May 18, 2010
Chicken and Cheese Chimichangas
This recipe came from Rhodesbread.com
12 Rhodes Texas™ rolls, thawed and risen
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1-1/2 cups shredded, cooked chicken
1 cup grated cheddar cheese
vegetable oil for frying
salsa, sour cream and grated cheese (for serving)
Sauté onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal.
Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each Chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.
Kile: 7- no onions
Kiley: 8-less salsa next time
Madi: 8.2 (Kiley had a friend for dinner.)