Chicken Chimichanga (Crispy Fried Burrito)

I just made this up today for me, Bek and James. It was sooooo good.

1. 1

   Chop the vegetables and chicken into small pieces.
   
   Gently fry the chicken until half cooked.
   
   Add the peppers and continue to fry until the chicken is cooked.
   
   Add the onion and garlic.
   
   Add the oxo cube, sugar, herbs and chilli powder.
   
   Simmer for 5 minutes.
   
   Add the tinned mexican style beans and simmer for a further 10 minutes.
   
   The mixture should be slightly watery as the cheese will thicken it. Nobody likes a dry chimichanga!
   
   Add the grated cheese and stir it in until melted. Take the pan off the heat.
   
   ----
   
   Now, lay a flour tortilla on a chopping board, and mix up a flour-water paste. This will act as glue to hold your chimichangas together.
   
   Spoon a bit of the mixture onto the centre of the tortilla. Don't put too much in because you're going to have to fold all the ends over and you don't want them to be too fat.
   
   Fold two of the sides over, like you would if you were having a regular tortilla wrap.
   
   Then spoon a bit of your 'glue' inside the fold to stick it down.
   
   Do the same with the other two ends, so that you have a little closed up parcel.
   
   Pop the parcel onto a plate, the joins on the underside so that the glue sticks the ends down properly.
   
   Do this to all your tortillas.
   
   Then, heat up a generous amount of olive oil in a large frying pan.
   
   When the oil is hot, pop two or three parcels into the pan, join-side still down.
   
   Fry them for 30 seconds or so, until they are brown and crispy.
   
   Flip them over and fry the other side of them. Stick them on a plate or whatever when they're done, and move onto the next batch. Bit like making pancakes.
   
   Drizzle them with sour cream and chive dip, and serve with salad to make yourself feel a bit less guilty about the tasty fried treats you're about to eat.