@2001_michi: #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #fyp #xzybca #viralllllll

𝓜𝓲𝓬𝓱𝓮𝓵𝓵

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Wednesday 07 October 2026 23:50:54 GMT

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Comments

Scarlata :

Tiene lógica dñ

2026-11-13 19:27:42

42

Dayli 🇬🇹 :

Por eso no me quejo.....

2026-10-09 01:34:01

102

mila :

y ahora todo cobro sentido y lógica

2026-11-15 01:51:17

1

hellen :

con razón

2026-11-14 16:10:02

6

dulce :

es correcto! jajajaja

2026-11-14 01:24:35

5

Brenda Mendoza :

con razón xd

2026-11-14 04:49:50

1

Isa.dlcmc :

JAJAJJA qe

2026-11-14 01:43:15

1

🦢 :

jajjajajajjajajaja

2026-11-14 04:10:58

1

ＮＡＹＥ :

Gracias 🥰

2026-11-14 12:26:42

0

Nicol :

Así me gusta 😔 xd

2026-11-13 01:50:10

0

N🎀 :

Hahaha

2026-11-14 14:23:41

0

Elizabet :

así no

2026-10-09 22:40:03

6

Alfredo calix :

bien dicho puro pa delante

2026-10-26 23:03:05

1

robertolv605 :

No hay queja jaja 👀💪

2026-10-24 06:41:17

0

Zulee 🌷 :

2026-11-14 21:50:19

0

R ✨ :

2026-11-14 21:15:47

0

🧊 :

2026-11-14 20:14:29

0

Ani :

O sea siii pero así no pues ,n

2026-11-14 04:33:54

0

Joelᥫ᭡Antonio :

que rico

2026-11-14 14:21:50

0

victor2008170 :

@narap ya sabes jajaja

2026-11-14 22:45:38

0

𝓐𝓭𝓻𝓲𝓪𝓷𝓪 :

@Cindy〽️PL🌻🔆

2026-11-13 19:26:44

1

Angie💗 :

@Stefanny🦋 tu puedes bb🫶🏻🙂‍↔️

2026-11-14 18:03:16

1

F_DIEGO :

@~mai💙~

2026-11-14 01:17:57

0

Astrid₍^. .^₎⟆ :

@Briggit 🌷

2026-11-13 03:32:32

0

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CREAMY PESTO CHICKEN CHIMICHANGAS RECIPE BELOW CHICKEN FILLING 25 g (1¾ tbsp) unsalted butter 75 g yellow onion (½ medium onion, about ½ cup finely chopped) 1 garlic clove, minced 550 g (1¼ lb) chicken thighs, diced 2 g (⅔ tsp) ground cumin 1,5 g (½ tsp) black pepper 3 g (1 tsp) garlic powder 4 g (⅔ tsp) salt 1 g (1 tsp) Italian seasoning 60 ml (¼ cup) heavy cream 25 g (1½ tbsp) fresh basil pesto 35 g (⅓ cup) grated Parmesan cheese CORNSTARCH MIXTURE 6 g (2 tsp) cornstarch 45 ml (3 tbsp) water FOR THE CHIMICHANGAS 8-inch tortillas (I used durum) sunflower oil, for frying TO SERVE cheese slices, to taste sauce of choice, to taste Melt the butter in a frying pan over medium-high heat. Add the onion and garlic and cook for 4-5 minutes until golden. Add the chicken thighs, cumin, black pepper, garlic powder, salt and Italian seasoning. Cook for 5-6 minutes, stirring regularly. Pour in the cream and stir in the pesto. Simmer for 4-5 minutes, or until the sauce has thickened. Take the pan off the heat and stir in the Parmesan until it melts into the creamy pesto sauce. Allow the filling to cool slightly before assembling the chimichangas. In a small bowl, whisk the cornstarch and water together until smooth. Lay a tortilla on your work surface and place a slice of cheese just below the center. Spoon about 95 g of the chicken filling on top and drizzle with some sauce. Add a second slice of cheese if you like. Fold in the sides and roll the tortilla up tightly. Brush the edge with a little cornstarch slurry and press firmly to seal. Repeat with the remaining tortillas and filling. Heat a thin layer of sunflower oil in a frying pan over medium-high heat. Place the chimichangas seam-side down and fry until golden and crispy on all sides, turning regularly so they brown evenly. Drain on paper towels and serve warm. #cheese #chicken #pesto #tiktokfood #EasyRecipe

CREAMY PESTO CHICKEN CHIMICHANGAS RECIPE BELOW CHICKEN FILLING 25 g (1¾ tbsp) unsalted butter 75 g yellow onion (½ medium onion, about ½ cup finely chopped) 1 garlic clove, minced 550 g (1¼ lb) chicken thighs, diced 2 g (⅔ tsp) ground cumin 1,5 g (½ tsp) black pepper 3 g (1 tsp) garlic powder 4 g (⅔ tsp) salt 1 g (1 tsp) Italian seasoning 60 ml (¼ cup) heavy cream 25 g (1½ tbsp) fresh basil pesto 35 g (⅓ cup) grated Parmesan cheese CORNSTARCH MIXTURE 6 g (2 tsp) cornstarch 45 ml (3 tbsp) water FOR THE CHIMICHANGAS 8-inch tortillas (I used durum) sunflower oil, for frying TO SERVE cheese slices, to taste sauce of choice, to taste Melt the butter in a frying pan over medium-high heat. Add the onion and garlic and cook for 4-5 minutes until golden. Add the chicken thighs, cumin, black pepper, garlic powder, salt and Italian seasoning. Cook for 5-6 minutes, stirring regularly. Pour in the cream and stir in the pesto. Simmer for 4-5 minutes, or until the sauce has thickened. Take the pan off the heat and stir in the Parmesan until it melts into the creamy pesto sauce. Allow the filling to cool slightly before assembling the chimichangas. In a small bowl, whisk the cornstarch and water together until smooth. Lay a tortilla on your work surface and place a slice of cheese just below the center. Spoon about 95 g of the chicken filling on top and drizzle with some sauce. Add a second slice of cheese if you like. Fold in the sides and roll the tortilla up tightly. Brush the edge with a little cornstarch slurry and press firmly to seal. Repeat with the remaining tortillas and filling. Heat a thin layer of sunflower oil in a frying pan over medium-high heat. Place the chimichangas seam-side down and fry until golden and crispy on all sides, turning regularly so they brown evenly. Drain on paper towels and serve warm. #cheese #chicken #pesto #tiktokfood #EasyRecipe

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