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Mexican Chimichangas


  • Cook the diced chorizo in a pan until the fat has come out. Then drain the chorizo and put it in a bowl.
  • Cut 1 punnet of tomatoes into 4 or 8 and then in half crossways. Then toss with the chorizo and 2 chopped spring onions until well combined.
  • Lay a tortilla on a workbench and spoon a thin layer of the chorizo mixture on top, leaving an edge. Scatter cheese on top, brush the edge with egg and press another tortilla on top. Repeat the process.
  • Then heat a little oil in a pan and gently fry the chimichangas, one at a time, until golden on both sides, only turning once.
  • To make guacamole, cut the remaining tomatoes into 4 and then in half. Put in a large bowl and toss with the chilli, remaining spring onions, lime juice, Tabasco to taste, seasonings and the avocado. Mash a little and combine well.
  • To serve, place a chimichanga on individual plates and spoon a good dollop of the guacamole and sour cream in the centre.


  • 3 chorizo sausages, finely diced
  • 1½ punnet cherry tomatoes
  • 4 spring (green) onions, finely chopped
  • 4 flour tortillas (burritos)
  • grated tasty cheese
  • 1 egg, beaten
  • olive oil
  • 1 small red chilli, seeded & chopped
  • juice of 1 lime
  • Tabasco
  • sea salt & freshly ground pepper
  • 2 avocadoes, chopped
  • 2 tbsp chopped fresh coriander
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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