For this Mexican dish, you'll find chorizo in the deli section at most supermarkets or substitute them with spicy sausages. Makes 8.
- Chop chorizos roughly and place in a frypan with tomatoes and taco seasoning. Bring to the boil and simmer for four to five minutes.
- Place 2 Tbsp of chorizo mixture in the centre of each tortilla. Roll into a parcel.
- Heat oil in a frypan and shallow-fry tortillas, turning often to brown all sides.
- Slice lettuce finely. Wash spring onions and slice finely. Serve chimichangas with lettuce, spring onions, cheese and chilli jam.