender, add your avocado, tomatillo sauce, jalapenos, coriander, lime juice, garlic, salt, oil and water. Blend until completely smooth.
  5. In a blender make your red salsa, add your soaked dried chillies, red jalapenos, garlic, chicken stock cube and water. Blend until smooth.
  6. Dress your chimichanga with your salsas and sour cream and enjoy!