Method:

1. Heat the oven to 200C/180C fan/gas mark 6.​

2. Prepare the stuffing by simply seasoning the stuffing ingredients and mix in a bowl.

3. Trim any excess fat from each chicken thigh and open the thighs out on a chopping board. Divide the stuffing into 8 equal portions and use your hands to create 8 sausage shapes about the same length as the width of the chicken thighs. Lay each stuffing sausage on one end of a thigh and carefully roll the chicken as tightly as possible around the stuffing.

4. Wrap the bacon around the chicken to secure the stuffing inside.
Tip: You can stretch the bacon by holding one end of a rasher with one hand and drag a knife at approximately 45 degrees down the length of the bacon. This will give you a longer, thinner rasher to wrap around the chicken.

5. Place each wrapped thigh on a lightly greased baking sheet and roast for 25-30 minutes until golden brown and the chicken is cooked.

6. To make the spicy slaw, simply mix all the vegetables, chilli and coriander together in a bowl and season to taste with salt & pepper. In a small bowl, mix the olive oil and lime juice pour over the vegetables and stir well. Garnish with a little more coriander before serving.

You can also use roasted peppers or sundried tomatoes in the stuffing. You’ll need about 2 heaped tablespoons to replace the picanté peppers.

Drink Pairing:
Premium adult sodas pair well with cheese, because of the carbonation. The little bubbles lift the fat from your tongue, refreshing your palate. So, as it’s January and we’re trying to be healthy, why not try a non-alcoholic pop with this recipe?

Method:

Fry off onions & garlic.

Add mince and brown.

Squeeze in good dollop of tomato paste or half a can of chopped tomatoes.

Mix in beans, chilli flakes and chopped coriander. Season with salt and pepper.

Lightly oil flat bottom frying pan and heat soft tortilla until it starts to golden.

Pile half the tortilla with the filling mix and add Mexicana® cheese.

Allow to melt for a few seconds.

Flip the other half of the tortilla over on to the top of the filling and slide onto a plate.

Cut, stack and serve with a sprinkling of fresh coriander and a squeeze of lime.

Method:

In a large frying pan heat 2 tablespoons of oil and sauté the onion for 2-3 minutes, then add the sliced peppers and mushrooms, continue cooking for another 5-6 minutes until tender. Allow to cool a little and then add the mixed beans, grated Mexicana® and coriander and lime juice. Season with salt and pepper and mix well.

Divide the mixture between the tortilla wraps. To wrap them up, fold opposites sides in, turn 90 degrees and fold the remaining sides over to create flat parcels, secure each with a cocktail stick.

When you’re ready to serve, either deep fry the chimichangas for 2 minutes until golden or alternatively shallow fry in 1.5-2 cm of oil in a large frying pan for 1 minute or so on each side. Either way, remove from the oil with a slotted spoon and drain on kitchen paper. Remove the cocktail stick before serving.

Why not serve them with some shredded lettuce, wedge of lime and a dollop of sour cream?