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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, âHello, delicious!â Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. âBridget Harrison, Cedar Hill, Missouri Ingredients:
3 honey & spice baked chicken breast halves, cubed |
1 cup refried beans |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon garlic salt |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon cayenne pepper |
6 flour tortillas (8 inches), warmed |
3/4 cup shredded cheddar cheese |
oil for deep-fat frying |
optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper |
Directions:
1. In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice. Yield: 6 servings.
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