Chimichangas

Ingredients for 2 servings:

• 6 flour tortillas
• 250 ml salsa sauce
• 125 g bacon cubes
• 125 g cocktail tomatoes, fresh
• 100 g Emmental cheese, grated
• 1 tube(s) Tomato paste
• 1 ball of mozzarella
• 1 vegetable onion(s)
• e.g. arugula

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

For every Deadpool fan and friends of fresh cuisine

First, dice the onions and tomatoes, then slice the mozzarella balls into strips. Then, mix the tomato paste and salsa sauce together to make a sauce. Now fry the bacon a little, then sauté it with the onions until translucent/lightly browned. The preparations are complete. Preheat the oven to 200°C (top/bottom heat). Meanwhile, brush the wraps, one after the other, with the mixed sauce. Layer on some arugula, a tablespoon of bacon with onions, and a tablespoon of tomatoes. Then add some more mozzarella and a little more Emmental cheese, and then tightly roll up the wraps. A little tip: I always place the wraps around one edge so that the contents can be rolled up as much as possible. This way, they don’t all fall out again. Fry the wraps, one after the other, in a pan at half to three-quarters heat. For about a minute per side, then turn over so that they are nicely browned on both sides. If necessary, add a little more oil after each batch of wraps if they’re soaking the pan dry. A quick tip: I cook the wraps first on the open end so they’re fried into shape and won’t open up as easily. Line the finished wraps up on a baking sheet lined with parchment paper and sprinkle with any leftover cheese before baking them in the preheated oven (middle rack) for about 10 minutes. If you have any leftover bacon, arugula, tomatoes, onions, or sauce, simply stir them together briefly in the pan and heat them up for a perfect side dish to go with the chimichangas.