Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - January 18, 2008


Serves: 5

Download this recipe.

1 tablespoon olive oil
2 cloves garlic
1 boneless skinless chicken breast half
1 teaspoon cumin seeds
1 teaspoon chili flakes
1 teaspoon tomato purée
4 large flour tortillas

1. Heat the sunflower oil in your deep fryer.

2. Heat the olive oil in a small frying pan. Add the garlic and chicken and fry for 2-3 minutes until sealed. Add the cumin and chili flakes and cook for a further minute. Season to taste.

3. Stir through the tomato puree. Spread the mixture to one side of each of the four tortillas. Fold in the top and bottom of each tortilla and roll to enclose the mixture.

4. Deep fry the tortillas and drain on kitchen paper. Chimichangas can be served with rice, salsa, guacamole and other Mexican accompaniments.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656