Popeye Chimichangas

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SERVES 4

2 tbs olive oil
1 large onion, finely chopped
2 cups small mushrooms, finely sliced
3 fresh green chillies, de-seeded and finely chopped
2 garlic cloves, finely chopped
250 gr spinach leaves, torn into pieces if large
1 cup Cheddar cheese (or any other cheese of your choice), grated
8 flour tortillas, warmed
Vegetable oil for deep-frying

And now what?

Heat the oil in a large, heavy-based frying pan. Add the onion and cook over medium heat for 5 minutes or until softened and slightly transparent.

Add the mushrooms, chillies and garlic and cook for 5 minutes, or until the mushrooms are lightly browned. Add the spinach and cook, stirring, for 1-2 minutes, or until just wilted. Add the cheese and stir until just melted.

Spoon an equal quantity of the mixture into the centre of each tortilla. Fold in two opposites sides of each tortilla to cover the filling, then roll up to enclose it completely.

Heat the oil for deep-frying (until a cube of bread browns in 30 seconds)  in a large deep saucepan. Deep-fry the chimichangas two at a time, turning once, for 5-6 minutes or until crisp and golden. Drain on kitchen paper before serving.

Tips: You can always adjust the spicy-level by adding or reducing chillies according to your own preferences!