Easy Chicken Fajita Chimichanga Recipe | Crispy & Cheesy

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Издатель Aug 29, 2026

Chicken Fajita Chimichanga Recipe with a crispy tortilla, cheesy filling, and flavorful K&N’s Fajita Toppingz ’n Fillingz. Try this easy homemade, restaurant-style recipe with SuperChef!
#ChickenFajitaChimichanga #SuperChef #KAndNs

Chicken Fajita Chimichangas
Chicken Filling

Oil – 1 tbsp
Onion – 1 cup, sliced
Capsicum – 1 cup, sliced
Red Bell Pepper – 1 cup, sliced
Sweet Corn – 1 cup
K&N’s Fajita Toppingz ’n Fillingz – 650 g
Jalapeños – as required
Ketchup – ½ cup
Hot Sauce – ¼ cup
Mustard Paste – 1 tbsp
Salt – ½ tsp
Black Pepper – ½ tsp
Sour Cream

Cream – 1 cup
Lemon Juice – 1 tbsp
Salsa

Onion – 1 cup, chopped
Tomato – 1 cup, chopped
Fresh Coriander – ¼ cup, chopped
Ketchup – ½ cup
Salt – ½ tsp
Oregano – ½ tsp
Assembling

Tortillas – as required
Prepared Chicken Filling – as required
Cheddar Cheese – as required
Flour Slurry – as required
Oil – for shallow frying
Method

Heat oil in a pan and sauté the onion, capsicum, and red bell pepper for 1 minute.
Thaw the K&N’s Fajita Toppingz ’n Fillingz according to the instructions on the pack.
Add the thawed filling to the sautéed vegetables. Add sweet corn and jalapeños, then mix well.
Add ketchup, hot sauce, mustard paste, salt, and black pepper. Cook for 2–3 minutes, then set aside.
For the salsa, combine chopped onion, tomato, fresh coriander, ketchup, salt, and oregano in a bowl. Mix well.
For the sour cream, combine cream and lemon juice in a bowl and mix until well combined.
Place a tortilla on a flat surface and add the prepared chicken filling and cheddar cheese in the center.
Brush the edges with flour slurry and fold the tortilla tightly to form a chimichanga.
Heat oil in a pan and shallow-fry the chimichangas for 2–3 minutes, turning occasionally, until golden and crispy.
Serve hot, topped with prepared sour cream and salsa